Spicy Hamburger Buns

As I promised yesterday here are the spicy buns I used for my buffalo chicken sandwiches.  I have never really made bread before, so the process is pretty new to me.  The closest I've come is Stuffed Focaccia, and although it was bread, the way I made it was more like a sandwich.  Anytime I use buns normally, I use whole wheat, but thought this would be a good alternative, and would add a little extra flavor.  I will say, eating anything on a freshly baked bun is the best! 

Put 1/2 cup of water into a bowl, and with a stand mixer or beaters stir in the sugar.  Sprinkle one package of yeast over the top and let rest for around 10 minutes.

It will look like above after a few minutes.  Then you can continue with the next steps.

Here's where the "spicy" comes in.  You'll need two chipotles, chopped up and around 2-3 tablespoons of the sauce the chipotles are in.  I didn't even use half of this can, but saved what was left for another day!

Canned chipotles, they have quite a strong smell!

Chop them up into small pieces.

Add two tablespoons melted butter, egg, chopped chipotles, adobo sauce and remaining 1/4 cup of water. 

Then add three cups of flour and salt and mix on low.

Knead for 5-7 minutes, until dough comes together and forms a soft, smooth ball. 

Cover the dough, and let rise for 1-2 hours, or until doubled.  Mine took just around an hour an a half.

Turn the dough onto a floured surface and divide it into eight equal pieces.  Shape each piece into a round ball and flatten a little with your palm.  Place buns on a parchment-lined baking sheet, cover and let rise for another hour.

Preheat the oven to 375 degrees F.  Brush the buns with 1/2 tablespoons of melted butter and sprinkle with sesame seeds. Bake for 15-18 minutes until golden.  Remove from the oven and brush with any remaining butter.  Let buns cool before slicing.

These tasted so fresh, and the chipotles did add some spice, although not overpowering.  These were perfect with the buffalo chicken, and we also tried these on hamburgers and they tasted great then too.  I will say you have to freeze them to keep them good for more than a few days, but other than that I really enjoyed this recipe.  It takes some patience and some love, but it was worth it.  They're soft and the extra flavor is tasty!

Spicy Hamburger Buns

Adapted from King Arthur Flour

Serving Size 8 buns

3/4 cup very warm water, divided

1 package yeast

2 tablespoons sugar

4 tablespoons melted butter, divided

1 large egg

2 chipotles, chopped +2-3 tablespoons adobo sauce (from the can)

3-4 cups flour

1 1 /4 teaspoon salt

sesame seeds

Put 1/2 cup water into the bowl and stir in sugar with your standing mixer or beaters.

Sprinkle 1 package of yeast over the top and let rest for 10 minutes.

Add 2 tablespoons of melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup of water.

Add 3 cups of flour and salt and mix on low.

Knead for 5-7 minutes until dough comes together in a smooth ball.

Cover the dough and let rest for 1 to 2 hours, or until doubled.

Turn the dough onto a floured surface and divide it into 8 equal pieces.

Shape each piece into a round ball and flatten with your palm.

Place buns on a parchment lined baking sheet, cover, and let rise for an hour.

Preheat oven to 375 degrees F.

Brush the buns with 1/2 tablespoon of melted butter and sprinkle with sesame seeds.

Bake for 15-18 minutes, until golden.

Remove from the oven, and brush with remaining butter.

Let buns cool before slicing.