I realize that October isn't exactly prime outdoor grilling season for most people, Colorado included. However, we still grill...or perhaps I should say that my husband still grills. That's what coats and grill lights are for, right? Just because it's getting darker and colder doesn't mean that our craving and love for hamburgers and steaks goes dormant. To spice things up a bit, I wanted to try a variation on my favorite homemade hamburger bun. I added some jalapeno and sharp cheddar cheese and devoured them with a juicy cheeseburger. Oh my. They are fantastic. We use hamburger buns for more than just burgers, too, so I'm looking forward to having these with sloppy joes and chicken sandwiches.
I only used one large seeded jalapeno in this recipe, and it looked like way too much for the batch. However, once I plopped 1/3 of a pound of meat on the buns, I realized that there wasn't enough jalapeno. You could barely taste the kick. So realize that while it seems like a lot, you won't be eating the bun plain. If you really like spicy food, you could add three jalapenos. I won't tell.
Cheddar Jalapeno Hamburger Buns Recipe
Makes 8 buns
Print this recipe
3 tablespoons warm milk
1 cup warm water
2 teaspoons yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon butter, softened
1 cup sharp cheddar cheese, grated
2 jalapenos, seeded and diced
In a mixing bowl, combine your warm milk, warm water, yeast, and sugar. Let sit for about 5 minutes or until your yeast is bubbly. Add the egg and mix with the paddle attachment on low until the egg has broken. Add the flours and salt and mix. Once the flours are mixed in, add the butter, jalapenos, and cheese and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading. Transfer the dough to a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size. If you're using a bread machine to make these, add all the ingredients into the pan according to the manufacturer's instructions, and start the dough cycle.
Once the dough has risen, divide it into 8 equal pieces, and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a silicone baking mat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled. After the buns have finished proofing, you could brush these with an egg wash (1 egg mixed with 1 tablespoon water).
Preheat your oven to 400 degrees and bake for about 15 minutes or until the tops are golden brown.
Transfer to a rack to cool completely.
Source: Adapted from Annie's Eats, who adapted it from Smitten Kitchen
I only used one large seeded jalapeno in this recipe, and it looked like way too much for the batch. However, once I plopped 1/3 of a pound of meat on the buns, I realized that there wasn't enough jalapeno. You could barely taste the kick. So realize that while it seems like a lot, you won't be eating the bun plain. If you really like spicy food, you could add three jalapenos. I won't tell.
Cheddar Jalapeno Hamburger Buns Recipe
Makes 8 buns
Print this recipe
3 tablespoons warm milk
1 cup warm water
2 teaspoons yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon butter, softened
1 cup sharp cheddar cheese, grated
2 jalapenos, seeded and diced
In a mixing bowl, combine your warm milk, warm water, yeast, and sugar. Let sit for about 5 minutes or until your yeast is bubbly. Add the egg and mix with the paddle attachment on low until the egg has broken. Add the flours and salt and mix. Once the flours are mixed in, add the butter, jalapenos, and cheese and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading. Transfer the dough to a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size. If you're using a bread machine to make these, add all the ingredients into the pan according to the manufacturer's instructions, and start the dough cycle.
Once the dough has risen, divide it into 8 equal pieces, and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a silicone baking mat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled. After the buns have finished proofing, you could brush these with an egg wash (1 egg mixed with 1 tablespoon water).
Preheat your oven to 400 degrees and bake for about 15 minutes or until the tops are golden brown.
Transfer to a rack to cool completely.
Source: Adapted from Annie's Eats, who adapted it from Smitten Kitchen
