Jalapeño Buns
Prep time
Cook time
Total time
Author: Michelle
Serves: 8
Ingredients
- ¼ cup sugar
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 2½ teaspoons dry active yeast
- 1 cup warm milk (warmed to 100º F)
- 2 eggs
- 4 tablespoons unsalted butter, softened
- 3½ cups unbleached all-purpose flour
- Jalapeño, sliced
Instructions
- Mix sugar, salt, onion powder and yeast in a medium bowl.
- Slowly add the milk and whisk until the yeast has dissolved (10 - 15 seconds).
- Add one egg, butter and half of the flour to the mixture.
- Mix until there are no lumps.
- Add in the remaining flour a half of a cup at a time until the dough has formed and ready to knead. Note - you may not use the full 3½ cups.
- Knead the dough on a lightly floured surface for 3 minutes.
- Place the dough into a bowl that has been lightly coated with cooking spray.
- Cover with plastic wrap and place in a warm spot to rise for 1½ hours (until doubled).
- Punch down the dough, reshape and then re-cover with plastic wrap.
- Set in a warm spot for an hour to double in size.
- Preheat the oven to 425ºF.
- Cut the dough into 8 pieces and shape into long buns.
- Beat the last egg with 2 tablespoons of water and lightly brush the top of the dough with the egg wash.
- Place the sliced jalapeños on top of the dough.
- Allow to rise for 15 minutes then bake on a 425ºF on a parchment lined baking sheet for 12 - 15 minutes until the tops are golden brown.
To make the slaw: Combine 2 cups of thinly sliced cabbage, 1 cup thinly sliced red onion, ¼ cup chopped cilantro, the juice of one lime, 2 tablespoons canola oil, 1 tablespoon red wine vinegar, 1 tablespoon honey, 1 teaspoon salt, ¼ teaspoon salt and a pinch of cayenne pepper. Refrigerate for at least 30 minutes before serving.Serve the grilled smoked sausage on a jalapeño bun with a hearty helping of slaw!
Notes
Buns recipe adapted from My Kitchen Addiction
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/jalapeno-cheddar-sausage-slaw-dogs/