Jalapeno Cheddar Burger Buns - cooking recipe

Ingredients
    1 (3/4 ounce) package active dry yeast (2 1/4 teaspoon)
    1 cup water, lukewarm
    2 tablespoons oil, plus more for greasing bowl (vegetable, canola, or olive)
    2 large eggs
    3 tablespoons sugar
    3 1/4 cups all-purpose flour
    1 teaspoon salt
    3/4 cup sharp cheddar cheese, shredded
    3 large jalapenos, seeded and chopped
Preparation
    Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
    Add the, oil, 1 egg, and sugar to the bowl.
    Add the flour, salt, cheese and jalapeno peppers and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the tablespoon.
    Increase speed to medium and knead the dough for 5 minutes.
    Transfer the dough to a large bowl that has been lightly greased with oil.
    Cover it with a towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
    Line a baking sheet with parchment.
    Turn out the dough onto a lightly floured surface.
    Divide the dough in half and each half into 4-6 pieces (depending on the size of your burgers, typically about 8-9 buns per batch).
    Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
    Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
    Preheat oven to 350.
    Whisk the remaining egg with 1 tablespoon water.
    Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool minutes before slicing and serving.
    Store leftovers in a zip-top bag at room temperature. Freezes well.

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