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Jalapeno Burger Buns

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“This recipe started out as Kelly Canfield's Jalapeno Bread and through evolution a couple of trys, with a few changed ingredients ended up as burger buns. If you love a good burger with a bun that compliments it try these. If you like smaller burgers just make more buns out of this same recipe,”
READY IN:
2hrs 25mins
YIELD:
14 Buns
UNITS:
US

Ingredients Nutrition

  • 3 loaves frozen bread (3 lb) or 3 lbs fresh bread dough
  • 2 tablespoons dry onion flakes
  • 4 cloves garlic, smashed
  • 5 fresh jalapeno peppers, finely chopped or 1 (3 1/2 ounce) jar jalapenos, chopped
  • 1 (2 ounce) jar pimientos, chopped
  • 20 black olives, pitted and minced
  • 1 12 cups cheddar cheese, grated

Directions

  1. Allow the frozen dough to rise overnight in the fridge (if using fresh let it rise to double it's size).
  2. Knead in your mixer for 5 minutes (by hand 10 minutes).
  3. Add all the ingredients to the dough and knead for a further 10 minutes.
  4. Cut into 14 equal pieces (more if you want smaller buns).
  5. The dough is a bit moist from all the ingredients in it so you may want to use a little flour on your hands to form the buns- do not use too much flour or the buns will not rise as easily Place buns on a baking sheet that has been sprayed with veggie oil.
  6. For best results bake the buns on a baking stone, covered with a piece of parchment and lightly sprayed with veggie oil Cover and place in a warm spot until the buns have doubled in size (I place them in the oven with the oven light on this gives a lovely warm, even heated, no breeze place where they can rise undisturbed).
  7. This step may take 1-2 hours dependinbg on your dough.
  8. Bake in 350F oven for apprx 20-25 minutes.
  9. Place on a rack to cool.
  10. They freeze well.

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