So Tracey, from Tracey’s Culinary Adventures, has inspired me yet again! About one month ago I saw a recipe she posted for Jalapeño Cheddar Rolls and couldn’t wait to make them. A spicy, cheesy, homemade yeast roll sounded delicious to me. And as usual, Tracey did not let me down. (If you haven’t taken a peek at the site, you are missing out!) These rolls were not only easy to make (you do need to allow for rising time though, so they are not super quick), but were also a huge hit! Light and airy with the perfect amount of kick thanks to those jalapeño peppers.
Some burgers that my husband took care to grill to perfection were made even better (if that is possible…) once nestled within these rolls and topped with all the fixins. A plain old ham and swiss sandwich was truly jazzed up as well when served on this bread. Yet somehow all of that goodness paled in comparison to what I next served up on these rolls. Once again, I followed Tracey’s example and cooked-up a simply mouthwatering creation. Sorry to keep you hanging, but I’ll give you the full report on all of the yumminess in a couple of days. Make sure you check back, you won’t want to miss this one! In the meantime, get your Jalapeño Cheddar Rolls baked and ready to go!
Jalapeño Cheddar Rolls
Recipe From Tracey’s Culinary Adventures
Yield: 8 – 10 Rolls
- 1 3/4 teaspoons instant yeast
- 3 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 6 oz sharp cheddar cheese, shredded
- 3 large jalapeños (seeds and ribs removed), finely chopped
- 1 cup water (100-110° F)
- 2 tablespoons canola oil
- 2 large eggs, at room temperature
Add the yeast, flour, sugar, salt, cheese and jalapeños to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low-speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom – you may need to add a little flour or water to achieve the right consistency (I added 4 tablespoons of flour). Knead the dough on low-speed for about 5 minutes, or until smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. (I used a kitchen scale to weigh the dough to ensure size consistency) Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart – you want the edges to bake together in the oven.
Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.