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.
- 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
- 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.