Jalapeno & Cheddar Rolls
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the eggs, salt and ⅔a of the flour.Beat on a medium speed (if using electric) for about 3 minutes.
  3. Mix in the cheese and the peppers and enough of the final third of the flour until it forms a firm dough.
  4. Turn onto a lightly floured surface and knead for 6-8 minutes, until it's smooth and elastic.
  5. Place in a large greased bowl, cover and place somewhere warm to rise for about 1 hour (until it has doubled in size).
  6. Knock the dough back and, on a floured surface, divide into 12 even balls. Spread across a couple of baking sheets, spreading them evenly.
  7. 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).
  8. 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.
  9. Bake for 16-20 minutes, until golden brown.
  10. Remove and allow to cool on a wire rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/bread/jalapeno-cheddar-rolls/