Cheesy Hamburger Buns

It may be considered un-American, but hamburgers just aren’t something I lust after. However, sweeten the pot with homemade cheesy hamburger buns and throw in an all-American holiday like Independence Day, and I can wave my flag and chow down a deluxe burger like everyone else!

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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!

If the recipe looks familiar, that’s because I used my Perfect Dinner Rolls recipe as a base, and added an egg and some extra sharp cheddar cheese. Oh, and I cut the dough out instead of shaping it. And gave it an egg wash with a sprinkle of cheese. Other than that, it’s just the same!

The ingredient that I hate to use in this recipe is powdered non-dairy creamer (I try not to look at the ingredient label) but believe me, it really does make a difference. It acts as a dough conditioner and makes a very soft, light bun.

Cutting out the hamburgers. I used a 3 1/2" cutter - 4" would have been better.

Cutting out the hamburgers. I used a 3 1/2″ cutter – 4″ would have been better.

I was a little more generous with the cheese when I topped the buns; it’s my favorite part – crispy and a little tangy. You may want to experiment with other flavorful cheeses like romano, asiago, or parmesan. Sprinkle on a little garlic or onion powder if you wish. They’re your buns – gussy them up however you like! And if someone tells you you have nice buns, just smile…because it’s true!

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Carrot Cake for All!

carrot cake for blog

Everyone has their favorite carrot cake recipe, and this is mine! That is – it’s my favorite, but I didn’t create this recipe. It was given to me years ago by a co-worker, who got it from a friend in Alaska, who…well…you get the picture.

It’s filled with goodies, giving it a delightful texture, and is very simple to make. It won best of class at the state Grange baking competition a few years ago, even though I (GASP) substituted a buttercream icing for the traditional cream cheese version. It works equally well as a layer cake, a sheet cake, or cupcakes. You just can’t fail if you follow this recipe!

Carrot Cake
  • 2 cups plus 1 T all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1¼ cups oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups grated carrot
  • 1 cup crushed pineapple, drained well
  • ½ cup raisins
  • 1 cup nuts, chopped (walnuts or pecans)
  1. Heat oven to 325 F.
  2. In a large bowl, mix dry ingredients together well.
  3. Add the oil and beat for 2 minutes.
  4. Add the eggs and vanilla, beat for 2 minutes.
  5. Stir in carrots, pineapple, raisins and nuts.
  6. Pour into a greased and floured 13x9" pan. (Or you may use two 9" cake pans.)
  7. Bake for approximately one hour, (shorter for two 9" pans) or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool well before icing.


Cream Cheese Frosting:

6 oz. cream cheese
3 tablespoons milk or cream
1 teaspoon vanilla
1/2 teaspoon salt
1 pound powdered sugar
1/2 cup coconut (optional)
3/4 cup chopped pecans (optional)

Combine cream cheese, milk and vanilla. Beat for 2-3 minutes. Add salt and powdered sugar. Beat well. Stir in coconut and chopped pecans. Spread on cooled cake. Store any remainder in the refrigerator.

I’m keeping this blog short and sweet, because I have another idea just waiting to be tested and blogged…maybe tomorrow!

If you haven’t checked it out yet, and you’re not a teetotaler, please visit my¬†Easter Beer Hunt blog. Easter Beer Hunt!