Everything Bagel Jalapeno Cheese Buns
Ingredients:
- 1 package active dry yeast
- 1/2 cup warm milk
- 1 tablespoon sugar
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 egg
- 1 cup shredded Asiago cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped, pickled jalapeños
- 1-2 tablespoons everything bagel seasoning (I used Trader Joe's seasoning)
- 1 egg, beaten for egg wash
Instructions:
- Combine the yeast, warm milk and sugar in a small dish, mixing with a fork, and let sit for 5 minutes until foamy to activate the yeast.
- Transfer to a stand mixer and add the flour, salt, olive oil and egg. Mix with the dough hook until the dough comes together. Don't worry if it's dry at this point as the jalapeños will add moisture.
- Add 1/2 cup Asiago, 1/2 cup Cheddar (reserve the rest of other cheese) and the jalapeños and use the dough hook to mix on medium speed for 5 minutes until you have a smooth dough. It's ok if it's a little sticky, but it should come away from the sides of the bowl.
- Brush another large bowl with olive oil and transfer the dough to the bowl. Cover lightly with plastic wrap or a kitchen towel and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- When ready, divide the dough into 6 equal portions and roll into a ball using the palm of your hand and pressing the dough into the countertop. Sprinkle a combination of the remaining Asiago and Cheddar cheese in 6 places on a parchment-lined baking sheet and place the dough on top of each - this will give you crispy cheese on the bottom of the buns. Cover lightly with plastic wrap or a towel and let rise another 20 minutes.
- Meanwhile, heat the oven to 400 degrees F.
- Brush the tops of the buns with the egg wash and sprinkle generously with the remaining cheese and some everything bagel seasoning.
- Bake at 400 degrees F. for 15 minutes or until the cheese is melted, and the bottoms of the rolls are not doughy.