Home · Recipes · Desserts & Baking · Breads & Rolls Jalapeno Cheddar Hot Dog Buns Author: Maryanne CabreraPublished: Jul 22, 2014Updated: Oct 16, 2023 View Recipe8 ReviewsThis post may contain affiliate links. Read our disclosure policy. These Jalapeno Cheddar Hot Dog Buns are made using soft, pillow-like bread, ooey-gooey cheese, a jalapeño kick and a juicy all beef hot dog. Cheesy Hot Dog Bread Buns Inspired by my favorite green onion-hot dog buns from the Asian bakeries, I set out to make a fluffy and soft bread. This bread recipe is super easy and fast to make. Unlike most breads that require multiple rising and resting times, this one takes a 30 minute time out and that’s it. Make the dough, let it rest, and then roll up the hot dogs. Simple, easy, quick. Once dough is ready, divide it into 6 equal parts. Keep dough covered with plastic wrap to prevent it from drying out while you assembly the hot dogs buns one a time. Roll dough out to about 12-inches in length. Place 3-4 jalapeño slices on dough and sprinkle cheddar cheese on top. Place hot dog at the bottom end of the dough and roll up. Pinch the end seams closed. Arrange hot dog buns on a parchment lined baking sheet. Place 3 jalapeño slices on top of bun and sprinkle with cheese. You will add additional jalapeño slices once the bread has expanded in the oven, providing more surface area. Bake for 15 minutes. Remove from oven and lightly brush with egg wash. Add additional jalapeño slices and shredded cheese. Bake for another 15 minutes until bread is golden brown and cheese has melted. Serve warm and enjoy immediately! Jalapeño Cheddar Hot Dog Buns 5 from 1 vote Inspired by the popular green onion hot dog bread found at Asian bakeries. This soft and fluffy bread had a kick of spice and a ton of cheese! These jalapeño cheddar hot dog buns are best eaten warm, fresh from the oven, but they also reheat very well! Prep Time: 45 minutes minutesCook Time: 30 minutes minutesTotal Time: 1 hour hour 15 minutes minutes Servings: 6 Print Recipe Pin Recipe Rate Recipe IngredientsBread:▢ ¾ cup warm water, 95-110 degrees F▢ 1 teaspoon granualted sugar▢ 1 ½ teaspoon dry active yeast▢ 2 cup all-purpose flour▢ 1 teaspoon kosher salt▢ ½ cup shredded sharp cheddar cheese▢ 2 Tablespoon olive oilToppings:▢ 6 hot dogs*▢ 1 ¾ cup shredded sharp cheddar cheese▢ 2 jalapeños, thinly sliced▢ 1 large egg, beaten for egg wash Instructions Bread:In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5-10 minutes until mixture starts to foam.In the bowl of stand mixer fitted with hook attachment, combine flour and salt. Add yeast mixture and mix on low speed. Once dough starts to come together add cheese and olive oil. Increase speed to medium and knead until dough is smooth.Transfer dough to a lightly oiled bowl. Cover with plastic wrap and let sit for 30 minutes. If you are not going to use dough immediately, place dough in the refrigerator for up to 24 hours.Assembly:Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.Divide dough into 6 equal parts. Cover dough with plastic wrap to prevent them from drying out as you assemble the hot dog buns one at a time.Take one portion of dough and roll it out into a long piece about 12-inches in length. Place 3-4 jalapeño slices on dough and sprinkle cheese on top.Place hot dog at the bottom end of the dough and roll up. Pinch the end seams closed. Repeat with remaining hot dogs.Arrange hot dog buns on prepared baking sheet. Add 3 slices of jalapeño on top of bun and sprinkle with cheese. Place in the oven for 15 minutes. At this point, the bread will expand and the displace the jalapeño. Remove from oven and lightly brush bun with egg wash. Add additional jalapeño slices and shredded cheese. Bake for another 15 minutes until bread is golden brown and cheese has melted.Serve warm and enjoy immediately.* NotesRecommend Applegate Organic Beef Hot Dogs *Note: Keep leftovers in the fridge in an airtight container. To reheat, place hot dog bun on a microwave safe plate. Plate a cup of water in the microwave along with the hot dog. Heat for 45 seconds or longer, until the hot dog is warm. The cup of water prevents the bread from getting tough and chewy during reheating. NutritionCalories: 495kcal | Carbohydrates: 42g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 987mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 3mg Author: Maryanne Cabrera Course: BreadCuisine: American, Asian Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Hot Dog Recipes SoooCali Dog Haus Copycat Filipino Spaghetti
Tori@Gringalicious.com says: July 22, 2014 I totally do that too! As we speak I am working on a little clean-out-the-freezer project because I am going out of town. I love what you did with your ingredients. These look super yummy! Reply
Maryanne Cabrera says: July 22, 2014 Thanks Tori! Clean-out-the-fridge/freezer bread pudding, pizza, and soup end up being really good.
M says: July 22, 2014 If you added ketchup (which you hate)this would be just like my favorite at 85c! Reply
Lorna says: September 18, 2021 Love this recipe so much, I always add extra jalapeños because my hubby said not enough heat. One time I used Tex-Mex for cheese, was good too. Lately I have been using bread flour. Reply
Maryanne Cabrera says: September 22, 2021 Thanks for trying the recipe! Glad you enjoyed it. Yes, I also like to add extra jalapeños and sometimes I’ll just pepper jack cheese.