My mouth watered at the sound of Jalapeño Cheddar Rolls and I knew that if Tracey was posting them - they were going to be good. Very good.
Then my friend Elizabeth made them too, and declared that indeed they were mouth-watering - just as I suspected.
Clearly I needed to make these rolls. After all, I already had the ingredients. And hamburgers. It was kismet.
The dough goes together easily, I didn't even need the extra flour in the recipe. And, in my excitement, I accidentally doubled the jalapeño. That too was good - very good.
The buns smell wonderful when they are baking up, are a snap to put together and make the best burger rolls ever. Make them!
Jalapeño Cheddar Rolls
recipe from Tracey's Culinary Adventures
barely adapted from Foodie Bride (originally adapted from The Pastry Queen)
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 water (100-110 F)
2 tablespoons canola oil
2 large eggs, at room temperature (divided)
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.
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.
|These buns have been YeastSpotted!|