![](\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fwww.therowdybaker.com%2F%3Fp%3D1376&media=http%3A%2F%2Fwww.therowdybaker.com%2Fwp-content%2Fuploads%2F2013%2F07%2FBlog5-024-300x200.jpg&description=Homemade%20Cheesy%20Hamburger%20Buns\")
<\/a>![\"Blog5](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2013\/07\/Blog5-024.jpg\")
<\/a><\/p>\n- \n
- 2 1\/4 cups warm water<\/li>\n
- 1 tablespoon active dry yeast<\/li>\n
- 1\/3 cup sugar<\/li>\n
- 1\/3 cup butter<\/li>\n
- 1\/3 cup powdered nondairy creamer<\/li>\n
- 1 1\/4 teaspoons salt<\/li>\n
- 1 egg<\/li>\n
- 6-7 cups bread flour<\/li>\n
- 2 cups grated extra sharp cheddar cheese, divided<\/li>\n
- Egg wash (1 egg, mixed well with 1 tablespoon water)<\/li>\n<\/ul>\n<\/div>\n\nInstructions<\/div>\n\n
- \n
- In a large bowl, sprinkle the yeast into the warm water and let it sit for 5 minutes.<\/li>\n
- Add the sugar, butter, creamer, salt, egg, and 5 cups of the flour. Beat until smooth.<\/li>\n
- Slowly add just enough remaining flour to form a soft dough that pulls away from the side of the bowl.<\/li>\n
- 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.)<\/li>\n
- Add 1 1\/2 cups of the shredded cheese to the dough and mix until combined.<\/li>\n
- Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled. Punch down.<\/li>\n
- Working with half of the dough at a time, roll the dough out fairly thin – somewhere between 1\/4-inch and 1\/2-inch.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- Heat oven to 375 F.<\/li>\n
- Brush the buns with egg wash and sprinkle with the remaining cheddar cheese. Bake until light golden brown – about 12 minutes.<\/li>\n
- Cool on a rack. Slice and serve!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n3.2.1249<\/div>\n<\/div>\n
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!<\/p>\n
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.<\/p>\n
![\"Cutting](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2013\/07\/Blog5-020.jpg?resize=300%2C200\")
<\/a>Cutting out the hamburgers. I used a 3 1\/2″ cutter – 4″ would have been better.<\/p><\/div>\n
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!<\/p>\n
![](\"https:\/\/i0.wp.com\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png?w=584\")
<\/a>
\n![\"Blog5](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2013\/07\/Blog5-0221.jpg?resize=300%2C200\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"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 … Continue reading