jalapeno cheddar rolls...

- 1/3 cup minced jalapeno (green and red)
- 1 oz. diced pimientos
- 1 clove garlic, minced
- 6.5 oz. water, luck warm (90-100 degree F)
- 0.5 oz. active dry yeast
- 13.5 oz. unbleached bread flour
- 0.5 oz. olive oil
- 1 oz. sugar
- 1/4 ts. ground cayenne
- 1/2 ts. salt
- 5 oz. cheddar cheese
1. Activate yeast with water in a mixing bowl, let it sit for 5 minutes.
2. Add 1/3 flour, mix until smooth. Autolyse for 20 minutes.
3. Add oil and sugar, then all spices. Mix for 2 minutes.
4. Add the remaining flour, mix until take-up.
5. Add salt, then cheese.
6. Ferment overnight in refrigerator.
7. Divide the dough into small balls, proof for 1 hr or until doubled in size.
8. Bake @ 330 degree F for 15-20 minutes.


Manggy said...

I'm loving this recipe, Thip! Spicy bread, how can you go wrong? :) What did you serve it with?

joe said...

Hello Bonbini,
I am the publisher of Pastry & Baking North America magazine (www.pastryna.com)and am trying to get in contact with you. Please email me at info@pastryna.com.


Dawn said...

Those look very addicting. I think I would eat those right up and fast....
thanks for sharing

michelle @ TNS said...

i'm pretty sure i would eat a whole basket of these and spoil my dinner.

which would not be a bad thing.

Thip said...

Mark, I served these rolls with butter at dinner table before main course.
p.s. I also had it with pineapple compost--weird huh. :)

Dawn, that what I did yesterday. :P

Michelle, I agree. ;)

diva@theSugarBar said...

O i really really like cheese in breads. it's amazing that it's got jalapeno in too. great kick! looks pretty as well.

Vanillaorchid said...

They are yummy and cute bread ka P'Thip.

Thip said...

Thanks, diva and vanilla. :)

[eatingclub] vancouver || js said...

They look so cute! I love savoury rolls, and these with the cheddar cheese and the jalapeno sound just amazing.


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