We have cheddar powder in the house, which we sprinkle over popcorn from time to time. It was therefore a serendipitous coincidence that, when looking for an easy recipe for burger buns, that I should find one that would use the cheese powder that I had in the pantry. I recommend having some on hand for popcorn, cheesy Béchamel sauce and now these buns.
These buns are fantastic - full of cheddar flavor and, though fluffy, strong enough to stand up the needs of a loaded burger which, in our case, meant aged ground prime beef, bacon, melted cheddar, avocado, red onion and sautéed mushrooms, not to mention ketchup and pickled mustard seed.
I halved the inspiration recipe thinking that I only needed 4 buns but these were enormous once they had proved and been baked. This recipe will make 6 buns.
1 1/2 cups flour
1/3 cup cheese powder
3/4 tsp salt
1 1/2 tsps instant yeast
2 Tbsps full fat plain yogurt
1 large egg
1/2 -2/3 cup lukewarm water
2 tsps olive oil
1 Tbsp melted butter
Measure everything except the butter and the oil into a stand mixer and, using the bread hook, mix until it comes together in a cohesive dough and pulls away from the sides of the bowl.
Drizzle over the olive oil and turn the dough so that it is coated in the oil. Cover and set aside in a draft free place for 90 minutes.
After 90 minutes, form the dough into 6 equal shaped balls and place on a parchment lined baking tray. Set aside in a draft free place for an additional hour.
Preheat oven to 350. While it is heating up, brush the buns with half of the melted butter. Bake for 17-19 minutes until they are a beautiful golden brown.
Remove from the oven, brush with the remaining butter and allow to cool before splitting in two, toasting and adding your burger and fixings.
Inspiration recipe, here.