Tuesday, August 28, 2012

Jalapeno Cheddar Burger Buns

I am always looking for new hamburger bun recipes. We used fresh jalapenos and even those who don't like spicy food loved these. Gave a nice flavor to regular burgers.

Jalapeno Cheddar Burger Buns

Adapted to bread maker from http://www.jasonandshawnda.com

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**one for the wash at the end and one for the buns
3 Tbsp sugar
3 1/4 cups flour
1 tsp salt
6 oz sharp cheddar, shredded
3 large jalapenos, seeded and chopped


Beth’s notes:  I put all the ingredients in my bread maker according to my machine’s instructions.

  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 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.
  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 damp towel and let rise in a warm place until doubled in bulk, 1-1 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, I typically get 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 Tbsp water.
  14. 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.
  15. Store leftovers in a zip-top bag at room temperature. They freeze well, too.


No comments:

Post a Comment