Cheeseburger Buns

Hi WEEC listeners,

Today's post is for Cheeseburger Buns-a soft roll filled with cheeseburger flavor.  I use Saf-Instant Yeast and always get good results.  If you have a heavy duty mixer, you can put on the dough hooks & make it in the mixer.  If you have a bread machine, this can be done on the dough setting, but decrease the  yeast to 3 tsp. as the machine setting is usually around 90 minutes.  Remove, fill as directed, & proceed with the recipe as given.

CHEESEBURGER BUNS

5 tsp. rapid rise yeast 
1 egg
1/2 c. warm water (110°-115°) 
1/4 c. shortening
3/4 c. warm milk (110°-115°)
 1 tsp. salt
1/4 c. sugar
3-4 c. all purpose flour
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, egg, shortening, and salt plus 2 cups flour. Beat with mixer until smooth. 
By hand, stir in enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Placed in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Cheeseburger filling

1-1/2 lbs. ground beef ,browned and drained
1/3 c. ketchup
8 slices American cheese
1/4 c. onion, chopped
In a skillet, cook beef and onion; drain well. Add ketchup and allow to cool a bit. Punch down dough and divide into 16 pieces. On a lightly floured surface, gently roll out dough into 5" circle. 

Fold cheese slices in half and then again, to make 4 pieces.  Place 2 pieces on center of dough, then add 3 T. of beef mixture. Bring dough edges to center; pinch edges to seal. Place pinched edge side down on a greased baking sheet. Spray with butter flavor non-stick spray, cover with clean cloth and let rise until
doubled, about 20-30 minutes.

Bake @ 400° for 8-12 minutes or until golden brown. Brush hot rolls with melted butter as soon as they are removed from oven. Yield:16 sandwiches
Note: Please try this recipe. Kids and adults just love it! A trick for determining if dough has doubled is to put it in a clear plastic container with high sides sprayed with nonstick spray. Put a rubber band around the container at the level of the dough.
When the dough is twice as high as the rubber band, it has doubled in size.