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Lina - Posted March 13, 2004 05:23 AM
These are sooo good.
One Bowl Cheesy Onion Burger Buns
(makes 20)
5 3/4 to 6 3/4 cups unsifted flour
3 TBLS sugar
1 1/2 tsp. salt
2 packages active dry yeast
2 TBLS softened margarine
2 cups very hot tap water
1 1/2 cups grated sharp cheddar cheese
1/4 cup finely chopped onion
In a large bowl thoroughly mix 2 cups flour, sugar, salt and
undissolved yeast. Add margarine.
Gradually add very hot tap water to dry ingredients and beat 2
minutes at medium speed, scraping bowl occasionally. Add 1 cup
flour, or enough flour to make a thick batter. Beat at high speed
2 minutes, scraping bowl occasionally. Stir in cheese, onion and
enough additional flour to make a soft dough. Turn out onto lightly
floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in
warm place, free from draft, until doubled in bulk, about one hour.
Punch dough down; turn out onto lightly floured board. Divide
dough into 20 equal pieces. Form each piece into a smooth ball;
place balls 2 inches apart on greased baking sheets. Cover; let
rise in warm place, free from draft, until doubled in bulk, about
45 minutes.
Bake in hot oven (400 degrees) about 15-20 minutes, or until done.
Remove from baking sheets and cool on wire racks.
These are sooo good.
One Bowl Cheesy Onion Burger Buns
(makes 20)
5 3/4 to 6 3/4 cups unsifted flour
3 TBLS sugar
1 1/2 tsp. salt
2 packages active dry yeast
2 TBLS softened margarine
2 cups very hot tap water
1 1/2 cups grated sharp cheddar cheese
1/4 cup finely chopped onion
In a large bowl thoroughly mix 2 cups flour, sugar, salt and
undissolved yeast. Add margarine.
Gradually add very hot tap water to dry ingredients and beat 2
minutes at medium speed, scraping bowl occasionally. Add 1 cup
flour, or enough flour to make a thick batter. Beat at high speed
2 minutes, scraping bowl occasionally. Stir in cheese, onion and
enough additional flour to make a soft dough. Turn out onto lightly
floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in
warm place, free from draft, until doubled in bulk, about one hour.
Punch dough down; turn out onto lightly floured board. Divide
dough into 20 equal pieces. Form each piece into a smooth ball;
place balls 2 inches apart on greased baking sheets. Cover; let
rise in warm place, free from draft, until doubled in bulk, about
45 minutes.
Bake in hot oven (400 degrees) about 15-20 minutes, or until done.
Remove from baking sheets and cool on wire racks.
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