3¼ cups all purpose flour (or use bread flour if you have it)
1 tsp salt
1 cup shredded sharp cheddar cheese
2 jalapeños, seeded and finely chopped
Instructions
Combine water and yeast in the bowl of a stand mixer fitted with the dough hook (all these steps could also be done by hand if preferred).
Add the oil, 1 of the eggs, and sugar to the bowl. Mix briefly to combine.
Add the flour, salt, cheese, and peppers all at once and mix on medium speed until the dough forms a ball, about 2 minutes. Add an additional Tbsp of flour if the dough is sticking too much to the sides of the bowl.
Knead dough on medium-low for 5-6 minutes, then transfer to a large, lightly greased bowl. Cover it with a damp kitchen towel and let rise in a warm place until doubled in bulk, 1 - 1½ hours. (I like to turn my oven on for a few seconds then turn it off and place my dough in there - it is a perfectly cozy, draft-free environment for the dough to rise).
Line a baking sheet with parchment paper and divide dough into 8-10 equal pieces. Roll each piece into a ball with lightly floured hands and place about 1" apart on prepared baking sheet.
Cover with a damp towel again and let rise another 30 minutes. Near the end of the rising time, preheat oven to 350 degrees. Whisk the remaining egg with 1 Tbsp water and brush lightly over the buns (you won't need all the egg wash, but definitely do this step for nice browning).
Bake for 20-30 minutes, until golden brown. Let cool 10 minutes before slicing and serving, or let cool completely before transferring to an airtight container for storage.
Notes
These buns keep well for a couple days at room temperature, or can be frozen for longer storage. They also hold up well to a light toasting if you think toasted tastes better!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/04/jalapeno-cheddar-hamburger-buns/