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Baking recipe · from the recipe book

Cheddar Garlic Chive Burger Buns

Soft, golden buns with a tender crumb flecked with sharp cheddar, roasted garlic butter and green onion, topped with a crisp cheesy crust.

Cheddar Garlic Chive Burger Buns

Ingredients

  • 4⅓ cups600 gBread flour
  • 1⅓ cups (320 ml)330 gMilk, 2%warmed to about 100°F (38°C)
  • ¼ cup60 gWaterwarmed to about 100°F (38°C)
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg beaten for the wash
  • 3½ tbsp50 gUnsalted butterdivided: 40 g softened for the dough, 10 g melted for brushing
  • 2 tbsp24 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt
  • 1⅔ cups shredded180 gCheddar cheeseshredded, divided: 130 g for the dough, 50 g for topping
  • 4 cloves12 gGarlicfinely minced
  • 2 medium30 gGreen onionsthinly sliced
  • 2 tsp2 gDried thyme

Steps

  1. Shred the cheddar and set aside 130 g for the dough and 50 g for topping. Mince the garlic and slice the green onion.
  2. Melt 10 g of the butter in a small pan over low heat, add the garlic and cook 1 minute until fragrant; set aside to cool. Keep the remaining 40 g butter soft at room temperature.
  3. In a large bowl, whisk the bread flour, sugar, instant yeast, salt and thyme.
  4. Add the warm milk, warm water, 1 egg and the cooled garlic butter. Mix into a shaggy dough.
  5. Knead 5 minutes, then add the softened 40 g butter a little at a time and knead 6–8 minutes more until smooth and elastic. The dough is about 65% hydration (counting milk and water) and 1.8% salt.
  6. Knead in the 130 g dough portion of the cheddar and the green onion until evenly spread.
  7. Cover and let rise at about 75°F (24°C) for 60–90 minutes, until doubled in size.
  8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 115 g each), shape into tight balls and flatten each to about 3.5 inches wide.
  9. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, heat the oven to 375°F (190°C).
  10. Beat the second egg and brush it over the buns, then sprinkle with the remaining 50 g cheddar.
  11. Bake 18–22 minutes, until deep golden and the centers reach 190°F (88°C).
  12. Cool the buns on a rack at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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