- 1 tsp instant yeast
- 1 cup lukewarm water
- 2 Tbsp oil, plus more for greasing bowl
- 2 large eggs
- 3 Tbsp sugar
- 3 1/4 cups flour
- 1 tsp salt
- 6 oz sharp cheddar, shredded
- 3 large jalapenos, seeded and chopped
Combine water with oil, 1 egg, and sugar. Add the flour, yeast, salt, cheese, and peppers and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the Tbsp.
Increase speed to medium and knead the dough for 5 minutes. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
Line a baking sheet with parchment. Turn out the dough onto a lightly floured surface. Divide it in half and each half into 4-6 pieces. Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart. Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
Preheat oven to 350. Whisk the remaining egg with 1 Tbsp water. Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool 10 minutes before slicing and serving.