Homemade Hamburger Buns with Cheddar and Black Pepper

I’m going to keep it short and sweet today. Because it’s Friday, because we’re on day 2 of potty training (TMI?), and because it’s hot out.
These buns will take your burgers to a whole new level, I mean it.  It will take an ordinary burger and make it extraordinary.
But, they’re not just for burgers; use them for sandwiches, pulled chicken, you name it.
They’re soft and buttery; have a nice sharp cheddar flavour, and a little kick from the black pepper.
And bonus, they freeze well too.
Make them. I promise you won’t go back to store bought buns again.
Cheddar and Black Pepper Hamburger Buns

Prep time: 15 minutes
Cook time: 30 minutes plus 2 hours inactive
Total time: 2 hours 45 minutes
Yield: 8 to 12 buns


  • 3 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm water
  • 4 large eggs, divided
  • 1 stick (4 ounces) butter, melted
  • 4 1/4 cups all-purpose flour plus additional if needed
  • 1 1/2 teaspoons salt
  • 6 ounces, about 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons ground black pepper


  1. In a medium bowl, add in the yeast, sugar, and warm water. Allow to sit for 5 to 10 minutes until foamy.
  2. Add in the 3 eggs and melted butter. Mix until incorporated.
  3. In the bowl of a stand mixer fitted with the dough hook, add in the flour and salt. Mix to combine. Add in the yeast mixture, and mix on low to incorporate slightly. Add in the grated cheese and ground pepper. The dough should clear the sides of the bowl. If it is still sticking, add more flour one tablespoon at a time. Mix on low speed for 5 to 7 minutes until the dough is smooth and elastic.**The dough should be slightly tacky but not stick to your fingers when touched. If it sticks to your fingers add in more flour, 1 tablespoon at a time.
  4. Shape the dough into a ball and transfer to a large greased bowl. Cover with a clean dish cloth and let rise in a warm, draft free area until the dough has doubled in size, about 1 1/2 hours.
  5. Line a baking sheet with parchment or a Silpat. Divide the dough into 8 to 12 pieces (they will be bigger when they are baked), and form into balls. Place on prepared baking sheet 1 inch apart, and press down slightly with the palm of your hand. Cover with dish towel and let rise until doubled in size, about 20 minutes.
  6. Preheat oven to 350 degrees F. Let the buns continue to rise during this time.
  7. In a small bowl, beat the remaining egg and brush the tops of the buns with the egg wash.
  8. Bake the buns until golden brown, about 25 to 30 minutes.
  9. Buns may be frozen in a ziploc bag.
Good luck & enjoy!
Adapted from The Book of Burger.


Disclosure: This post contains an Amazon affiliate link. 

  • Shawna McCoy

    These turned out wonderfully. Thank you for the recipe.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      So happy you enjoyed them, Shawna! Thanks for taking the time to comment!

  • Denise

    Love the flavoring of your hamburger buns. I started making our own during the summer and wondered why I never started earlier. So easy. Will have to try this flavor combination out!

  • http://www.facebook.com/missmanatee Robbin Risley

    I found your blog googling bun recipes because I wanted to make bread for the first time. Just took them out of the oven and they are incredible!!! Thanks so much for this recipe. :)

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      You’re welcome! Hope you enjoy, and thanks for stopping by!

  • Christina W.

    I am going to try this recipe this week. :) Can you tell me what the egg on top does though? Make it brown?

    • Christina W.

      Also, do you think this recipe would work if I just subtracted the cheese?

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Yes, essentially. It gives it a shiny, golden brown color.