Cheddar Jalapeño Buttermilk Whole Wheat Rolls

Steps

1. Shred the cheddar and set aside one quarter of it for the tops; mince the jalapeño; melt the butter and set aside one quarter of it for the pan and brushing.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt and black pepper.
3. Stir the warm buttermilk, lukewarm water, honey and three quarters of the melted butter into the whole wheat and bread flour mixture until a shaggy dough forms; rest 15 minutes so the whole wheat flour absorbs the liquid. This is about 75% hydration and 2% salt.
4. Knead the dough 8 to 10 minutes until smooth and springy, then knead in the jalapeño and the remaining three quarters of the shredded cheddar until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Grease a 9x13-inch pan with a little of the reserved melted butter. Divide the dough into 12 equal pieces, shape into tight balls and set them in the pan.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush the rolls with the rest of the reserved melted butter and scatter the reserved cheddar over the tops.
9. Bake 22 to 26 minutes, until deep golden and the center of a roll reads 190°F (88°C).
10. Cool the rolls on a rack for at least 20 minutes before pulling apart and serving.