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Jalapeno Jack Hamburger Buns with Hickory Smoked Burger
Try these delicious buns with the Hickory Smoked BBQ Burger recipe.
19 to 25 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2-1/2 tablespoons sugar
1-1/2 teaspoons salt
1 cup water
6 ounces (1-1/2 cups) shredded pepper Jack cheese
1 egg white
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water and milk until very warm (120° to 130°F) and add to bowl. Beat 2 minutes, scraping bowl sides occasionally. Beat in 1 cup flour and cheese. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let dough rest for 15 minutes.
Divide into 12 equal pieces. Form each piece into smooth ball. Place on 2 large greased baking sheets. Flatten balls to 3 to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 1 hour. If desired, slash tops of rolls with a very sharp knife in a decorative pattern. Beat egg white with 1 tablespoon water and brush over tops of rolls.
Bake in preheated 350°F oven for 19 to 25 minutes or until done. Remove from baking sheet; let cool on wire rack.
Try these delicious buns with the Hickory Smoked BBQ Burger recipe at www.weberseasonings.com.