Quick rising yeast buns stuffed with mini hamburger patty, cheese, and pickle are super delicious.
While you can certainly buy refrigerated dough to make these delectable stuffed buns, I really hope you will try this from scratch recipe. It is mixed entirely in a stand mixer—no muscle power required. Equally impressive, it requires only 30 minutes proofing time!
I found a recipe for Peeta’s Stuffed Cheese Buns from Yammie’s Noshery, and I was inspired to make an adaptation. This particular blog, by the way, is terrific and has mouthwatering photographs. Yammie is adorable, funny, and seems to be a daughter that any mother would be proud to have. Her posts always bring a smile to my face.
What struck me about the buns is the amount of yeast. The dough requires 2 tablespoons for 3 cups of flour. It’s a lot of yeast, but it works! It allows the dough to rise at lightning speed, and I’m all over that!! Yammie stuffs her buns with a chunk of cheese then tops the whole thing with shredded cheese. Yum! My version is stuffed with hamburger patty, pickle, and cheese. The buns are then topped of with caramelized onions. I know! How good is that?
I would like to leave you with a couple of tips for working with yeast. Fresh, room temperature yeast is best. If it blooms (foams) when added to water but does not double in size after 30 minutes of proofing, don’t fret. Warm the oven up for a minute or so and shut it off. You are trying to obtain a temperature of about 90 degrees F (not too much higher). Place the entire covered bowl of dough in the oven. Let it sit for 20 minutes. You should now have nicely raised dough!