These jalapeno cheese buns are made using beer. They come together quickly and go great with pulled-pork BBQ. Give it a try! #TexasHomesteader
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.
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.
Once the sides of the bowl are cleaned and the dough looks smooth, add in the shredded cheese & mix just until combined.
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.
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.
Preheat the oven to 350 degrees Fahrenheit.
Bake the hamburger buns for 15-20 minutes, or until browned. Allow them to cool fully on a baking rack before slicing.