Whole Wheat Cheddar Jalapeno Buns

So…I have this little secret.

No, it isn’t a third arm or the location of Jimmy Hoffa’s body or anything.

It’s…I am scared of yeast

Like really, super duper scared of yeast. Every single time I have tried to bake bread, it has been ahuge failure. Of gargantuan, leaden, gummy proportions. Awful.

So, I have declared the next few months as the season of yeast. I will be baking once a week until I can get a decent loaf of bread. I will post the more successful recipes here, and the truly awful failures…well, we will do a special post on those. 

Please note – I will be using a bread machine to do all of my dough kneading, then transferring to an oven. The idea of kneading is enough to give me a mental breakdown. If you don’t have a bread maker  then please just view these recipes as jumping off points and use your own techniques.

So…let’s jump into it shall we?

Season of Yeast #1: Whole Wheat Cheddar Jalapeno Buns (Adapted from Tasty Kitchen)


1.5 and 1/4 cup whole wheat flour 

2 cups white flour 

1 1/4 cups milk, warmed to 120F

1/4 cup white sugar

1 beaten egg

2 tablespoons butter (cut into small cubes), plus 2 tsp. more melted for basting

1 1/4 tsp. rapid rise yeast

2 cups grated cheddar cheese

2 jalapenos, diced

1 tsp. salt

1. Load ingredients into your bread machine, according to the machine’s instructions. For me, that means liquids(including butter)…

followed by solids…

followed by yeast. Then, put the setting to dough and walk away until the mix ins feature beeps. 

2. When the mix in feature beeps (or about 20 minutes after the dough starts), add in the cheddar and the jalapenos.

3. When the dough is done mixing (time will vary, but for me it was about an hour and half , remove it and cut it in half. Be sure to remove the mixing paddle so it isn’t stuck in the dough!

4. Take each round, and on a floured surface, roll or pat it out to about 1 inch thickness…

then using a drinking glass or a cookie cutter, cut out 6 – 8 circles in the dough. 

5. Spray or brush with oil or butter, then lay the buns on a tinfoiled cookie sheet…

and cover for 25 minutes while you preheat the oven to 350F.

6. Bake for 15 minutes, or until the dough sounds hollow when thumped.

7. Allow to cool, then split and serve.

These turned out quite well! They didn’t  rise as much as I would have liked, but that is probably due to the whole wheat flour and the fact that I didn’t use active dry yeast  Next time, I would definitely try active dry yeast, and maybe a bit more of it. But the flavor was great – sweet and wheaty, with the salty taste of cheddar and the bite of  jalapenos. These would be great with scrambled eggs or as a bun for my bbq chicken. Like, I said, this bread was not perfect, but I feel like I’m getting there!

1 good bread made, 2,8884 to go…



  1. The Season of Yeast doesn’t roll off the tongue quite like the Summer of Love, now does it? Still, I respect this, as I don’t nearly have the patience for baking. I would love to try your buns.

  2. Girlfriend, you need to head over to my blog and read my recent bread post. Because this no-knead bread is stupidly easy. And possibly the best thing I’ve ever baked.


  1. […] Bring back the season of yeast […]