So the other week I posted a pretty scrummy Sweet Potato, Coconut & Chilli Soup recipe. At the same time that I made the soup I also made up a large batch of bread rolls. I don’t make bread anywhere near as often as I mean to. Rising times generally put me off as I mainly bake in the evening and the fact that it’s just not as shareable as a sweet bake. I mean, if I turned up at the TT Towers with a loaf of bread I’d probably get just a few funny looks and a “Mike, we employed you because of cake, not bread” (I remain convinced that I only get jobs because of my baking). However alongside this soup I wanted to do something other than just pop to sainsburys and get a disappointing breadroll on my lunch break. Having eaten some pretty great jalapeno bread recently I thought I’d give it a go myself and make some Jalapeno & Cheddar Bread Rolls which pair well with a spicy autumnal soup.
Jalapeno adds a great flavour along with its heat and cheddar adds a nice rich cheesiness (if you use something flavourful enough, no cheap flavourless “cheese” here please guys). While I was writing this I definitely got a craving for cheese and now I can’t get the idea of grilling some halloumi and dipping it into a baked Camembert out of my head. I think I have a cheese problem.
Add as much jalapeno as you wish, I probably slightly underplayed it a bit as I worried I’d make it way too spicy so feel free to add more (similarly feel free to put in a little less). These would also work great with some cheese sprinkled on top, but again, that’s up to you! They will freeze individually for a month or so.
What are your favourite warming bread recipes?
- 2 packets dry active yeast
- 2 tbsps sugar
- 475ml warmed milk (approx. 45°C)
- 2 eggs
- 2 tsps salt
- 910g – 1050g all-purpose flour
- 225g mature cheddar cheese, grated
- 30g cup chopped seeded jalapeno pepper, more if desired
- **For the Egg Wash**
- 1 egg, beaten
- 2 tbsp water
- In a large bowl dissolve the yeast and sugar in the warm milk and leave to stand for a few minutes for the yeast to foam and activate.
- Add the eggs, salt and ⅔a of the flour.Beat on a medium speed (if using electric) for about 3 minutes.
- Mix in the cheese and the peppers and enough of the final third of the flour until it forms a firm dough.
- Turn onto a lightly floured surface and knead for 6-8 minutes, until it's smooth and elastic.
- Place in a large greased bowl, cover and place somewhere warm to rise for about 1 hour (until it has doubled in size).
- Knock the dough back and, on a floured surface, divide into 12 even balls. Spread across a couple of baking sheets, spreading them evenly.
- Cover again and allow to rise for a further 30 minutes (again, until they've doubled). While they are rising, preheat the oven to 190°C (170°C fan assisted).
- Make the egg wash by beating the egg with the water. Brush this over the top of each roll and place in the center of the heated oven.
- Bake for 16-20 minutes, until golden brown.
- Remove and allow to cool on a wire rack.