No Knead Cheese Burger Buns

BM# 51 -- Baking Marathon: Day 8

Bake of the Day: Breads -- No Knead Cheese Burger Buns

Today I have the recipe for some delicious burger buns that requires minimal hands-on time thanks to the no-knead method of preparing them. They are soft but sturdy enough to hold a veggie burger and all of its accouterments.

The ingredients are beaten in a mixing bowl for just 2 minutes and after that it is very very easy to make these soft, cheese-scented buns that are perfect for any kind of burger.

I made couple of changes to the recipe: I added some wholewheat flour and then used a soy milk no-egg wash instead of the traditional egg-water wash. Soy milk gives the same nice golden brown crust as egg wash would. Do try these easy to make burger buns - they taste so much better than the store bought ones.

*Use greater amount of liquid in winter or in drier climates and lesser amount in summer or in humid environment.

Method:

Combine all the ingredients and beat at speed, using an electric mixer (hand mixer with dough hook should work), for 2 minutes. Place the dough in a lightly greased bowl, cover and let it rise for 60~90 minutes, until noticeably puffy.

Gently deflate the dough and divide it into 6 ~8 pieces. Round each piece into a ball and place them on a parchment lined baking sheet. Gently flatten the buns a little.

Cover the buns and let them rise for 60~90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.

Brush each bun with the egg wash (or soy milk) and sprinkle with seeds. Bake the buns for about 20 minutes or until they're a light golden brown and the interior temperature is 200°F, measured with a digital thermometer.

Remove the buns from the oven and transfer them to a wire rack to cool completely.