Ingredients

The following ingredients have 8 Servings
  • 2 1/4 tsp/7g of instant yeast
  • 1 ¼ cup/283g lukewarm water
  • 2 Tbsp oil (vegetable, canola, or olive plus more for greasing bowl)
  • ¼ cup/ 55g potato flour (substitute with ¾ cup mashed potato)
  • 2 1/2 Tbsp sugar
  • 2 cup/260g of white whole wheat flour
  • 1 cup/125g of all purpose flour
  • 1 tsp salt
  • 5.1 oz /145g sharp cheddar (shredded)
  • 3 large /112g jalapenos (seeded and chopped)
  • 1 egg for egg wash

Instruction

  • In a kitchen aid stand mixer bowl, add both flours, potato flour, salt, sugar, oil, yeast and water to form a soft supple dough.
  • Add, cheese, and peppers and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl.
  • Increase speed to medium and knead the dough for 5 minutes.
  • Transfer the dough to a large bowl that has been lightly greased with oil.
  • Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
  • Line a baking sheet with parchment.
  • Turn out the dough onto a lightly floured surface.
  • Divide the dough into 8 medium sized rounds as well as 1 small round. Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
  • Cover with a damp towel and let them rise for 30 minutes. By the end of second rise preheat the oven to 350F
  • Whisk the egg with 1 Tbsp water.
  • Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool 10 minutes before slicing and serving.
  • Store leftovers in zip-lock bag at room temperature. They freeze well, too.