Cheesy Hamburger Buns
Makes approximately 18 hamburger buns.
  • 2¼ cups warm water
  • 1 tablespoon active dry yeast
  • ⅓ cup sugar
  • ⅓ cup butter
  • ⅓ cup powdered nondairy creamer
  • 1¼ teaspoons salt
  • 1 egg
  • 6-7 cups bread flour
  • 2 cups grated extra sharp cheddar cheese, divided
  • Egg wash (1 egg, mixed well with 1 tablespoon water)
  1. In a large bowl, sprinkle the yeast into the warm water and let it sit for 5 minutes.
  2. Add the sugar, butter, creamer, salt, egg, and 5 cups of the flour. Beat until smooth.
  3. Slowly add just enough remaining flour to form a soft dough that pulls away from the side of the bowl.
  4. Knead on a floured surface until smooth and elastic, about 6-8 minutes. (Or, if using a stand mixer, knead with a dough hook for approximately 5 minutes.)
  5. Add 1½ cups of the shredded cheese to the dough and mix until combined.
  6. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled. Punch down.
  7. Working with half of the dough at a time, roll the dough out fairly thin - somewhere between ¼-inch and ½-inch.
  8. Cut the buns using a large round cutter, floured well. Make sure the cutter is a little bigger than the size you want, because the dough is elastic, and the shapes will shrink back a bit after you cut them.
  9. Set each shape on a cookie sheet, at least 1" apart. Cover with a clean towel and let rise until they're almost doubled - about an hour.
  10. Heat oven to 375 F.
  11. Brush the buns with egg wash and sprinkle with the remaining cheddar cheese. Bake until light golden brown - about 12 minutes.
  12. Cool on a rack. Slice and serve!
Recipe by The Rowdy Baker at