I've experimented with different kinds of buns and flavors and when I saw this one over at Confessions of a Foodie Bride, I just knew I had to try them.
WOW! These are so good and so easy to throw together.
I made hamburger slider buns and hotdog buns out of this recipe. After you divide the dough in half, use half for the small buns and the other half shape into the hotdog buns.
Jalapeno Cheddar Buns
Yields: 8-12 hamburger buns
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 Tbsp oil (vegetable, canola, or olive) plus more for greasing bowl
2 large eggs
3 Tbsp sugar
3 1/4 cups flour
1 tsp salt
6 oz sharp cheddar, shredded
3 large jalapenos, seeded and chopped
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 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 Tbsp.
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 damp towel and let rise in a warm place until doubled in bulk, 1-1 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, I typically get 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 Tbsp water.
Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown.
Let cool 10 minutes before slicing and serving.
Store leftovers in a zip-top bag at room temperature. They freeze well, too.
Here are the turkey sliders
and the hotdog buns I used for the bratwurst