Jalapeno Cheese Buns Recipes

JUMBO JALAPENO CHEDDAR ROLLS

Steps:

• In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

JALAPENO CHEDDAR CHEESE BAGELS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the salt, cornmeal and 2 cups of the all purpose flour. Mix to combine. Add another cup of flour and mix in well. Begin adding the last cup of flour in small increments, mixing well between additions and adding flour only until the dough wraps around the kneading hook and cleans the bowl. *You may not need all of the last cup OR you may need a bit more that the last cup. Use as much flour as you need to get a moist, smooth dough that cleans the bowl.
• Remove the dough to a lightly floured work surface. Knead in the jalapeno pepper and 1/3 cup of cheddar cheese. *Take your time doing this. A lot will fall out as you knead. Just scoop it up and place on top and keep kneading. Knead until the cheese and jalapeno are evenly distributed in the dough.
• Place dough into a greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes - 1 hour.
• Prepare a large baking sheet with a sheet of parchment paper and sprinkle the parchment with a bit of cornmeal. Set aside.
• Remove dough to a lightly floured work surface and gently deflate. Divide dough into 8 equal-sized pieces. *I like to weigh the whole dough ball first, then divide by 8 to get the weight I need for each piece. In my case, that was about 119g per piece. I weigh each piece out so they are all the exact same size.
• Form the 8 dough pieces into balls, then using your fingers, poke a hole in the middle and stretch the hole gently, into a bagel shape. Place shaped bagels on the prepared baking sheet.
• Cover the bagels with a clean tea towel and let rise for 30 minutes.
• Meanwhile, bring a large pot of water to a boil and preheat oven to 400F (not convection bake).
• When bagels are ready, add baking soda to boiling water. Gently re-stretch the hole in the bagels, to make sure the bagel hole doesn't close in when boiled. Add 2 or 3 bagels to the boiling water and boil 1 minute per side (2 minutes total), then remove to the same baking sheet. Repeat with remaining bagels until all have been boiled. Brush top of bagels with eggs wash, then sprinkle with shredded cheddar cheese.
• Bake in preheated 400F oven for about 22-23 minutes. Check at 20 minutes and cover top loosely with a sheet of aluminum foil for the last few minutes of baking, if they are at risk of over-browning. Remove from oven and transfer the bagels to a cooling rack to cool completely.
• Bagels will keep well a couple of days at room temperature or a few days more if kept in the fridge. They also freeze beautifully.

JALAPENO-CHEDDAR ROLLS

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
• Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
• In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
• Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
• Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
• Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
• On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
• Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
• Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
• Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
• Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.

HONEY BUTTER JALAPEñO CHEDDAR ROLLS

Steps:

• 1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the cheese and jalapeños. Mix with a fork to combine. 2. Pour in the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.3. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.4. Preheat the oven to 350° F. Grease a 9x9 inch square baking dish.5. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange, seam side down, in the prepared baking dish.6. Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternatively, you can let the rolls sit in the fridge overnight.7. Bake the rolls for 20-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with a sprinkle of flaky sea salt.

JALAPENO CHEDDAR BURGER BUNS

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.

CHEESE AND BACON JALAPENO RELLENOS

Steps:

• Heat oven to 375 degrees F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled-sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.