Monday, February 10, 2014

Cheddar Jalapeno Rolls

I have this weird love for bread dough, not in the Mmmm... I want to eat it all day sense, but I am fascinated by it.  How can you take just a few ingredients, mix them together and have something as versatile as bread dough happen?  Once you master a basic bread dough you can make sandwich bread, dinner rolls, sweet rolls, savory rolls, hamburger buns, hot dog buns, bagels, pretzels, pizza crust, bread sticks, etc, etc... Bread dough is amazing!  I make homemade bread products at least once a week and usually more often!  I like to make a big batch and make different things from it.  A loaf of french bread one day and monkey bread the next... crescent rolls one day and jalapeno rolls the next!  It's incredible!  Now that I've spewed my love for bread dough all over your existence I will get to the recipe.  These cheddar jalapeno rolls are great!  They work for any meal of the day or even snacks.  My husband thinks I need to mass produce them.

Roll Dough

2 c. warm water
2/3 c. powdered milk powder
2 TBSP yeast
1/4 c. sugar
2 tsp salt
1/2 c. butter, melted
2 c. flour

3-5 c. flour

In your Bosch or KitchenAid mixer (with a dough hook) mix everything except the 3-5 c. flour for 2 minutes on medium speed. Add 2 more cups of flour and mix 2 minutes. Turn your speed to low and continue to add flour while mixing on low, half a cup at a time until the dough starts to pull away from the sides into a ball and a very soft (almost sticky, but not quite) dough is formed.

Once you hit that point, mix on medium for 2 more minutes. Cover and let rise in a greased bowl until doubled. Punch down and divide dough in half.

Roll half the dough out into a decent sized rectangle, like you would with cinnamon rolls (about 11" x 14").  Spread with 8oz of softened cream cheese.  Sprinkle with diced jarred jalapenos.  Drizzle a little jalapeno juice on the cream cheese for good measure and spread it around with a rubber spatula.  Top with shredded cheddar and roll up starting on the long side, making a long skinny roll.  Cut into 12 slices and place on a greased baking stone or cookie sheet.  Cover and let rise.  Bake at 375 for 15-20 minutes until done.  Brush with butter.

You COULD cut the recipe in half and only make enough for the 12 rolls or you could use the other half for cinnamon rolls or something totally different like pizza crust.  After the dough rises the first time you can cover it and put it in the fridge overnight and use it the next day.  Hooray!  Homemade bread something or another two days in a row!

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