Jalapeño Cheddar Wheat Hamburger Buns

By naqgal90

One bun provides approximately 293 calories; 11g protein; 33g carbohydrate; 2 g dietary fiber; 13g fat (6 g saturated); 39 mg cholesterol; 77 mcg folate; 2 mg iron and 470 mg sodium.

Ingredients

• 1 cup King Arthur 100% Whole Wheat Flour
• 3-3 1/4 cups King Arthur Bread Flour, divided
• 1 (1/4 ounce) package Fleischmann’s ®RapidRise ™ Yeast
• 1 3/4 cups water
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon finely minced green Jalapeno pepper
• 1 tablespoon finely minced red jalapeno pepper
• 1 3/4 cups shredded extra sharp Cheddar cheese, room temperature, divided
• 3/4 cup grated Asiago cheese, room temperature, divided
• 1 egg, beaten with 1 tablespoon water
• 2 tablespoons King Arthur Cornmeal, divided

Details

Servings 12
Adapted from nationalfestivalofbreads.com

Preparation

Step 1

1. In bowl of mixer, combine whole wheat flour, 2 ½ cups bread flour, and yeast.
2. Heat water and olive oil to 120° to 130°F. Add to bowl mixture; beat 2 minutes on medium speed.
3. Add salt, green and red jalapeno peppers, 1½ cups Cheddar cheese, ½ cup Asiago cheese and enough of the remaining bread flour to make moderately soft dough.
4. Knead dough by hand or with dough hook 5 to 8 minutes.
5. Cover dough in bowl, let rest 10 minutes (replaces first rise in 2-rise recipes).
6. Divide dough into 12 equal balls. Flatten balls with rolling pin to 4 inches in diameter. Place on baking sheets that have been dusted with cornmeal. Cover; let rise in a warm place until double.
7. Preheat oven to 400°F. Brush bun tops with egg wash and sprinkle with remaining Cheddar cheese and Asiago cheese.
8. Bake 20 to 25 minutes or until golden brown. Remove buns from pan. Cool on wire rack. Makes 12 buns.