Upgrade To A Jalapeno Bun Recipe

Jalapeño Bun (makes 8 buns)

1. 1

   Activate yeast and mix wet ingredients

   In a small bowl, whisk the warm milk and sugar until combined. Sprinkle the instant yeast over the milk, stir gently, and let sit 5–7 minutes until foamy. In a separate bowl, whisk the egg and melted (or softened) butter together, then stir into the milk-yeast mixture.

2. 2

   Combine dry ingredients

   In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt. Mix briefly to distribute the salt.

3. 3

   Form dough

   With the mixer on low, pour the wet mixture into the flour mixture. Mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for about 10–12 minutes.

4. 4

   Fold in jalapeños and cheese

   Reduce mixer to low and add the diced jalapeños and shredded cheddar. Knead 1–2 more minutes until the inclusions are evenly distributed. If dough becomes too sticky, add up to 2 tablespoons (max) more flour—work sparingly so buns remain tender.

5. 5

   First rise

   Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes (time will vary with room temperature).

6. 6

   Portion and shape

   Punch down the risen dough gently to deflate. Turn it out onto a lightly floured surface and divide into 8 equal pieces (about 90–110 g / 3.2–3.9 oz each). Shape each piece into a smooth round bun by stretching the top surface and tucking edges underneath. Place buns on a parchment-lined baking sheet or in a lightly greased 9x13 inch pan, spaced 1–2 inches apart.

7. 7

   Second rise

   Cover the shaped buns loosely with lightly greased plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

8. 8

   Preheat and egg wash substitute

   Preheat the oven to 375°F (190°C). When buns are nearly ready, brush each bun lightly with 1–2 teaspoons of buttermilk (this gives color and tang similar to egg wash). Sprinkle the tops with a pinch of coarse sea salt or flaky salt if using.

9. 9

   Bake

   Bake the buns in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).

10. 10

    Cool

    Remove buns from oven and transfer to a wire rack. Let cool at least 15 minutes before using to assemble burgers or sandwiches so the crumb sets and the cheese inside is not too loose.

11. 11

    Storage and reheating

    Store cooled buns in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat from frozen, thaw at room temperature and warm in a 325°F (160°C) oven for 8–10 minutes.