These wonderfully soft buns were made with all-purpose and whole wheat flours, egg, oil, a touch of sugar, cheddar cheese and jalapeno peppers.
Place old dough (this was from fougasse made the night before) on top of the just mixed dough. Knead until the two doughs are encorporated.
Quarter the jalapenos and seed them. Chop them and place the pieces over top of the flattened dough. Knead until the pepper pieces are evenly distributed. DON'T rub your eyes!!
Put the kneaded dough in a covered bowl and allow to rise at room temperature until doubled. A good way to tell if the dough is ready is to poke your finger in the center.
If the dough whooshes down with a poof, it has risen too far. (You might be able to rescue it by kneading in a little flour and allowing it to rise again). If the hole disappears, it needs to rise further. If the hole remains the same, the dough is ready to shape.
Shaped, then covered with a clean teatowel and left to rise at room temperature until they have doubled and are ready to bake. A milk wash works as well as an egg wash to get the buns to shine.
The aroma is fantastic. But they have to cool before they can be eaten (they're still baking inside).
It's worth waiting! The flavour and texture of these buns are superb. We served them with barbecued pork, baked beans, beet salad, oven-roasted potatoes and steamed broccoli.