1 cup King Arthur® 100% Whole Wheat Flour
3 to 3-1/4 cups King Arthur® Unbleached Bread Flour, divided
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
3/4 cup grated Asiago cheese, room temperature, divided
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 water and olive oil to very warm (120° to 130°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°F. Brush bun tops with egg wash and sprinkle with remaining Cheddar cheese and Asiago cheese. Bake 20 to 25 minutes or until golden brown. Remove buns from pan; cool on wire rack.
Kansas Wheat Commission Test Kitchen Tip: Wear plastic gloves to handle peppers. Use a mini food processor to finely chop jalapeno peppers.