With the next Super Bowl ahead of us, we thought about what snacks would be great, simple, quick to make and super tasty. Therefore we came up with these mini cheeseburger muffins.

You need to be able to eat them while watching superbowl of course – nothing is more annoying than running back and forth between kitchen and living room because you need so many things for your Super Bowl dinner.

So we came along this recipe and really liked the idea of these sweet little cheeseburger muffins. Super handy and let’s be honest, is there anyone who doesn’t like cheeseburgers?!

So scroll down our super delicious recipe which will be the perfect addition for your Super Bowl menu.

Things to know before you start

Time Schedule

In under 3 hours you will have the perfect snack in the form of mini cheeseburger muffins.

Total ingredients

With these ingredients you will be able to make 12 mini cheeseburger muffins.

Difficulty

Nice and simple recipe for a perfect snack for Super Bowl and parties in general.

Baking tools

A stand mixer can come in handy, but you can also knead the dough by hand without any issues. You will also need parchment paper, a baking grill or plate and 12 cupcake cups. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

For the cooking part you will need a knife, a non-stick pan and something to stir.

Besides that feel free to have a look at our should have baking tools overview for some other baking helpers.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 4 minutes on speed level one and 6 minutes on speed level two
• The dough should be homogenous, smooth and only slightly stick to the bowl

2. Bulk Fermentation

• Cover the dough and let it rest for a total of 60 minutes at 20-22°C (68-71,6°F)

3. Shape

• Follow this short guide on how to get the dough into the cupcake cups:

1. Divide the dough into 12 small dough balls equalling each one to about 60 g
2. Form a small ball
3. Press the dough down to form a small dough circle
4. Fill a cupcake cup with the small dough circle creating a dip in the center

• Repeat the process for each dough circle

4. Proof

• Cover the cupcake cups with a clean kitchen towel
• Let them proof for 30 minutes at 20-22°C (68-71,6°F)

5. Cook

• While the dough is proofing, prepare the ground beef

• Place the ground beef in a bowl, add ketchup, a bit of salt and pepper and combine with your hands until fully incorporated
• Set aside for cooking

• Peel the onion and chop finely
• Sauté with canola or sunflower oil until translucent in a non-stick pan
• Add the previously prepared ground beef and boil until fully cooked (about 10 minutes)
• As the last step add the cheddar cheese, stir and cook until fully melted

6. Topping

• Fill each cupcake cup with ground beef
• Add some cheddar cheese on top

7. Bake

• Preheat oven to 190°C (374°F) for ~30 minutes with the upper and lower heat function
• Cover a baking grill with parchment paper and place the cupcake cups on top
• Place the baking grill in the middle rack and bake for 20 minutes
• After baking, take your finished cheeseburger muffins out immediately, but keep them in the cupcake cups

8. Cool

• Let your mini cheeseburger muffins cool in the cupcake cups for 10 minutes
• Afterwards add some gherkin slices and tomato ketchup on top

Conclusion

Taste

That’s an easy one: super delicious! One bite covers the whole taste explosion: ground beef, bread roll, melted cheddar cheese and gherkins topped with a little bit of tomato ketchup.

It’s just the perfect snack as it is easy to make and easy to eat. No cutlery needed and actually not even plates.

So lean back into your couch, grab an ice cold drink and enjoy this year’s Super Bowl.

Gallery

As we are heading towards fall, it is time for some lazy afternoons spent at home with a good cup of coffee and tea. Only coffee or tea sounds a little boring, doesn’t it? So what to enjoy along with your drink? How about these super delicious, little, fluffy homemade cinnamon rolls?

Cinnamon is perfect for fall and winter. Apart from that, these little guys are a perfect dessert.

Whether you are asked to bring a dessert along or you are inviting family and friends over, this recipe will help you create a nice dessert in relatively short time and without spending additional 10 hours in the kitchen.

Just follow our step by step recipe and enjoy them as much as we do!

Things to know before you start

Time Schedule

In under 5 hours you will have your homemade cinnamon rolls on the table and ready to be enjoyed.

Total ingredients

All these ingredients will yield you 12 big cinnamon rolls.

Difficulty

Relatively simple recipe that will even teach you how to create your own cinnamon filling.

Baking tools

You will need a stand mixer or hand mixer, a baking plate 2 bowls.

Besides that you can have a look at our should have baking tools for more helpers in your kitchen.

Steps

1. Mix – Dough

• Mix the milk, sugar and yeast to dissolve
• Afterwards add the eggs and mix until fully incorporated

• Switch to dough hooks
• Mix all of the mentioned ingredients together except the oil with the previous mixture in a stand mixer for 3 minutes on speed level one and 3 minutes on speed level two
• Add the oil after 3 minutes of mixing and mix further for another 3 minutes on speed level two
• The dough should be slightly sticky and soft

2. Bulk Fermentation

• Cover the bowl and let the dough rest for a total of 2 hours at 20-22°C (68-71,6°F)

 3. Create Cinnamon Filling

• Take a bowl, fill it with brown sugar, softened butter and cinnamon powder
• Stir until fully combined

4. Shape

• Lightly grease a baking plate with butter and set aside
• Follow this short guide on how to shape the cinnamon rolls:

1. Flour your surface
2. Roll out dough into a rectangle of about 40 to 50 cm width
3. Spread the cinnamon filling on the dough leaving a 1-2 cm border all around
4. Roll the dough up into a long cigar (the tighter, the better)
5. Seal the dampened end onto the log
6. Cut into 12 more or less even pieces
7. Transfer each piece on the baking plate next to each other with the cut side facing the bottom 

• There should be 3 rows of 4 cinnamon rolls per row

5. Proof

• Cover the cinnamon rolls with a kitchen towel
• Let them proof for 20 minutes

6. Bake

• Preheat oven to 180°C (356°F) for ~20 minutes with circulating heat function
• Put the cinnamon rolls in the oven in the middle rack and bake for 20 minutes or until golden brown
• After baking take your cinnamon rolls out immediately

7. Cool

• Let your homemade cinnamon rolls cool for about 30 minutes

8. Glaze

• Fill a small bowl with powdered sugar
• You will have to decide how thick you want the glaze to be because the less water you add the thicker the glaze will be
• Therefore add just a bit of it to the powdered sugar and stir until well combined
• If you want to have the glaze less thick, just add a bit more water and stir again until well combined
• After you get your preferred thickness (we went for a thicker glaze) take a brush or spoon and spread it all over the cinnamon rolls
• Wait at least 30 minutes and check if the glaze has hardened enough
• If not, just give it some more time

Conclusion

Taste

These little beauties are extremely fluffy and soft. The balance between the dough and the cinnamon / butter / sugar mixture is just perfect. It is not too sweet but still sweet enough. The icing on top rounds it all up and adds the perfect last layer of sweet- and softness to the rolls.

Even if it is not too much, you can still tell that cinnamon is the leading taste here.

Gallery

As you can tell from the recipe name, these little fluffy dinner rolls are perfect for dinner. You can eat them as a side dish to your salad, soup or whatever you like.

Additionally, they are predestined for (dinner) parties. You can bring these cuties along to a party and share them with your friends or put them on a table for a family dinner because: sharing is caring 😉

Things to know before you start

Time Schedule

In nearly 4 hours you will be able to eat a baking plate full of little fluffy dinner rolls.

Total ingredients

You will have dough of about 1.230 g in total suitable for 20 little dinner rolls.

Difficulty

A nice and simple recipe for little dinner rolls that will fill a complete baking plate.

Baking tools

You will need a baking plate and a bowl. A stand mixer or hand mixer can come in handy, but you can also knead the dough by hand without any issues after you have beaten the eggs with a whisk.

Besides that you can have a look at our should have baking tools for more helpers in your kitchen.

Steps

1. Mix

• Mix the milk, sugar and yeast to dissolve
• Afterwards add the eggs and mix until fully incorporated

• Switch to dough hooks
• Mix all of the mentioned ingredients except the butter together with the previous mixture in a stand mixer for 3 minutes on speed level one and 5 minutes on speed level two
• Add the butter after 3 minutes of mixing and mix further for another 5 minutes on speed level two
• The dough should be slightly sticky and soft

2. Bulk Fermentation

• Transfer the dough to a lightly greased bowl
• Cover the dough and let it rest for a total of 90 minutes at 20-22°C (68-71,6°F)

3. Shape

• Lighltly grease a baking plate with butter and set aside
• Punch down the dough to degase it a bit

• Follow this short guide on how to get the whole dough into dough rolls:

1. Divide the dough into 20 small dough balls equalling each one to about 61 g
2. On a very lightly floured surface flatten the dough ball a bit
3. Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
4. Flip the dough upside down
5. Cover the dough with your hand forming a claw around it
6. Start rotating little circles with your hand on the dough for about 10 to 15 seconds
7. Again flatten the dough a bit
8. Place it seam-side down on the baking plate next to each other, but not touching the other dough balls

• There should be 4 rows of 5 dough balls per row

4. Proof

• Cover the dinner rolls with a towel
• Let them proof for 1 hour at 20-22°C (68-71,6°F)

5. Bake

• Preheat oven to 190°C (374°F) for ~20 minutes with the upper and lower heat function
• Put the dinner rolls in the oven and bake for 15 to 20 minutes or until golden brown
• After baking take your dinner rolls out immediately

6. Coat

• While the dinner rolls are still on the baking plate, brush them with the melted butter

7. Cool

• Let your little fluffy dinner rolls cool for 15 minutes and enjoy while still warm

Conclusion

Crust

The crust is firm and soft but not crunchy.

Crumb

The crumb of these dinner rolls is very smooth and fluffy. They tear apart easily which is perfect for sharing them with others. However, you should bring a napkin because your fingers may get a little greasy from the buttery crumb.

Taste

These fluffy little dinner rolls have a gentle taste and you can tell that we used milk instead of water for the dough. They remind a bit of milk rolls. Even though there is a certain amount of yeast in the dough, you cannot really taste it.

Goes good with

We tried these with cream cheese topped with marmalade, butter and honey or (if you like opposites) salted butter. As already mentioned in our introduction you can perfectly add them to a bowl of salad or soup as well.

Gallery

The story behind these huge bread rolls with sesame and poppy seeds is a little different this time. When we tried things out in the past, it mostly went as expected.

So we thought: Why not try to bake some bagels? So we did some research and started. As bagels are put into a water bath, we did that as well of course. Unfortunately, it didn’t turn out as expected… and we had no idea why.

The water bath was the reason why the hole in the middle (typical for a bagel) has contracted and with the disappearance of the hole, it turned from a bagel into a huge bread roll. That’s how it goes sometimes and as nobody is perfect we wanted to share this coincidence with you as well.

However, these rolls taste delicious without a water batch and the positive thing about huge bread rolls: a bigger roll equals more space to put a lot of delicious things on and therefore leads to bigger pleasure. So in the end, it all went well even though it was unexpected.

Things to know before you start

Time Schedule

Just about 3,5 hours and you can enjoy these huge bread rolls with sesame and poppy seeds.

Info: The work and waiting times for the coat and bake steps are per baking plate full of bread rolls. You will have dough for 2 full baking plates. So while one batch of bread rolls is baking, you can already prepare the next one before they are ready.

Total ingredients

You will have dough of about 1.165 g in total suitable for 10 huge bread rolls.

Difficulty

Another simple and quick recipe for huge bread rolls with sesame and poppy seeds.

Baking tools

A stand mixer can come in handy, but you can also knead the dough by hand without any issues. It is preferred to have 2 baking plates available but you will also be fine with only one and parchment paper. Besides that you can have a look in our should have baking tools overview for some other baking helpers.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 4 minutes on speed level one and 6 minutes on speed level two
• The dough should be homogenous and smooth

2. Bulk Fermentation

• Cover the dough and let it rest for a total of 30 minutes at 20-22°C (68-71,6°F)

3. Shape

• Cover 2 baking plates with parchment paper and set aside
• Follow this short guide on how to get the whole dough into dough rolls:

1. Divide the dough into 10 big dough balls equalling each one to about 115 g
2. On a very lightly floured surface flatten the dough ball a bit
3. Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
4. Flip the dough upside down
5. Cover the dough with your hand forming a claw around it
6. Start rotating little circles with your hand on the dough for about 10 to 15 seconds
7. Again flatten the dough a bit
8. Place it seam-side down on a lightly floured surface
9. Sift a bit of flour on top

• Repeat the process for each dough ball
• As a next step get the dough rolls into huge dough rolls:

1. Start with the dough roll you shaped first
2. Lightly flour your thumb and use it to gently poke a hole in the center by pressing it down until you reach the bottom
3. Take the dough into both hands and carefully stretch the hole with your fingers until it is about 2,5 cm wide
4. Place the shaped dough ring on the prepared baking plate

• Again, repeat the process for each dough ball
• There should be enough space for 5 dough rings per baking plate

4. Proof

• Cover the huge bread rolls with a towel
• Let them proof for 1 hour at 20-22°C (68-71,6°F)
• After 1 hour the dough should nearly double in size and the hole in the middle almost be gone

5. Coat

• Create an egg wash by beating one egg with 10 g of water in a bowl together
• Carefully brush the egg wash on top and sides of the shaped dough rolls on the first baking plate and put the rest of the egg wash aside
• Sprinkle as much sesame and / or poppy seeds all over the top and sides of the dough as you like
• Repeat the coating process for the shaped dough rolls on the second baking plate about 10 minutes before the first ones are finished baking

6. Bake

• Preheat oven to 205°C (401°F) for ~30 minutes with the upper and lower heat function
• Put the rolls in the oven and bake for 20 to 25 minutes or until golden brown
• After baking take your huge bread rolls out immediately

7. Cool

• Let your huge bread rolls with sesame and poppy seeds cool for 15 minutes on some kind of grid

Conclusion

Crust

The crust is firm but soft. The sesame and poppy seeds we added on top add a little crunchiness and round up the taste of the rolls.

Crumb

The crumb is nicely soft and a little crumbly with very fine pores.

Taste

These huge bread rolls have a nicely mild taste which make them the perfect base for all sorts of spreads.

Goes good with

As these rolls are very big, they offer a lot of space for a lot of delicious things. Whether you enjoy them with cream cheese and something sweet or with scrambled eggs. Their taste can be combined with sweet and hearty things equally.

Gallery

It has been a while since we last posted a bread roll recipe so it was about time for some sesame bread rolls with yoghurt.

Especially during the week when you have less time for baking, this recipe is great as there is no autolyse, stretch and fold or score step involved which saves you quite some time. You can easily prepare them after work and then bake them fresh in the oven on the next morning. This way, you can have freshly baked rolls even during the week without the need to get up 2 hours earlier.

Of course you can also enjoy them on the weekend when you have more time for an extended breakfast.

Due to the yoghurt added, there is a hint of sourdough taste with these rolls even if there is no sourdough involved at all! Apart from the yoghurt, there is no other liquid we used for the dough.

Things to know before you start

Time Schedule

These sesame bread rolls with yoghurt can already be eaten after 10 to 12 hours.

Total ingredients

You will have a dough of about 813 g in total suitable for 8 sesame bread rolls.

If you want, you can easily double or triple the amount of ingredients to make more sesame bread rolls in one go.

Difficulty

An easy and simple recipe with just a few steps for delicious sesame bread rolls with yoghurt.

Baking tools

Nothing special is needed. Of course a stand mixer can come in handy, but you can knead the dough by hand without any problem too. Besides that you can have a look in our should have baking tools overview for some baking helpers.

Steps

1. Mix

• Mix salt and crumbled yeast with yoghurt straight from the fridge to dissolve

• Mix all of the mentioned ingredients together in a stand mixer for 3 minutes on speed level one and 6 minutes on speed level two
• The dough should be homogenous and smooth

2. Bulk Fermentation

• Cover the dough and let it rest for a total of 8 to 10 hours at 20-22°C (68-71,6°F)

3. Shape

• Place the dough on a floured surface
• Add a bit of flour on top
• Gently press it down a bit and try to get it into a rectangular shape
• Divide into 8 even pieces
• Cover a pizza peel with parchment paper and gently place each dough piece next to each other with some space between it
• Afterwards use a brush and coat the top and sides of the dough with water
• Now take the sesame seeds, sprinkle them all over the top and sides of the dough and slightly press them into the dough a bit 

4. Proof

• Cover the bread rolls with a towel
• Let them proof for 45 minutes at 20-22°C (68-71,6°F)

5. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the rolls in the oven, create steam and bake for 15 minutes or until golden brown
• Don’t let the steam out during the whole baking time
• After baking take your sesame bread rolls out immediately 

6. Cool

• Let your sesam bread rolls with yoghurt cool for 10 to 15 minutes on some kind of grid

Conclusion

Crust

Thanks to the sesame seeds we used, we added another layer of crunchiness to the crust.

Crumb

The crumb of these lovely sesame rolls is very soft, fluffy and has fine pores

Taste

As already mentioned in our introduction text, these sesame bread rolls with yoghurt remind a bit of sourdough rolls which can mainly be based on the acidity of the yoghurt we used. They have a nice level of sourness which is refreshingly different compared to standard bread rolls and great for warmer days.

Goes good with

All sorts of cold cuts and soft cheese. Also any kind of marmalade can be a great combination with the sourness of these rolls.

Credits

This recipe was inspired by Joghurt Sesam Brötchen.

Gallery

Remember the summer holidays from your school time? Great weather, lots of sun, long days spent outside and quality time with your family and friends. These days traditionally start with a looong breakfast, if possible on the balcony or in the garden. Everyone is relaxed and you finally can take some time to really enjoy breakfast time rather than eating in a hurry because school or work is waiting.

These Kaiser rolls taste exactly like this: relaxed holiday breakfast from your childhood and we can promise you will love them.

Things to know before you start

Time Schedule

Some great tasting Kaiser rolls will be ready to eat in about 12,5 to 16,5 hours.

Total ingredients

You will have a dough of about 824 g in total suitable for 9 Kaiser rolls.

As usual you can just double or triple the ingredients to make more rolls in one go.

Info: The potato starch is used for dusting the bakers couch and not used in the dough. If you don’t have some, you could also use all-purpose flour for dusting.

Difficulty

A simple recipe with just a handful of steps.

Keep in mind, that we aren’t going to use a special shaping technique to get the rolls in the “Kaiser shape”, because it is hard to learn and needs a lot of practice. Instead we are going to score the rolls in a way to get the shape of a Kaiser roll.

You could even buy a “Kaiser rolls stamp” to get the dough in shape. We didn’t have one so we went for the scoring.

Baking tools

A bakers couche is needed for the long proofing phase of 3 hours. You can find a good one in our should have baking tools overview.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed one and 6 minutes on speed two
• The dough should be elastic and smooth

2. Bulk Fermentation

• Put the dough in a non-reactive container
• Store sealed in the fridge at 4-6°C (39,2-42,8°F) for 8 to 12 hours

3. Shape

• Unfold your bakers couche and coat it with a good portion of potato starch

• Short guide on how to get the whole dough into rolls:

1. Divide the dough into 9 small dough balls equalling each one to about 91 g
2. On a very lightly floured surface flatten the dough ball a bit
3. Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
4. Flip the dough upside down
5. Cover the dough with your hand forming a claw around it
6. Start rotating little circles with your hand on the dough for about 10 to 15 seconds
7. Again flatten the dough a bit
8. Place it seam-side down on the bakers couche

• Repeat the process for each dough ball
• Here is a short video from us on how this is done:

4. Proof

• You should have already placed your dough balls seam-side down on the bakers couche
• Cover them with the other half of the bakers couche or a second bakers couche / kitchen towel
• Let them proof for 3 hours at 20°C (68°F)

5. Score

• Cover a pizza peel with parchment paper
• Gently place your rolls seam-side down onto it
• With a bread lame make 5 individual cuts from the center to the side in a crescent shape on top of the dough

6. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Spray the rolls with a bit of water
• Put them in the oven, create steam, lower the temperature immediately to 230°C (392°F) and bake for 20 minutes
• Don’t let the steam out during the whole baking time
• After baking take your rolls out immediately

7. Cool

• Let your Kaiser rolls cool for 10 to 15 minutes on some kind of grid

Conclusion

Crust

The crust is nicely firm but not too crunchy.

Crumb

Fluffy and soft. The crust has fine and even pores which provides a great base to cover them with whatever you like without being afraid that your roll may tear apart.

Taste

The taste of these delicious Kaiser rolls immediately brings back childhood memories as they taste like summer and holidays.

Goes good with

Whatever you enjoy on you rolls! Why not try one of your favourite childhood spreads to make the memories even stronger?

Credits

This recipe was inspired by Hüttenhandsemmel.

Gallery

A few months ago, we have already shared a recipe for soft and fluffy milk bread rolls. This time, we will beat our own results with twin milk bread rolls. Why have one roll when you can have two?

It’s a great addition to the traditional breakfast rolls if you are looking for something nice for a Christmas breakfast. Or you can eat them when you are on the run (even without any kind of topping) and kids love them too!

Things to know before you start

Time Schedule

These great twin milk bread rolls are ready after about 20 to 22 hours.

Total ingredients

You will have a dough of about 877 g in total suitable for 8 twin milk bread rolls.

If you want, you can easily double or triple the amount of ingredients to make more milk bread rolls in one go.

Difficulty

A straightforward and simple recipe for some tasty milk bread rolls.

Baking tools

A bakers couche can come in pretty handy during the proofing phase. You can find a good one in our should have baking tools overview.

Steps

1. Mix

• Mix all the above ingredients in a separate bowl to dissolve

• Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 10 minutes on speed level two
• Add the butter after 15 minutes of mixing and mix further for another 5 minutes on speed level two
• The dough should be smooth

2. Bulk Fermentation

• Put the dough in a non-reactive container
• Store sealed in the fridge at 4-6°C (39,2-42,8°F) for 18 hours

3. Shape

• Unfold your bakers couche and coat it with a good portion of flour
• If you don’t have a bakers couche you can use a clean kitchen towel
• Short guide on how to get the whole dough into twin milk bread rolls:

1. Place the dough on a floured surface
2. Gently press it a bit down and try to get it into a rectangular shape
3. Divide it into 16 even pieces of about 54 g per piece
4. Take dough piece, place it between your hands and gently move your palms back and forth for some seconds
5. Place the dough back on the surface
6. Repeat step 4
7. Place that dough next to the first one
8. Press both dough pieces together on the sides to create the “twin look” (either with the short or the long side)
9. Press the dough down lengthwise
10. Place it on the bakers couche and sprinkle some flour on top

• Repeat the process for each dough piece until you get 8 twin milk bread rolls

4. Proof

• You should have already placed your twin dough pieces on the floured bakers couche
• Cover them with the other half of the bakers couche or a second bakers couche / kitchen towel
• Let them proof for 2 hours

5. Score & Coat

• Cover a pizza peel with parchment paper
• Gently place your 8 twin dough pieces onto it
• With a bread lame make one cut lengthwise (about 2 cm deep) on top of the dough
• Whisk one egg and coat the dough with it

6. Bake

• Preheat oven to 230°C (446°F) for ~35 minutes with the upper and lower heat function
• Put the milk bread rolls in the oven
• Lower the temperature immediately to 200°C (392°F) and bake for 25 minutes
• After baking take your milk bread rolls out immediately

7. Cool

• Let your twin milk bread rolls cool for 15 minutes on some kind of grid

Conclusion

Crust

The crust has the usual “shiny” look you know from milk bread rolls. This is due to the egg yolk on top of the rolls.

Crumb

Super fluffy and soft while they don’t tear apart when you butter them.

Taste

You can taste that there is honey in the dough which goes perfectly together with the slight taste of milk.

Goes good with

Anything sweet. Whether you are adding honey, marmalade, cream cheese or just a bit of butter. And as mentioned in our introduction, you can eat them while you are on the run. They will still taste great.

Credits

This recipe was inspired by Doppelte Milchbrötchen.

Gallery