To say I love jalapeños is an understatement! And one of my favourites to enjoy them is jalapeño cheddar bagels for breakfast. But when Handsome Hubby and I recently visited his mom, she served us jalapeño bread from a local bakery. No cheese, just the tangy and irresistible flavour of jalapeño. At that moment I knew my next bread experiment: Jalapeño Sandwich Buns!
The first batch of these Jalapeño Sandwich Buns turned out good, but I chopped the jalapeños a little large and they kept falling out. Then I diced them a little finer and YUM!!
These buns really aren’t spicy – just a hint of jalapeno flavour and a touch of heat. Perfect for breakfast and my avocado toast or tomato sandwiches. And Handsome Hubby loves them for this lunch sandwiches. And they were so good with grilled portobello burgers. So basically we eat them for breakfast, lunch and dinner!
Making Jalapeño Sandwich Buns on a Boat
Making bread on the boat used to be a challenge. Especially getting the dough to rise. Then I discovered the yogurt setting on my Instant Pot and it is so reliable. One hour on low is all it takes.
And as much as I love my yellow Magic Chef oven, it has quirks. One side of the oven is definitely hotter than the other so I always rotate whatever I’m baking to keep things even. And with these buns, I usually rotate them again at the end for a couple of minutes to get them evenly golden brown.
I also do not preheat my oven – the Magic Chef heats quickly and I don’t like to waste propane. Other ovens may need to preheat during the last rise.
Boat Tested and Tasted!
These Jalapeno Sandwich Buns were made on a 37 Tollycraft using an Instant Pot 7-in1 Electric Pressure Cooker – 6 Qt. and a MagicChef propane range. See other boat tested and tasted recipes.
- 1 1/8 cups warm water
- 1 1/8 tsp yeast
- 1 1/2 tsp sugar
- 1 1/2 tbsp olive or vegetable oil
- 1 1/2 tsp kosher salt
- 2 jalapenos, seeds and ribs removed, diced
- 3 cups flour of choice*
In mixing bowl, add warm water. Sprinkle yeast and sugar over water. Let sit for 5 to 10 minutes until foamy. Add oil and salt and stir to combine.
Add diced jalapeños and flour. Use a wooden spoon to combine - mixture should look shaggy.
On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes. If dough is too wet, add flour (about 1 tbsp at a time) or if too dry, add water (about 1/8 cup at a time).
Grease bottom of Instant Pot liner with oil and place dough into liner, turning to coat. Cover Instant Pot with lid and set to yogurt setting on low for 1 hour or until doubled in size.*
Punch down dough and divide into 6 balls. Shape each ball into the size and shape of bun you want. Arrange on parchment paper with space between each. Cover tea towel and let rise for 25 minutes.
Turn oven to 400 degrees - I use a MagicChef oven which does not require much pre-heating time
Brush top of buns with olive oil.
Bake for 8 minutes, rotate pan and bake for another 8 minutes or until golden brown. Remove from oven and let cool on wire rack.
* If you are using instant yeast, add 2 1/4 tsp water and no need to wait for the yeast to proof.
* All purpose flour works well - I'm currently using a mixture of unbleached all purpose and bread flour.
* If you do not have an Instant Pot with the yogurt setting, grease a large bowl (or the mixing bowl) and cover with dish towel and let rise for 1 hour. I find it difficult to find a good spot on the boat for bread to rise, especially in winter, so the Instant Pot provides a consistent temperature for dough.
These Jalapeño Sandwich Buns were made on a 37 Tollycraft using an Instant Pot 7-in1 Electric Pressure Cooker – 6 Qt. and a MagicChef propane range. See other boat tested and tasted recipes.
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Stay safe and happy cruising!