Jalapeno Jack Hamburger Buns with Hickory Smoked Burger


Try these delicious buns with the Hickory Smoked BBQ Burger recipe.





12 buns

Prep Time

35 minutes

Rise Time

60 minutes

Bake Time

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
  • 1/3 milk
  • 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.