Satiny, golden on the outside, firm but soft and moist on the inside.  Buns to transform your burgers or breakfast sammies.


(Looks good, doesn't it?) 

(It so was.) 

(The bun made the burger.) 

(And I ate the whole damn thing!) 

(Well look at it, who wouldn't?!)

Don't you just love tried and true recipes? 

Since I found this recipe, a couple of years ago, on The Brewer & The Baker food blog, I've made these buns at least half a dozen times.  They always turn out just as they should.  The Brewer & The Baker pretty much promised that would happen.

They're not as soft and airy as your more run-of-the-mill burger buns, but instead offer up bolder textures - the outside is smooth, golden and almost crusty, while the inside is hefty enough to stay the course for a piled-high burger, buxom breakfast sandwich or heap of BBQ brisket. 

A little mountain of grated sharp cheddar disappears into the dough, throwing the most amazing, cheesy aroma into the airwaves when the buns are baking and leaving behind that distinct cheddar flavour.  And that mound of, now seedless, fresh sliced jalapenos, riddle themselves throughout the dough, so that when you munch into a perfectly baked bun, you get bites that are more of a soft, warm zing than a hello-honey-I'm-home, hot zap. 

So next time you're in the mood for a burger that begs to be rather outspoken, or a bit of a brazen Tex-Mex club sandwich or mayhaps just want to amp up your Chili Dogs......well, have I got the buns for you!!

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Thanks oodles The Brewer & The Baker
for these-are-great-buns recipe!

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1 package (2 1/4 teaspoons) traditional yeast
1 cup lukewarm water
2 tablespoons oil (vegetable, canola or olive) plus more for greasing bowl
2 large eggs
3 tablespoons sugar
3 - 3 1/4 cups flour
1 teaspoon salt
A generous 1 1/2 cups sharp cheddar, grated
3 medium jalapenos, seeded, quartered lengthwise and thinly sliced

Add warm water and 1 tablespoon of the sugar to the bowl of your mixer and sprinkle the yeast over top.  Let sit 10 minutes, until frothy.

Add the oil, 1 beaten egg and the other 2 tablespoons sugar to the bowl.  Add 3 cups flour, salt, cheese and jalapenos and mix on medium-low speed with the dough hook until the dough holds together, about 2 minutes.  The dough should clean the sides of the bowl.  If not, add additional flour, by the tablespoon.

Increase speed to medium and knead the dough for 5 minutes.  Transfer dough to a large bowl that has been lightly greased with oil.  Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1 - 1 1/2 hours.

Line baking sheet with parchment.  Turn dough onto lightly floured surface.  Divide the dough in half and each half into 4-5 pieces (depending on the size of your burgers, I typically get 8-9 buns per batch).  Roll into rounds and flatten, flatten, with the palm of your hand onto the baking sheet; placing buns about 1-inch apart.  Cover with a damp towel and let them rise for 30-45 minutes.

Preheat oven to 350F degrees. Whisk the remaining egg with 1-2 tablespoons water.  Brush the buns with the egg wash and bake for 20-30 minutes, until golden brown.  Let cool 10 minutes before slicing and serving.  (I usually cut, butter and lightly grill the two halves of my buns before I burger them. Yup I do, I just do)

Store leftovers in a zip-top bag at room temperature.  These freeze well, too.