Comments on: Add the pickle, add the lettuce—Cheese Burger Buns don’t upset us. At all.

By: louise coleman

louise coleman — Thu, 19 Nov 2009 04:23:57 +0000

I loved your braided sweet bread paistry, oh mt god just couldn.t believe how good it was. im going to make 10 of them american legond emailthe dough recipe

By: Jonnie McCloud

Jonnie McCloud — Thu, 12 Nov 2009 06:27:11 +0000

You Can’t get a Better Cheese Burger than the ones at Kutchie’s Key West Kutcharitaville Cafe in NC. They are the World’s Most Famous Cheese Burgers. They are the best that we have ever eaten and we have had a lot of them. Charbroiled MR to perfection and served with home made beach potatoes.”YUM”
They’re soooooooo delicious you can’t wait till your next bite. Kutchie must have wrote the book on cheese burgers! They just don’t be coming any better that this. Kutchie also whips-up some Awesome key lime pie to. We traveled all the way from West Texas just to try-out Kutchie’s Key West and
we will surely be back for more…………………………….Jonnie

By: Kathy M

Kathy M — Tue, 18 Aug 2009 03:29:39 +0000

Thank you for this recipe! We needed hamburger buns today, but no one wanted to go to the store. Whether it was beginner’s luck or something else (like a well-tested recipe!), the results were great. We used 1 1/2 cups of whole wheat pastry flour (inspired by the use of pastry flour for your garlic knots from last year) — and perhaps because of that, needed 3 TBS more water. The end result was a great tasting bun that we could feel a bit more virtuous about.

A question about the cost comparisons … are the calculations just ingredient costs? What about energy? We felt good that we saved a trip to the store, but we did heat up the oven on a 90 degree day. (I’m not really serious about this question, just curious.)

Finally, because we only needed 6 buns, we experimented with the last two, dividing each bun dough portion into half, forming each half, sandwiching pesto between the two halves & then pinching the edges before a final patting into the bun shape. The forgiving nature of this dough made that pretty easy. We also rubbed a bit of pesto on the tops. The one we ate was very tasty and split pretty readily at the “pesto insertion point.” With the parm already in the dough, pesto seemed like a natural addition. (P.S. We loved the amount of cheese; seemed just right.)

Thanks again for the blog, the step-by-step pictures, and the good recipes.

Sounds like you created a good variation there, Kathy - thanks for sharing.

The cost comparisons don’t include the gas you use to drive to the store, nor the energy you use to heat your oven. We considered doing it that way, briefly, but there’re WAY too many variables in trying to figure it out. The ingredients costs are figured via an online shopping service called Peapod, which gives me current prices at Stop & Shop, a chain grocery store in eastern Massachusetts. i figured that would be pretty typical. Hope this helps - PJH

By: Leslie Goodman-Malamuth

Leslie Goodman-Malamuth — Tue, 04 Aug 2009 14:23:56 +0000

No Sunbeam Bread ‘way out West in California. We had Weber’s Bread, whose popular commercials featured “Peanuts” characters. Snoopy was honored by Weber’s as “The Prince of Sandwiches,” and in the second and third commercials here, for other brands as well. What is it about bread and royalty??

http://www.youtube.com/watch?v=1q-Z6JlVUiI

By: Caryl

Caryl — Mon, 20 Jul 2009 16:53:10 +0000

My husband, who is the Chief Moomie Bun Baker at our house, wants to know how the Cheese Burger Buns compare with the Moomies and could he just add the cheese powder to the Moomie Bun dough?

Caryl - The recipes seem very similar. He should try adding the cheese powder to his recipe and see how it comes out. 1/3 cup Vermont cheese powder or 3/4 cup grated Parmesan cheese or the finely grated cheese of your choice to a 3-4 cup flour recipe should do it! Elisabeth @ KAF

By: tomH

tomH — Sun, 05 Jul 2009 15:42:57 +0000

Excellent! I made these buns for July 4 BBQ and that’s how they came out. I did leave out the cheese, since I didn’t see it enhancing puled pork, but otherwise spot on. Thanks for the pictures and recipe.

By: Steve Carpenter

Steve Carpenter — Tue, 30 Jun 2009 05:00:01 +0000

I tried these and they were a total failure. The dough rose in the bread machine but when I took it out and made balls they went completely flat and never rose at all. Would active dry yeast work as well as instant? I don’t mind waiting a while if I can get a successful batch of buns. And would you recommend using the same amount of active dry yeast?

Sorry these didn’t work out for you, Steve. Did you use RapidRise yeast, by any chance? That could have pooped out. If you used regular active dry, be sure to dissolve it prior to using in a tablespoon of warm water. Active dry works more slowly than instant, too. Yes, do use the same amount; but you’ll need to wait longer. Hard to diagnose from afar why your rolls wouldn’t rise at all, beyond yeast - or too much salt or sugar, if you mis-measured. If you can get your hands on some SAF instant yeast, I think you’ll have a lot more success with your bread-baking in general. It stores well in the freezer, and is VERY much less expensive than the supermarket yeast packets or jars… PJH

By: Jean Young

Jean Young — Mon, 29 Jun 2009 01:17:15 +0000

The cheese flavor was too strong. I thought I used the right amount but next time I will cut it in half. Except for that they were great

By: Mrs. Hamlet

Mrs. Hamlet — Thu, 25 Jun 2009 16:57:51 +0000

I made these yesterday, and they didn’t turn out as well as I’d hoped. I couldn’t get the dough to seem tacky, I couldn’t get it to rise (I think I may have killed the yeast when I added the melted butter–it was really hot), they didn’t turn out anything close to pillow soft, and they didn’t get golden brown, either. But my husband still liked them, and I did, too. They were tasty, but they just didn’t cut it as hamburger buns. Too dense and crumbly. It sounds like there was too much flour or you killed some yeast. Give us a call at 802-649-3717 on the Baker’s Hot line and a baker will be glad to help you solve your problems. Mary @ KAF

By: Lish

Lish — Thu, 25 Jun 2009 12:55:51 +0000

Thanks for trying to provide the nutritional info, and for the tip about software. I never thought to check into that. Will be looking this weekend. Keep up the good work.