Your recipes never fail me, and this one is no exception. I had the Vermont Cheddar Powder on hand, and I was waiting for the right recipe to use it (for the first time). The only thing I did differently, was I used Rapid Rise yeast. Other than that, I stuck to your instructions/ingredients. I used the dough hook on my stand mixer, and found the dough came together very easily. It rose in an hour. They were very easy to shape, and they baked to a beautiful golden brown in about 20 minutes. Wow, did they ever smell good! I think that the cheese and onion powder are crucial to developing the flavor of these buns. Oh, I do have the burger pan, and I have grown to like it. My own mistake was I got lazy and didn't measure each piece. D'oh! I eyeballed it, and some were a bit bigger than the others. Details. They had a beautiful crumb to them. Very tender. The cheese flavor was just right-- not overpowering at all. My only suggestion is that these DEFINITELY should be toasted, before adding a burger on top. The juiciness of the burger made parts of the bun turn a little mushy. I'd definitely make these again. In fact, I'll be blogging them soon. Thanks again!

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