Jalapeno Olive Buns Recipe – Whole Wheat & Herbaceous Delight

Last Updated on 4 months by Neha Deshmukh

Jalapeno Olive Buns Recipe – Whole Wheat & Herbaceous Delight

Introduction

Oh, these buns! They’re seriously one of my go-to bakes when I want something comforting, flavorful, and just a little bit special. I first made these for a friend’s potluck, and they were gone in minutes. The combination of whole wheat goodness, spicy jalapenos, salty olives, and fragrant herbs is just…chef’s kiss! They’re perfect for a weekend brunch, a quick snack, or even a festive treat. Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average buns. They’re packed with flavor and texture, offering a delightful contrast between the soft, chewy dough and the bursts of spice and saltiness. Plus, using whole wheat flour adds a lovely nutty flavor and a boost of fiber. They’re surprisingly easy to make, even if you’re not a seasoned baker. And honestly, the aroma while they bake is heavenly!

Ingredients

Here’s what you’ll need to create these delicious Jalapeno Olive Buns:

• 1.5 cup Whole Wheat Flour (approx. 195g)
• 1 tsp instant dry yeast (approx. 3g)
• 1 tsp sugar (approx. 4g)
• 0.5 tsp salt (approx. 2.5g)
• 2 tbsp Milk (approx. 30ml)
• 2 tbsp Soft Butter (approx. 28g)
• 0.25 tsp Soft Butter (approx. 1.25g) – for brushing
• 0.75 cup Lukewarm water (approx. 180ml)
• 10 nos Jalapenos, finely chopped
• 15 nos Black Olives, halved
• 1 tbsp Sunflower seeds (approx. 9g)
• 0.25 tsp Oregano (approx. 1g)
• 0.25 tsp Rosemary (approx. 1g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour gives these buns a lovely, slightly nutty flavor and a heartier texture. It’s also more nutritious than all-purpose flour. If you don’t have whole wheat flour, you can substitute it with all-purpose flour, but the texture will be a bit different. You could also try a 50/50 blend of whole wheat and all-purpose for a happy medium.

Instant Dry Yeast vs. Active Dry Yeast: A Quick Guide

I love using instant dry yeast because it doesn’t need to be proofed (activated) beforehand. If you’re using active dry yeast, you’ll need to proof it with the sugar in warm water for about 5-10 minutes until it gets foamy. This recipe data includes a note to proof if using active dry yeast.

The Role of Milk in Dough Softness

Milk adds moisture and richness to the dough, making it softer and more tender. You can use any kind of milk you prefer – dairy, almond, soy, or oat milk all work well.

Jalapenos: Heat Levels & Preparation

Jalapenos can vary in heat. Remove the seeds and membranes for a milder flavor, or leave them in for a fiery kick! Always wash your hands thoroughly after handling jalapenos.

Olive Varieties & Flavor Profiles

I prefer using Kalamata olives for their rich, fruity flavor, but any good quality black olive will work. Pitted olives are easiest to work with, of course!

Sunflower Seeds: Nutritional Boost & Texture

Sunflower seeds add a lovely crunch and a boost of healthy fats. You can toast them lightly in a dry pan for extra flavor.

Herbaceous Blend: Oregano & Rosemary – Aromatic Power

The oregano and rosemary add a wonderful aromatic quality to these buns. Feel free to experiment with other herbs like thyme or basil.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. If not using instant yeast, proof active dry yeast with sugar in warm water.
2. In a large bowl, combine the whole wheat flour, salt, yeast, sugar, and milk. Gradually add the lukewarm water, mixing until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes, incorporating the 2 tbsp of butter slowly, until the dough is soft, elastic, and no longer sticky.
4. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it proof for 6 hours at room temperature, or overnight in the fridge.
5. Once proofed, gently punch down the dough to release the air. Mix in the chopped jalapenos, halved olives, sunflower seeds, oregano, and rosemary.
6. Divide the dough into 10-12 equal portions. Shape each portion into a ball and arrange them on a greased baking tin, leaving about 1 inch of space between each bun.
7. Cover the shaped buns and let them rise in a warm place for 45-60 minutes, or until they have doubled in size.
8. Preheat your oven to 220°C (425°F). Once preheated, reduce the temperature to 200°C (390°F) and bake the buns for 20-25 minutes, or until they are golden brown.
9. Brush the baked buns with the 0.25 tsp of melted butter. Serve warm or let them cool completely.

Expert Tips

A few little secrets to help you nail this recipe:

Kneading Techniques for Perfect Dough

Don’t be afraid to get your hands dirty! Kneading develops the gluten in the flour, which gives the buns their chewy texture. Push, fold, and turn the dough for about 7-10 minutes.

Proofing Times: Room Temperature vs. Refrigeration

Proofing in the fridge overnight develops a more complex flavor. If you’re short on time, proofing at room temperature is fine, but it will take less time.

Achieving the Ideal Bun Shape

Gently cup your hands around the dough and rotate it in a circular motion to create a smooth, round ball.

Oven Temperature & Baking Time Adjustments

Ovens vary, so keep an eye on the buns while they’re baking. If they’re browning too quickly, reduce the oven temperature slightly.

Variations

Let’s get creative!

Vegan Jalapeno Olive Buns

Substitute the milk with plant-based milk and the butter with vegan butter.

Gluten-Free Jalapeno Olive Buns

Use a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid.

Spice Level Adjustments: Mild to Fiery

Adjust the amount of jalapenos to your liking. For a milder flavor, remove the seeds and membranes. For a fiery kick, leave them in!

Festival Adaptations: Christmas & New Year Buns

Add a sprinkle of festive sprinkles or a drizzle of icing for a holiday touch.

Serving Suggestions

These buns are delicious on their own, but they’re even better with:

• A smear of cream cheese
• A side of soup or salad
• A cup of hot coffee or tea

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of flour is best for these buns?

Whole wheat flour is ideal for flavor and nutrition, but all-purpose flour works too.

Can I use fresh herbs instead of dried?

Absolutely! Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.

How can I adjust the spiciness of the buns?

Remove the seeds and membranes from the jalapenos for a milder flavor, or add more jalapenos for a fiery kick.

Can I freeze these buns after baking?

Yes, you can! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

What’s the best way to reheat leftover buns?

Wrap them in foil and warm them in the oven at 180°C (350°F) for about 10-15 minutes. You can also microwave them for a few seconds, but they won’t be as crispy.