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Carol1229
Posts: 187
Registered: ‎12-20-2010

Jumbo Jalapeno Cheddar Rolls

‎06-19-2012 11:37 PM

/><br/> <br/> When it's rainy and damp here- it's the perfect day to bake. On those days, the one thing I LOVE to make is bread.<br/> <br/> I've had this recipe tucked away for a while in my files. Sue, the moderator on Taste of Home gives us a challenge ingredient fort the week and this week's is peppers, I had a really good reason to pull this recipe out and give it a try.<br/> <br/> I've made different corn breads and such with jalapenos and the one thing I've found is they sometimes lose some of their heat in baked goods. That's why I decided to double the amount of peppers in this bread..........that and I had chopped too many and was NOT gonna give them a toss.<br/> <br/> I love using bread flour in yeast breads-I always find the doughs take less flour than when using all-purpose flour and the bread comes out lighter in texture too.<br/> <br/></span><br/> <span style=/><br/> <br/> This makes 12 BIG soft rolls, and I mean BIG. I think when I make them again, I'm going to opt for making regular size rolls and make 2 dozen. One of these rolls cut in half will be plenty for Bob and me.<br/> <br/> I did try a small piece of one and really do like the flavor. I'm glad I doubled the jalapeno...1/4 cup wouldn't have even been noticed in the roll. They're soft and light in texture with little pockets of cheddar here and there....I think I'll use pepperjack cheese the next time I make them.<br/> <br/> Overall, I'm pleased with the way they turned out. I'll keep one up here to go with dinner-the rest are going into the freezer. They'll be a nice side with a southwestern salad, soup or chili.<br/> <br/> You know, the more I think about it.......I do believe I'm going to make loaves of bread out of this the next time......I bet it would make awesome sandwiches. I think it would be great for a BLT.......Mmmmmmmm......that sandwich would ROCK!<br/> <br/> <br/> Thanks to the challenge Sue put up.........I got to make some bread-that's always a good day for me.<br/> <br/> <br/> Carol<br/> <br/> <br/> <img src=

JUMBO JALAPENO CHEDDAR ROLLS
(Source: adapted from Country Woman Christmas Annual 2009)

2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)
2 Tbsp. granulated sugar
2 c. warm milk (110-115 degrees)
2 eggs
2 tsp. salt
4 1/2-5 1/2 c. bread flour
2 c. (8 oz.) shredded cheddar cheese
1/2 c. chopped seeded jalapeno pepper

EGG WASH:
1 egg
2 tsp. water

In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 c. flour. Beat on medium speed for 3 minutes.

Stir in cheese, jalapeno and enough of the remaining flour to form a firm dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 45-60 minutes.

Punch dough down. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each piece of dough into a roll. Place in (2) greased 9x9x2" round baking pans OR in (1) 13x9x2-inch baking pan. Cover; let rise until doubled, about 30 minutes.

Combine egg and water; brush lightly over rolls. Bake @ 375 degrees for 16-20 minutes or until golden brown.

Remove rolls from pans to wire racks. Serve warm. Makes 1 dozen jumbo rolls.

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