Parmesan and Garlic Burger Buns

King Arthur Flour Company emailed me this recipe a couple of weeks ago, and since I have never put seasoning in a bun before, I tried it, and I really, really liked it. Unlike the other bun recipe on my blog, this one is not as moist, and should probably be used the day it’s baked, although mine were decent up to two days after. I really liked the extra flavor with the burger in conjunction with the burger, and I especially loved the aroma from the oven–it felt like we were in a pizza parlor. Fun!

Parmesan and Garlic Burger Buns

2 3/4 cups all-purpose flour
1/2 cup finely grated sharp cheddar or Parmesan cheese
3/4 teaspoon salt*
1 teaspoon onion or garlic powder, optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3 to 3/4 cup lukewarm water**
*Use 1 teaspoon salt if you use freshly grated cheese
2 T. melted butter, for brushing

1. 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.

2. 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.

3. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.

4. Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet.

5. Gently flatten the buns with your hand 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.

8. 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.

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.