Email to Marla Hudgins      

Jumbo Jalapeños Cheddar Rolls

Source of Recipe

Macklinda


Recipe Introduction

*Note: Jalapeños may be eliminated for a non-spicy recipe. **Note: Dough can be shaped into twists, rolls or any other form desired; rolls ay be used as hamburger buns as well. Makes 12 large rolls

List of Ingredients

Jumbo Jalapeños Cheddar Rolls

2 cups milk
2 tablespoons sugar
2 packages active dry yeast
7-1/4 to 8 cups all-purpose flour
2 cups (8 ounces) grated Cheddar cheese
1/4 cup minced seeded jalapeños*
2 teaspoons salt
2 eggs
1 egg, beaten
Raspberry jam or butter, optional






Recipe

Heat milk and sugar to 110° F to 115° F, stirring to dissolve sugar. Stir in yeast; let stand about 5 minutes or until foamy. Combine 7-1/4 cups flour, cheese, jalapeños and salt in electric mixer bowl. Add yeast mixture and 2 eggs; beat 1 to 2 minutes on low speed, scraping side of bowl as necessary. Beat at medium-low speed 5 to 7 minutes or until dough is smooth and elastic, adding remaining 3/4 cup flour if necessary (if kneading becomes too difficult in the mixer, finish kneading by hand on lightly floured work surface). Place dough in lightly greased bowl; cover with towel and let rise about 1 hour or until double in size.

Punch down dough. Divide dough into 12 portions; shape into balls (see **note below for other options). Place on two parchment-lined or greased baking sheets; cover lightly with plastic wrap and let rise 30 to 45 minutes or until almost double in size.

Preheat oven to 375° F. Brush rolls with beaten egg. Bake 20 to 25 minutes. Cool on wire rack. Serve with raspberry jam or butter, if desired.