Jalapeno Cheddar Burger Buns Recipes

JALAPENO CHEDDAR BURGER BUNS

Jalapeno Cheddar Burger Buns image

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.

Provided by gailanng

Categories Yeast Breads

Time 2h30m

Yield 8 buns

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 303.9, Fat 8.8, SaturatedFat 3.2, Cholesterol 57.6, Sodium 377.7, Carbohydrate 45.1, Fiber 2.2, Sugar 5.2, Protein 10.6

JALAPENO BURGER BUNS

Jalapeno Burger Buns image

This recipe started out as Kelly Canfield's Jalapeno Bread and through evolution a couple of trys, with a few changed ingredients ended up as burger buns. If you love a good burger with a bun that compliments it try these. If you like smaller burgers just make more buns out of this same recipe,

Provided by Bergy

Categories Yeast Breads

Time 2h25m

Yield 14 Buns

Number Of Ingredients 7

Ingredients

3 loaves frozen bread (3 lb) or 3 lbs fresh bread dough
2 tablespoons dry onion flakes
4 cloves garlic, smashed
5 fresh jalapeno peppers, finely chopped or 1 (3 1/2 ounce) jar jalapenos, chopped
1 (2 ounce) jar pimientos, chopped
20 black olives, pitted and minced
1 1/2 cups cheddar cheese, grated

Steps:

Allow the frozen dough to rise overnight in the fridge (if using fresh let it rise to double it's size).
Knead in your mixer for 5 minutes (by hand 10 minutes).
Add all the ingredients to the dough and knead for a further 10 minutes.
Cut into 14 equal pieces (more if you want smaller buns).
The dough is a bit moist from all the ingredients in it so you may want to use a little flour on your hands to form the buns- do not use too much flour or the buns will not rise as easily Place buns on a baking sheet that has been sprayed with veggie oil.
For best results bake the buns on a baking stone, covered with a piece of parchment and lightly sprayed with veggie oil Cover and place in a warm spot until the buns have doubled in size (I place them in the oven with the oven light on this gives a lovely warm, even heated, no breeze place where they can rise undisturbed).
This step may take 1-2 hours dependinbg on your dough.
Bake in 350F oven for apprx 20-25 minutes.
Place on a rack to cool.
They freeze well.

Nutrition Facts : Calories 290.2, Fat 7.5, SaturatedFat 3.3, Cholesterol 12.7, Sodium 714.6, Carbohydrate 45.3, Fiber 2.6, Sugar 4.3, Protein 9.8

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