Italian Herb Cheese Burger Buns are soft, herbaceous burger buns, with the cheese baked right inside.
I think it’s safe to say that I have a thing for buns. Bacon Slayer is also a fan of buns–the bigger the better. I think that’s part of the reason that he married me…for my big buns. It’s a good thing too, because my buns seem to have grown even larger after having children. It happens. In fact, even my friends know me for my buns.
My big, soft, squishy, homemade burger buns!
What kind of buns did you think I was referring to? C’mon, people! This is a family website!
I find it only fitting Bacon Slayer is such a big fan of my buns–especially these Italian Herb and Cheese Burger Buns. See, I first served these buns to Bacon Slayer right after this photo was taken. He’d recently proposed, so we’d asked a friend to take a few engagement photos. He still had a full head of thick, black hair. I obviously thought Mom Jeans and cropped lace sweaters were fashionable. We went to a local park for some scenic shots by the water, but as soon as we saw the playground, we both took off to play on the equipment. Thankfully, our friend was flexible enough to ditch his formal shot list and managed to capture some really great candids.
After the photo shoot, we headed back to my place for my grandma’s simple pulled pork, which I had the good sense to serve on these buns. Later, while he was washing the dishes, Bacon Slayer proclaimed that if he hadn’t already asked me to marry him, my Italian Herb and Cheese Burger Buns would have definitely motivated him to propose.
I told him that if I hadn’t already agreed to marry him, I certainly would have said yes after watching him wash my dishes because I loved him even more after that kind gesture.
Oh, to be so young and in love!
We’re celebrating our 16th Wedding Anniversary today. When I look back, I giggle at how I thought that I loved that man more than I could ever possibly someone when we posed for those engagement photos. I thought the same thing on our wedding day. And again on the days that each of our boys was born. And yet again each year on our anniversary. It seems that just when I’ve thought that my heart couldn’t possibly grow in capacity to love any more, it does so exponentially.
I can thank my Bacon Slayer for that! And these Italian Herb and Cheese Buns that just confirmed his decision to propose in the first place.
Here’s the Italian Herb Cheese Burger Buns recipe:
Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 12 buns
Soft, herbaceous burger buns, with the cheese baked right in. Prep Time: 30 minutes (Plus 2 hour 30 minute rise time) Cook Time: 20 minutes, Total Time: 3 hours, 20 minutes
3 hrPrep Time
20 minCook Time
3 hr, 20 Total Time
Save RecipeIngredients
- 3 C. all-purpose flour
- 2 ½ C. whole wheat flour
- 2 Tbs. instant yeast
- 2 ½ tsp. kosher salt
- 1 tsp. Italian seasoning blend
- ½ tsp. onion powder
- 3 Tbs. light brown sugar
- 2/3 C. Parmesan cheese, finely grated
- 1 C. unsalted butter, softened
- 1 ½ C. warm water (around 80 degrees F)
- 1 ½ tsp. olive oil
- 1 egg white
- 2 tsp. cold water
- ¼ C. sesame seeds
Instructions
- Combine the all purpose flour, whole wheat flour, instant yeast, salt, Italian seasoning, onion powder, and brown sugar in a large bowl of a stand mixer fitted with a dough hook.* Stir in the cheese until well distributed. With the mixer running on the medium-low setting, work the softened butter into the dry ingredients. Afterward, gradually pour the warm water into the bowl. (Speed 2 on a KitchenAid Artisan Stand Mixer). Continue mixing until a soft dough forms. Increase the speed of the mixer to medium, and let the machine knead the dough for 2 minutes. (Speed 3 on a KitchenAid Artisan Stand Mixer).
- Pour the olive oil into a large bowl, turning the bowl to coat the bottom with the oil. Form the dough into a ball, and set it in oiled bowl. Turn the dough to coat with the oil. Cover the bowl tightly with plastic wrap, and then place a clean kitchen towel over the bowl. Allow the dough to rise in a warm, draft free place until doubled in bulk. (About 60 minutes).
- Line two rimmed baking sheets with parchment paper or silicone baking mats.
- Deflate the risen dough, and then turn it out onto a well floured surface. Divide the dough into 12 equal pieces, forming each piece into a ball. Place the dough balls, 3 inches apart, on the prepared baking sheets. (Six balls per baking sheet). Lightly depress the balls with the palm of a hand to slightly flatten the tops.
- Cover the baking sheets with clean kitchen towels, and allow the dough to rise until it’s doubled in bulk. (About 60 minutes). Preheat the oven to 350 degrees F.
- Whisk the egg white with water to form an egg wash. Brush a thin layer of the egg wash over the top of the buns. Sprinkle the buns with sesame seeds.
- Bake the buns for 20 to 22 minutes, or until they are a light golden brown. Transfer the buns to a wire rack to cool completely before serving.
- Once cooled, the buns may be stored in an airtight container at room temperature for 1 day. Cooled buns may be double wrapped in plastic wrap, placed in a zippered freezer container, and frozen for up to 1 month.
Notes
These can be made without the use of a stand mixer, but it will require an additional 10 to 15 minutes of preparation time. Simply whisk the dry ingredients together in a large bowl. Gradually work in the butter and the water with a stiff wooden spoon, until a soft dough forms. Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic. (Between 8 to 10 minutes). Follow the remainder of the recipe as written.
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