Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

Kick up your burgers, shredded pork or beef. Make smaller for slider buns or shape into hot dog buns. An original from Confections of a Foodie Bride's blog.

Ingredients Nutrition

Directions

  1. Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
  2. Add the, oil, 1 egg, and sugar to the bowl.
  3. 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.
  4. Increase speed to medium and knead the dough for 5 minutes.
  5. Transfer the dough to a large bowl that has been lightly greased with oil.
  6. Cover it with a towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  7. Line a baking sheet with parchment.
  8. Turn out the dough onto a lightly floured surface.
  9. 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).
  10. Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
  11. Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
  12. Preheat oven to 350.
  13. Whisk the remaining egg with 1 tablespoon water.
  14. Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool minutes before slicing and serving.
  15. Store leftovers in a zip-top bag at room temperature. Freezes well.