Texas recipes
Jalapeno cheese buns
5 (1)
135 min
Serves 4 - 8
Mexican
Ingredients
- 2 cup all purpose flour 480 ml all purpose flour
- 1 tsp salt 4.9 ml salt
- 1 tsp sugar 4.9 ml sugar
- 1 tsp active dry yeast 4.9 ml active dry yeast
- 1 egg at room temperature 1 egg at room temperature
- 1/4 cup vegetable oil 60 ml vegetable oil
- 1/2 cup buttermilk (38 degrees C; heated to 110 degrees F) 120 ml buttermilk (38 degrees C; heated to 110 degrees F)
- 2 jalapeno chiles, stems and seeds removed and discarded, finely diced 2 jalapeno chiles, stems and seeds removed and discarded, finely diced
- 3/4 cup shredded cheddar cheese 180 ml shredded cheddar cheese
- 1/2 cup flour extra for kneading the dough 120 ml flour extra for kneading the dough
Method
In a large bowl sift together the 2 cups of flour, salt, sugar, and yeast. In another bowl beat together the egg
and vegetable oil, then add the buttermilk. Slowly stir the liquid into the dry ingredients and mix until well combined.
Let the dough rest for 15 minutes, then add the jalapenos and shredded cheddar and knead for about a minute in the bowl, until roughly combined. Spread 1/2 cup of flour on a clean surface and knead the dough for about five minutes or until it becomes soft, elastic and uniform. Note that the dough should be a little sticky so don;t try to add any more flour.
Place the dough in an oiled bowl, cover with a damp kitchen cloth and let it rise for about 1 hour and a half, or until it is double in volume.
Divide the dough into 8 balls (you can also make 4 bigger rolls), and let them rest covered for 15 minutes more.
Shape the balls into a disc by pressing them with your palm, then place them onto a baking sheet lined with baking paper, leaving a few inches between them. Cover again with a damp kitchen cloth and let them rise for 30 minutes more.
While the rolls are resting, preheat the oven to 400 degrees F (205 degrees C). Bake the rolls for 15 minutes or until lightly browned.
Let the dough rest for 15 minutes, then add the jalapenos and shredded cheddar and knead for about a minute in the bowl, until roughly combined. Spread 1/2 cup of flour on a clean surface and knead the dough for about five minutes or until it becomes soft, elastic and uniform. Note that the dough should be a little sticky so don;t try to add any more flour.
Place the dough in an oiled bowl, cover with a damp kitchen cloth and let it rise for about 1 hour and a half, or until it is double in volume.
Divide the dough into 8 balls (you can also make 4 bigger rolls), and let them rest covered for 15 minutes more.
Shape the balls into a disc by pressing them with your palm, then place them onto a baking sheet lined with baking paper, leaving a few inches between them. Cover again with a damp kitchen cloth and let them rise for 30 minutes more.
While the rolls are resting, preheat the oven to 400 degrees F (205 degrees C). Bake the rolls for 15 minutes or until lightly browned.
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