Best 4 No Knead Cheese Burger Buns Recipes

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Preparing homemade no-knead cheese burger buns can be a delightful culinary experience that allows you to create soft, fluffy, and flavorful buns perfect for your next burger party or backyard barbecue. With this easy recipe, you will discover a simple approach to creating delicious burger buns without the hassle of kneading and extensive rising times. This guide will walk you through each step, from gathering the necessary ingredients to shaping and baking the buns, ensuring you achieve perfect results every time.

Here are our top 4 tried and tested recipes!

40-MINUTE HAMBURGER BUNS



40-Minute Hamburger Buns image

Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg, room temperature
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

MAKE YOUR OWN HAMBURGER BUNS



Make Your Own Hamburger Buns image

When it comes to hamburger and hot dog buns, there's nothing like a fresh, soft, white bun for holding it all together. That's exactly what these are.

Provided by Eric Rusch

Categories     Recipes

Time 44m

Number Of Ingredients 9

½ cup (4 oz.) milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 (¼ oz.) packages active dry yeast or 2 teaspoons Instant Yeast (0.34 oz.)
1 ½ cup (12 oz.) warm water (105F to 110F)
5-6 cups (1# 13 oz.) unbleached bread flour
optional sesame or poppy seeds for the tops of the buns
optional egg white and water to brush on the buns before baking

Steps:

  • Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110F).
  • If using active dry yeast, dissolve the yeast in warm water in a warmed bowl and let stand for 10 minutes. If using instant yeast, just add it to the flour and mix it in before adding liquids.
  • Add the lukewarm milk mixture and water to 4 ½ cups (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute. Continuing on speed 2, add remaining flour, ½ cup at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
  • Place dough in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about an hour.
  • Punch dough down and shape it into hamburger buns, hot dog buns, or two bread loaves:
  • *For hamburger buns, divide the dough into 2 ½ oz. portions and shape into balls. Rest the balls for 5 minutes and then flatten them with the heel of your hand. For hot dog buns, again divide the dough into 2 ½ oz. portions and shape into 5-6" long tubes. Place the buns on a baking sheet dusted with cornmeal (hot dog buns should be seam side down). Leave about 1" between the buns for expansion during proofing.
  • *For two bread loaves, divide the dough in half, and shape the pieces into loaves. Place them in greased 8 ½ x 4 ½ x 2 ½-inch loaf pans.
  • Cover the dough and let it rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
  • Before loading in the oven, brush the buns with a whipped egg white-and-water mix and sprinkle with sesame or poppy seeds.
  • Bake at 400F for 12-14 minutes for the buns and 30 minutes for the loaves. The internal temperature should be around 200F. Remove the baked breads and buns from their pans immediately and cool on wire racks.

NO-KNEAD CHEESE BURGER BUNS



No-Knead Cheese Burger Buns image

Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers from King Arthur.

Provided by Annacia

Categories     Yeast Breads

Time 30m

Yield 6 Buns

Number Of Ingredients 9

2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated sharp cheddar cheese or 1/2 cup parmesan cheese
1 teaspoon salt
1 teaspoon onion powder, optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3-3/4 cup lukewarm water (Use the greater amount of liquid in winter or in drier climates, the lesser amount in summer, or in )

Steps:

  • Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.
  • Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
  • Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
  • Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
  • Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.
  • Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F
  • Brush each bun with some of the melted butter.
  • Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
  • Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.

Nutrition Facts : Calories 341.2, Fat 12.3, SaturatedFat 7.2, Cholesterol 61.2, Sodium 528.6, Carbohydrate 47, Fiber 2.1, Sugar 2.4, Protein 10.1

CHEESEBURGER BUNS



Cheeseburger Buns image

My mom stuffs soft homemade yeast rolls with ground beef, tomato sauce and cheese to make these tasty sandwiches. They're great leftovers, too. My son takes them in his lunch the next day. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 sandwiches.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 large egg
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
8 slices process American cheese, quartered

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. , Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal., Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure your yeast is active before using it. To test, dissolve the yeast in warm water with a pinch of sugar. If it foams up after 5-10 minutes, it's active and ready to use.
  • Don't overwork the dough. Mix it just until it comes together, then let it rest.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Shape the dough into buns and place them on a greased baking sheet.
  • Let the buns rise again for about 30 minutes, or until they are puffy and almost doubled in size.
  • Bake the buns in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown.
  • Let the buns cool slightly before serving.

Conclusion:

These no-knead cheese burger buns are soft, fluffy, and packed with flavor. They're perfect for your next BBQ or picnic. With just a few simple ingredients and a little bit of time, you can make these delicious buns at home. So what are you waiting for? Give them a try today!

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