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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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, Ingredients:
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 1/2 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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