Jalapeno & Cheddar Rolls

Jalapeno & Cheddar Bread

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 & Cheddar Bread

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.

Jalapeno & Cheddar Bread

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?

Jalapeno & Cheddar Rolls
 
Prep time
Cook time
Total time
 
Author:
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.