No Knead Cheese Burger Buns Recipes

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

MAKE YOUR OWN HAMBURGER BUNS

Steps:

• Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110F).
• If using active dry yeast, dissolve the yeast in warm water in a warmed bowl and let stand for 10 minutes. If using instant yeast, just add it to the flour and mix it in before adding liquids.
• Add the lukewarm milk mixture and water to 4 ½ cups (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute. Continuing on speed 2, add remaining flour, ½ cup at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place dough in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about an hour.
• Punch dough down and shape it into hamburger buns, hot dog buns, or two bread loaves:
• *For hamburger buns, divide the dough into 2 ½ oz. portions and shape into balls. Rest the balls for 5 minutes and then flatten them with the heel of your hand. For hot dog buns, again divide the dough into 2 ½ oz. portions and shape into 5-6" long tubes. Place the buns on a baking sheet dusted with cornmeal (hot dog buns should be seam side down). Leave about 1" between the buns for expansion during proofing.
• *For two bread loaves, divide the dough in half, and shape the pieces into loaves. Place them in greased 8 ½ x 4 ½ x 2 ½-inch loaf pans.
• Cover the dough and let it rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
• Before loading in the oven, brush the buns with a whipped egg white-and-water mix and sprinkle with sesame or poppy seeds.
• Bake at 400F for 12-14 minutes for the buns and 30 minutes for the loaves. The internal temperature should be around 200F. Remove the baked breads and buns from their pans immediately and cool on wire racks.

NO-KNEAD CHEESE BURGER BUNS

Steps:

• Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.
• Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
• Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
• Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
• Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.
• Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F
• Brush each bun with some of the melted butter.
• Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
• Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.

CHEESEBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. , Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal., Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.