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1
Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
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2
Add the, oil, 1 egg, and sugar to the bowl.
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3
Add the flour, salt, cheese and jalapeno 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 tablespoon.
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4
Increase speed to medium and knead the dough for 5 minutes.
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5
Transfer the dough to a large bowl that has been lightly greased with oil.
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6
Cover it with a towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
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7
Line a baking sheet with parchment.
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8
Turn out the dough onto a lightly floured surface.
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9
Divide the dough in half and each half into 4-6 pieces (depending on the size of your burgers, typically about 8-9 buns per batch).
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10
Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
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11
Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
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12
Preheat oven to 350.
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13
Whisk the remaining egg with 1 tablespoon water.
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14
Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool minutes before slicing and serving.
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15
Store leftovers in a zip-top bag at room temperature. Freezes well.
