Dallas Departure, Sarah Bird . . . and CHEESY JALAPENO HAMBURGER BUNS

I’ve just come home after a month in Texas (more about that in my next posts). 

Nicole gave me a book by a gal from Austin to help while away yesterday’s long travel day.

I just have to share a couple of things from the book.   

The main character struck a chord with me when she commented,  Luckily, years of membership in high-minded book clubs have stupefied the ladies into believing that boring means good.

 Sarah's book won't be on the agenda in that type of book club.

I also enjoyed this remark by another character:  Friends.  Our friends exasperate us.  They annoy us.  They compete with us.  They gossip about us.  We gossip about them.  But we wouldn’t be who we are without them.

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Now, here’s a super Texas-style recipe Nicole discovered on someone’s blog. 

CHEESE JALAPENO HAMBURGER BUNS  (or sandwich buns)

6 oz cubed cheddar

1 jalapeno:  remove seeds and mince

1 cup lukewarm water

1 tbsp sugar

1 pkg yeast (or 2 ¼ tsp)

1 egg

¾ tsp salt

2 tbsp olive oil

about 3 cups flour (I used 2 and two-thirds cups:  dough should be a bit sticky.  If you put in too much flour, the buns will be too heavy.)

·        Cube cheese and mince jalapeno.  Set aside.

·        Set oven to 350 and preheat for just one minute.  Turn off oven.  Now it’s a warm place to let your bread rise.

·        Dissolve sugar in lukewarm water.  Sprinkle on yeast and let sit for 5 minutes.

·        Beat egg with salt and oil in large bowl.  Add cheese and jalapeno.

·        Add softened yeast and water.

·        Stir in 2 cups flour.

·        Turn onto floured surface and knead, adding in just enough flour to make a dough that is only just a bit sticky.

·        Place dough in a large, greased bowl.

·        Cover with a tea towel and let rise for an hour to an hour and a half until the dough has doubled.

·        Grease a 9x9 baking pan or a 13x9.  (I used a 13x9 and the buns spread out which is fine if you want very round buns.  If you want higher buns, use the smaller pan.)

·        Gently deflate risen dough and shape into 6 to 8 buns.  (I made 6.)

·        Cover and let rise 30 minutes.

·        Preheat oven to 350.

·        Brush buns with an egg wash, if you want – beat an egg with 2 tbsp cold water.  (I didn’t bother with an egg wash.)

·        Bake 25 to 30 minutes.  (Mine were done in 25)