Thursday, July 2, 2015

Cheddar Cheesy Burger Buns!

Wow! It's almost July 4th already! How DID that happen? There are so many things I usually have done by this time of year......hedges clipped, the ever-growing ivy trimmed down so our house looks quaint and not creepy, currant jelly made.....the list goes on! BUT - NONE of these things are done! This makes part of me crazy......but the more reasonable part of me reminds me of what HAS gotten done....."Gramp Camp" with all the grandkids; cleaning scary kitchen cupboards in my youngest daughter's new/old house; raspberry-picking with the grand-boys; bike rides with the hubby on the days it hasn't rained; finishing the clean-up at my father's home; bread-baking lessons with friends....... I'm counting my blessings as I write! I could say, "Counting my freedoms", since it's that time of year.  Indeed, I could complain about what hasn't gotten done and about all the things I've been limited in. But instead, I think I'll use the holiday as a day of "Thanksgiving" for all those little freedoms (and the big ones!) that exist in my life.
This is my oldest daughter's favorite time of year.....She and her hubs have a huge party on the 4th, which we always enjoy. I'll be taking these tasty buns for all those burgers that will be sizzling on her grill! Maybe you'd like to try them too! Happy Independence Day to you all!
Cheddar Cheesy Burger Buns
1 cup warm water
1 Tbsp/pkg. Red Star Platinum yeast
3 – 3 ¼ Cup unbleached, all-purpose flour
2 Tbsp. olive oil
1 egg
1 tsp. salt
3 Tbsp. sugar
½ Cup shredded sharp cheddar cheese
Egg wash:
1 egg
1 Tbsp. water
Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients, including remaining flour. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
Punch the dough down and divide into 12 equal pieces. Form each piece into a ball by cupping your hand gently over the dough and moving it in circles. Place on a greased baking sheet and flatten slightly. Cover with a very slightly damp kitchen towel and let rise for 20-30 minutes. Whisk the egg wash ingredients together and lightly brush the buns with the wash. Bake at 375 for 20-25 minutes, or until golden. Cool at least 10 minutes before slicing to serve.


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