The recipe and cheesy idea for this bun was created after a few years of getting to know the feel of the dough; the ratio of wet to dry ingredients, and then testing a few times over on the human “guinea pigs” in my circle of family and friends! I can truly say that this dough is versatile...makes awesome hamburger buns/slider buns/frankfurter rolls/dinner rolls or even a tasty loaf of bread, it’s all up to the shape you make them. The recipe is written for large freeform sandwich buns, however, at times I use a hamburger mold (see picture attached), as well, the instructions use a stand mixer, but kneading by hand is a rewarding and fun way to go!

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