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Jalapeno cheese buns

Servings 8 buns
Author Lisa Fain

Ingredients

  • 2 cups all-purpose or bread flour, plus 1/2 cup for kneading
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 packet active-dry yeast
  • 1/2 cup buttermilk, heated until warm
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 2 jalapenos, seeded and diced
  • 3/4 cup shredded longhorn cheddar

Instructions

  1. Mix together the 2 cups of flour, salt, sugar, and yeast. Beat the egg with the oil and then add the warm buttermilk. Stir the liquid into the dry ingredients and mix well.


  2. Let dough rest for 15 minutes and then add the jalapenos and shredded cheddar. Spread a 1/2 cup of flour on a clean surface and knead dough for five minutes or until it comes together. Note that the dough will be a little sticky.


  3. Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.


  4. Depending on how large you want your rolls to be, divide the dough into 8balls and let them rest, covered for 15 minutes.


  5. To shape the rolls, take each ball and then flatten it so it looks like a disc.


  6. Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.


  7. Meanwhile, preheat the oven to 400° F. Bake the rolls for 15 minutes or until lightly browned. Buns will last covered for 1 day and can be frozen, too.