Ingredients Weight Measure
Bread flour 6 cups
Sugar 3 Tbsp.
Salt 1 Tbsp.
Butter 2 Tbsp.
Active dry yeast 2 Tbsp.
Water 2-1/4 cups

McIlhenny TABASCO® Cheese Paste

Ingredients Weight Measure
Olive oil 2 Tbsp.
Garlic, minced 1 Tbsp.
Onion, chopped 1/2 cup
Salt 1/2 tsp.
Fennel seeds 2 Tbsp.
Sharp cheddar cheese, shredded 2 cups
Eggs, whole 2 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.

McIlhenny TABASCO® Mango Butter

Ingredients Weight Measure
Butter, unsalted 3 cups
Honey 2 Tbsp.
Mango puree 2 Tbsp.
Mango, brunoise 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.


  1. For the Dough, place all ingredients in a mixing bowl. Using a dough hook, mix on first speed for 3 minutes. Then, mix on second speed for 8 minutes. Remove dough from machine and let rest, covered, for 20 minutes.
  2. For the TABASCO® Cheese Paste, in a sauté pan, place oil, garlic, onions and salt. Cook until light brown; remove from heat. Place onion mixture in a mixing bowl, and add fennel, cheese, eggs and TABASCO® Original Red Sauce until blended.
  3. Take the dough and cut into 1/2" cubes. Place the cubes in the cheese paste, and mix until the dough is totally coated with the cheese mixture.
  4. Using a #16 ice cream scoop, scoop the dough into muffin tins that have been sprayed with nonstick spray. Place muffin tins in proof box or warm place and allow dough to rise to double in size. Bake at 385°F for approximately 18 minutes, or until dark brown.
  5. For the TABASCO®-Mango Butter, place all ingredients in a small mixing bowl. Using paddle, mix on first speed for 2 minutes. Then, mix on second speed for 2 more minutes.
  6. Serve Hot Buns along with the McIlhenny TABASCO®-Mango Butter.

Yield: 12-20 servings