Thursday, August 23, 2012

Tracey's Jalapeño Cheddar Rolls

I have to say, of all the fabulous food bloggers I have come to know these last several years - Tracey of Tracey's Culinary Adventures is one of my top influencers. Seriously, she makes some really good food.

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!

(Thanks Tracey!)

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)

Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. 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 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 (every time I've made this recipe I've needed to add 2-4 tablespoons of flour). 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. Line a baking sheet with parchment paper.

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. 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.

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!

BYOB 125 x 125