Thursday, April 25, 2013

JUMBO JALAPENO CHEDDAR ROLLS

When I made this batter, I knew I could get at least 18 rolls out of it.  I probably could have made 24 or 30 regular sized dinner rolls.  These will make great hamburger buns!
JUMBO JALAPENO CHEDDAR ROLLS

Carol from Taste of Home BB

2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)

2 Tbsp. granulated sugar

2 c. warm milk (110-115 degrees)

2 eggs

2 tsp. salt

4 1/2-5 1/2 c. bread flour

2 c. (8 oz.) shredded cheddar cheese

1/2 c. chopped seeded jalapeno pepper

EGG WASH:

1 egg

2 tsp. water

In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 c. flour. Beat on medium speed for 3 minutes.

Stir in cheese, jalapeno and enough of the remaining flour to form a firm dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 45-60 minutes.

Punch dough down. Turn onto a lightly floured surface; divide dough into 12 pieces.(Beth made 18 rolls and put in a jelly roll pan) Shape each piece of dough into a roll. Place in (2) greased 9x9x2" round baking pans OR in (1) 13x9x2-inch baking pan. Cover; let rise until doubled, about 30 minutes.

Combine egg and water; brush lightly over rolls. Bake @ 375 degrees for 16-20 minutes or until golden brown.

Remove rolls from pans to wire racks. Serve warm. Makes 1 dozen jumbo rolls.

 

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