Recipe: Jalapeno Cheddar Wheat Hamburger Buns (using olive oil and Asiago cheese)

JALAPENO CHEDDAR WHEAT HAMBURGER BUNS

Winning Recipe from the 2011 National Festival of Breads.

1 cup 100% Whole Wheat Flour
3 to 3 1/4 cups Unbleached Bread Flour, divided use
1 envelope 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 sharp Cheddar cheese, room temperature, divided use
3/4 cup grated Asiago cheese, room temperature, divided use
2 tablespoons cornmeal
1 egg, beaten with 1 tablespoon water

Combine whole wheat flour, 2 1/2 cups bread flour and undissolved yeast in large mixer bowl.

Heat 1 3/4 cups water and olive oil to very warm (120 to 130 degrees F). Add to flour mixture; beat 2 minutes at medium speed.

Add salt, green and red jalapeno peppers, 1 1/2 cups Cheddar cheese, 1/2 cup Asiago cheese and enough of remaining bread flour to make a moderately soft dough. Knead by hand or with dough hook for 5 to 8 minutes. Cover dough in bowl; let rest 10 minutes.

Divide dough into 16 equal balls. Flatten balls with rolling pin to 4-inches in diameter. Place on cornmeal dusted baking sheets. Cover; let rise in a warm, draft free place until doubled in size.

Preheat oven to 400 degrees F.

Brush bun tops with egg wash and sprinkle with remaining 1/4 cup Cheddar cheese and 1/4 cup Asiago cheese.

Bake 20 to 25 minutes or until golden brown. Remove buns from pan; cool on wire rack.

*Wear plastic gloves to handle peppers. Use a mini food processor to finely chop jalapeno peppers.

Makes 16 buns
Source: Kansas Wheat Commission and Fleishmann's Yeast