Toasted Tillamook Cheddar Burger Buns

For the the cheesiest burger, don’t just add cheese to the meat, add it to the bun, too! These homemade buns are huge and pillowy soft inside - but boast an extremely addictive toasted cheddar “crust” on the outside. Get ready for your best ever burger.

Makes 8 buns

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6 cups (720 g) all purpose flour

3 tablespoons (36 g) granulated sugar

2 teaspoons (6 g) instant yeast

1 ½ teaspoons (7 g) fine sea salt

6 tablespoons (85 g) unsalted butter

12 ounces (349 g) evaporated milk

1 cup (230 g) warm water (about 100°F)

2 large (113 g) eggs, at room temperature

8 slices (8 ounces / 226 g) Tillamook Sharp Cheddar

1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, granulated sugar, yeast, and salt to combine.

2. Add the butter, evaporated milk, water, and eggs, and mix on low speed for 3 minutes, until a shaggy dough forms. Raise the speed to medium and mix for 2 minutes more, until it is fairly smooth.

3. Transfer to a lightly greased bowl, and cover with plastic wrap. Refrigerate for 8-10 hours (overnight).

4. Bring the dough to room temperature for 30 minutes, then divide into 8 even pieces. Form each piece of dough into a round, and transfer to a parchment lined baking sheet, staggering the rows of buns to allow them room to rise.

5. Cover the buns with a clean kitchen towel, and let rise until noticeably puffy, 45 minutes-1 hour. 

6. Towards the end of rise time, preheat the oven to 375°F. 

7. Bake the buns for 10-12 minutes, until they are just starting to brown on the top. Remove the buns from the oven, and place a slice of cheddar on each bun. 

8. Return to the oven and bake until the cheese is bubbly and crisp, and the buns are golden brown, 15-20 minutes more. Cool completely before slicing in half and filling with your favorite burgers and toppings.