Here’s a simple homemade hamburger bun recipe that only makes 4 buns…a nice small recipe. The food processor is the obvious choice for making this small amount of dough; it handles it perfectly.
I let the dough rest right in the processor bowl the first time…why wash any extra dishes? I use dry cheese powder I buy at the Dutchman’s in Cantril, Iowa, but King Arthur sells a similar product. If you can’t find the cheese powder, try the fine Parmesan cheese powder you get with the green label; weigh out the same amount and proceed with the recipe. We like it either way.
I use an egg yolk instead of half an egg…I can use the white in other recipes, like our favorite, Coconut Macaroons, another small recipe. You can also make this recipe by hand, the very small amount of dough makes it easy to knead.
The buns are light and fluffy; and the dough is very easy to work with. They are perfect with hamburgers and we also like them with ham salad or any other sandwich meat you like. Obviously, you can shape them for brat or hot dog buns too, or maybe 2 of each?
Cheese Burger Buns
6 ounces bread Flour -- (or all-purpose) (1 1/2 cups sifted)
3/4 ounce cheese powder -- or parmesan cheese (the stuff in the green jar) (2 tablespoons + 2 teaspoons)
3/8 teaspoon salt
1/2 teaspoon onion powder -- optional (can use garlic powder with Parmesan)
1/2 tablespoon sugar
1 1/4 teaspoons instant yeast
1 ounce softened butter (2 tablespoons)
1 large egg yolk -- Save white for another use
1/3 cup lukewarm water
Softened butter -- for tops
Weigh the flour and dry ingredients into the food processor bowl. Weigh in the softened butter and add the egg yolk; pulse 3 or 4 times; scrape down if needed.
Heat the water to 115°. Add to the processor through the feed tube a little at a time, pulsing until all water is absorbed.
Run the processor until the dough comes together; then run 1 minute, until kneaded. Don’t over-process, use a timer or stopwatch.
Leave the dough in the processor bowl, covered, in a warm place for 10 minutes.
Gently deflate the dough, and divide it into 4 pieces; each will be about 2.95 ounces.
Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet. (I used a quarter sheet pan, 9 x 12")
Gently flatten the buns with your hand until they're about 3 1/2" to 4" wide.
Cover the buns, and let them rise in a warm place for 30-35 minutes, until they're noticeably puffy. About 20 minutes before the end of the rising time, preheat the oven to 350°F.
Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 195-200°F, measured with an instant-read thermometer.
Remove the buns from the oven, transfer them to a rack, and brush with the remaining warm, softened butter. Allow the buns to cool completely, then store airtight at room temperature, or slice and freeze.
Yield: 4 buns a scant 3 oz each