Thursday, May 16, 2013

Jalapeño Cheddar Rolls

Burgers happen often at our house, so I thought I'd shake up Burger night with these rolls at buns, they weren't very spicy (but had a kick of spice that lingered in our mouths)  and had a fantastic a great texture.  John was super excited about these buns and liked them much better than my 40 minute version.
John's rating: 9

Recipe adapted from:Tracey's Culinary Adventures

1 Tbsp 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 (I used 1 Tbsp of dried powder)
1 cup water water (100-110 F)
2 tablespoons canola oil
1 large egg

Add the yeast and sugar to warm water, let sit 5 minutes.  Add flour, salt, oil, egg, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine.  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.  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. Lightly grease cookie sheet.

Transfer the dough to your work surface and divide into 8 equal pieces.  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.

Allow the rolls to rise for 35 minutes.  Bake for about 20 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.

Makes 8 rolls.

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