Cheesy Onion Burger Buns

Mr. Handsome loves hamburgers.  LOVES THEM.  I think he could probably eat them every day of the week and be a happy man.  Yesterday in honor of his return home from lots of trips of hay hauling, I decided to make him The Ultimate Bacon Cheeseburger and Sweet Potato Fries for supper.  Problem?  No hamburger buns to be found.

Just kidding, that really wasn’t a problem.  I almost NEVER purchase store bought hamburger buns.  Travis’s Aunt Robin shared this recipe with me, and ever since then I just can’t quite enjoy a hamburger unless it’s sandwiched between this lovely bread.  I actually think the recipe originally came from a cookbook called The Best of Country Cooking, but I also have the same named recipe from Aunt Robin.. and I made a few alterations, myself.

At any rate, these hamburger buns are the best buns ever, hands down.  They are so easy to make, too!

Cheesy Onion Burger Buns

In the bowl of a stand mixer fitted with the bread dough hook attachment, place 3 C. warm water, 2 T. softened butter, 2 T. yeast, 3 T. white sugar, and 1 1/2 tsp. salt.

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In a separate bowl, stir together 1 1/2 C. whole wheat flour, 4 C. all-purpose flour, and 3 T. dried minced onion flakes.

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Open up a package of mild cheddar cheese.  Be sure you use a knife to cut through the package.  Whatever you do, make sure you ruin the resealable packaging.  It makes life more adventurous.  (Insert sarcasm here.)

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It’s really not fair to show you this next picture.  Or to tell you that I successfully and uniformly shredded 1 1/2 C. of cheddar cheese without exerting hardly any energy at all, in under 10 seconds.  But… I’m going to do it.  My life was changed the day Mr. Handsome bought this contraption for me.  Every kitchen should have one.

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With the mixer turned on medium low (a “3” setting on my KitchenAid), gradually add the flour mixture into the wet mixture, increasing the speed as necessary. Halfway through, add 3/4 C. of the shredded cheese.

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What you’re looking for is a soft dough that is not sticky, but that is not dense.  You may have to turn off the mixer and touch it a time or two to get it right.  Too sticky? Add a little flour.  Too dense? Add a little water.  Eventually it will all work out.  Knead for 6 – 8 minutes.

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Drizzle lightly with olive oil, turn a couple times to coat, cover with a tea towel, and set in a warm place to rise until double.

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Punch down and divide into 16 equal pieces.  (Warning:  These are BIG hamburger buns.)

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Form into balls and flatten with a rolling pin on a lightly floured surface, then transfer to a baking sheet.

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CheesyOnionBurgerBuns_0020Make an egg wash of 1 egg + 1 T. milk and brush the tops of each bun.  Sprinkle remaining shredded cheese over the top of the buns.

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Let rise 10 – 15 minutes.  You do not want then to rise until double this time, because they are going to continue to rise in the oven.  Bake at 375 degrees for 15 – 18 minutes until golden brown.

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Next step:  Eat one hot out of the oven with some butter slathered on.  Oh, so… so good!

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Cheesy Onion Burger Buns

3 C. warm water

2 T. yeast

3 T. white sugar

1 1/2 tsp. salt

2 T. softened butter

1 1/2 C. shredded cheddar cheese, divided

3 T. dried minced onion flakes

1 1/2 C. whole wheat flour

4 C. all-purpose flour

1 egg + 1 T. milk (for egg wash)

In the bowl of a stand mixer fitted with the bread dough hook attachment, place 3 C. warm water, 2 T. softened butter, 2 T. yeast, 3 T. white sugar, and 1 1/2 tsp. salt.

In a separate bowl, stir together 1 1/2 C. whole wheat flour, 4 C. all-purpose flour, and 3 T. dried minced onion flakes.

With the mixer turned on medium low (a “3” setting on my KitchenAid), gradually add the flour mixture into the wet mixture, increasing the speed as necessary. Halfway through, add 3/4 C. of the shredded cheese.  If the dough is too sticky, add a little flour.  Too dense? Add a little water.  Eventually it will all work out.

Drizzle lightly with olive oil, turn a couple times to coat, cover with a tea towel, and set in a warm place to rise until double.  Punch down and divide into 16 equal pieces.  (Warning:  These are BIG hamburger buns.)

Form into balls and flatten with a rolling pin on a lightly floured surface, then transfer to a baking sheet.  Make an egg wash of 1 egg + 1 T. milk and brush the tops of each bun.  Sprinkle remaining shredded cheese over the top of the buns.

Let rise 10 – 15 minutes. Bake at 375 degrees for 15 – 18 minutes until golden brown.

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These buns are the perfect vessel for The Ultimate Bacon Cheeseburger!

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