Cheddar Jalapeño Rolls

 

Cheddar Jalapeno Rolls | Pursuit of Sweetness

 

As I subtly mentioned last week—in addition to a few cherry tomato plants and basil—this year I added a jalapeño plant, mint and parsley to my back stoop potted “garden”. Before I went and gave up on everything but the resilient mint and tomato plants, I actually got a large handful of baby jalapeños! You’d never believe it from the looks of the plant now:

 

Jalapeno Plant - Aug 2015

 

Now, I don’t really love jalapeños or particularly spicy food, but I do love homemade salsa and OHMYGOSH do I love these cheddar jalapeño rolls! I made them for the first time a few years ago, when one of our friends offered a few jalapeños from their garden bounty; and I’ve made them multiple times since. 1) It’s a great use of spare peppers. 2) The cheesy flavor and super soft texture are unbeatable! 3) It’s a relatively unfussy yeast dough.

 

Not to mention: homemade burger buns >>> store-bought buns.

 

Garland doesn’t like incredibly spicy things either, so I tend to be more light-handed on the jalapeños—using two normal-sized ones instead of three. It’s just the right amount of heat for us. By all means, use the full three if heat is your thing! We love using these with our burgers, slicing and toasting the buns on the grill with a slather of mayonnaise. Also great with: Breakfast sandwiches, pulled pork barbecue, barbacoa! I’ve even shaped them into hotdog buns before.

 

Cheddar Jalapeno Rolls | Pursuit of Sweetness

Cheddar Jalapeno Rolls | Pursuit of Sweetness

 

Cheddar Jalapeño Rolls
 
Author:
Serves: 10-12 rolls
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1¾ teaspoons instant yeast
  • 3¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 6 oz sharp cheddar cheese, shredded
  • 2-3 jalapeños (seeds and ribs removed), finely chopped
  • 1 cup warm water
  • 2 tablespoons canola oil
  • 2 large eggs, room temperature (one for dough, one for egg wash)
Instructions
  1. Add the yeast*, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. On low speed, mix briefly to combine. In a 2-cup measuring cup, whisk the water, oil and 1 of the eggs together until combined (set the other egg aside for the wash!)*.
  2. 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 eventually clear the sides of the bowl but cling to the bottom. You may need to add a little flour or water to achieve the right consistency. Knead the dough on low speed for about 5 minutes, or until smooth and elastic.
  3. Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. (I like to use the mixing bowl the dough is already in by scooping the dough onto the plastic wrap cover, greasing the bowl, then returning the dough to it.) Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. 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 weigh my dough balls to make sure they turn out the same size, about 3 oz each for traditional size.) Shape each piece of dough into a ball, place on the prepared baking sheet, and flatten slightly with the palm of your hand. Space the rolls about ½ to 1inch apart (you want the edges to bake together in the oven).
  6. Cover the pan with a damp towel (or greased plastic wrap), and allow the rolls to rise for 35 minutes. While waiting, whisk the remaining egg with 1 tablespoon of water for the egg wash.
  7. After risen, brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
  8. Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a airtight plastic bag at room temperature, or wrap tightly and freeze.
Notes: Taken from Tracey’s Culinary Adventures, her recipe was barely adapted from Foodie Bride (which was originally adapted from The Pastry Queen)

 

How’s life aside from baking cheddar jalapeño rolls? August weather has been AMAZING for us in Richmond—low humidity, less than 90 degrees, infrequent thunderstorms. This past weekend was the yearly Gray Boys’ Birthday Weekend –> Garland & his twin brother were born a day after their father’s birthday, which we celebrated with dinner at Supper. Garland and I finally took our engagement tubes down the river on their maiden voyage. The James River was a bit low, which made for a slow and rapid-filled ride. Not nearly as calm and romantic as our photo shoot lets on. This coming weekend will be largely focused on wedding planning (and probably baking!), while Garland is away sailing. I cannot wait to get my binder undated and organized!!!! #BrideLife #Only8MonthsLeft

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