No-Knead Cheese Burger Buns
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1/3 cup (35g) Vermont cheese powder or 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese
1 tbsp. sugar
2 1/2 tsp. instant yeast
4 tbsp. (57g) softened butter
1 large egg
2/3 to 3/4 cup (152g to 170g) lukewarm water**
3/4 tsp. salt
2 tablespoons (28g) melted butter
*Use 1 teaspoon salt if you use freshly grated cheese **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.
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. (You can hand mix these as well if you don’t have a mixer)
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. (*trick* if your house is cold, turn on your empty dryer for 5 minutes then once off put the bowl of dough in your dryer for a warm place)
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
5. 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.
6. 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.
7. Brush each bun with some of the melted butter and sprinkle a little Salt of the Gods & Slice of Heaven on the top of each bun.
8. Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190°F, measured with an instant-read thermometer.
9. 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.
Yield: 6 big buns