Recipe: Jalapeno – Cheese Beer Buns for BBQ

by Texas Homesteader ~
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I recently wrote about making some pretty darn tasty shredded pork BBQ from my talented RancherMan’s successful ‘bringing home the bacon’, as it were…

The BBQ was delicious but I decided this time I’d like to bake my own homemade buns as well.

I make jalapeno-cheese beer bread often and thought jalapeno-cheese flavored beer buns might be a fun twist for this meal.

The verdict is in: They were awesome!

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I’ll show my procedure for making these jalapeno cheese buns here, and then share the recipe below.

I pulled out the ingredients & pre-measured everything and had it ready to assemble easily.

Assembling The Dough

I heated 1/4 cup of water just until barely warm to proof the yeast. Two teaspoons of yeast were sprinkled over the warm water and I let it stand for about 10 minutes. This lets you know your yeast is still active & you’re good to go.

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Then I pulled out my *KitchenAid stand mixer and attached the dough hook. The proofed yeast mixture was poured into the bowl of my mixer.

Two tablespoons of local honey were added along with 1 1/2 cup of RancherMan’s home-brew beer, 1/4 cup olive oil, two chopped and seeded jalapenos and about 1 cup of shredded Colby / Monterrey Jack blend cheese. The KitchenAid was turned on & the mixture was thoroughly mixed. 

Then I added about 4 1/2 cups of flour and 1/2 tsp salt and mixed it all at slow speed until it was fully incorporated.

Kneading With the KitchenAid Mixer

After the dough was all mixed in I increased the speed to medium and allowed my mixer to “knead” the dough for about 6 minutes.

If after the first minute or two the dough looks too wet you can add more flour a tablespoon at a time. But a little light is better than a little heavy on the flour.

Too much flour makes your bread heavy and dry. I much prefer to deal with a light stickiness to my dough than a heavy, dry bread.

After mixing I placed the dough ball into a lightly oiled bowl, covered the dough with plastic wrap sprayed with oil. The dough was placed in a warm location for the dough to rise to about double. This takes about an hour.

After about an hour the dough doubled in size. So I punch it down & placed it on a floured surface.

I divided the dough ball in half and cut each half into six equal(ish) sections. Each section will become a bun so this recipe makes a dozen buns.

That means there’s enough to go into the freezer for future meals. Y’all already know I love that!

I pressed each section into a 1/2″ thick disk to form the buns and placed them on an oiled baking sheet. (I finally got this * MISTO sprayer for greasing baking sheets and pans, and I love it!)  Once again the dough was covered with the oiled plastic wrap and I let the dough rise for about 45 minutes.

Baking The Jalapeno Buns

Then the oven was preheated to 350 degrees and I baked the buns until they were golden brown (about 15-20 minutes). When they came out of the oven they were placed on a wire rack to cool.

Then when they were cool enough to handle we sliced them in half and liberally spooned our homemade BBQ pulled pork into them, added Homemade BBQ sauce and sliced fresh (and SPICY) jalapenos. What a hearty homemade meal!

Why not make your own homemade jalapeno cheese buns for your next BBQ? As promised, here’s the recipe:

www.TexasHomesteader.com

Jalapeno/Beer Hamburger Buns

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These jalapeno cheese buns are made using beer. They come together quickly and go great with pulled-pork BBQ. Give it a try! #TexasHomesteader

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rise & resting time 1 hour hr 45 minutes mins

Servings: 12 buns

Course: bread

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• 2 teaspoon instant dry yeast
• 1/4 cup warm water
• 2 Tablespoons honey
• 1/4 cup olive oil
• 1 bottle of your favorite beer, room temp and flat (or 1.5 cups home brew)
• 2 Fresh jalapeno peppers, seeded & minced
• 4 1/2 cups All-purpose flour
• 1/2 teaspoon salt
• 1 cup Shredded Cheese (I like colby/monterrey jack blend)

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Method

 

1. Sprinkle the yeast over the warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast proof for about 10 minutes and then add in the minced jalapenos, honey, oil and beer.
2. Add the flour & salt gradually while mixing on low speed. Once the flour is incorporated, increase the speed to medium and knead the dough for about 5 minutes. If the dough is too sticky you may need to add more flour, but only a tablespoon at a time or your bread will turn out too dry. The finished dough should be lightly sticky.
3. Once the sides of the bowl are cleaned and the dough looks smooth, add in the shredded cheese & mix just until combined.
4. Place the dough ball into a lightly oiled mixing bowl and turn to coat. Cover with plastic wrap and place in a warm area to rise.
5. Allow dough to rise about an hour, or until doubled in size. Then punch down, lightly knead & turn it out onto a flour-dusted surface. Divide dough in half & create 6 equal-sized dough balls from each half. Place them on an oiled baking sheet & press each one down until it's about 1/2" thick. Cover with oiled plastic wrap & let the dough rise again for about 45 minutes.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Bake the hamburger buns for 15-20 minutes, or until browned. Allow them to cool fully on a baking rack before slicing.

Tried this recipe?

Let us know how it was!

There ya go – a real Texas treat.  Enjoy!

~TxH~

Other Favorite Breads

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• Bread Machine Recipe: Honey Oatmeal Bread
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• Basic Beer Bread
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• Pesto Beer Bread
• Homemade Country-Style Buttermilk Biscuits
• Mix-n-Bake Cheddar Biscuits
• Leftover Biscuit Dough Cinnamon Rolls!
• Snappy Jalapeno/Cheese Biscuits
• Jalapeno Cornbread
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