Categories: Bread
Ingredients
- 2 cups (9 oz.) all-purpose or bread flour, plus 1/2 cup for kneading
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon (or one packet) of yeast
- 1/2 cup buttermilk, heated to 110 degrees
- 1/4 cup canola oil
- 1 egg, room temperature
- 2 jalapeños, stems and seeds removed and diced
- 3/4 cup shredded longhorn cheddar
Directions
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Mix together the 2 cups of flour, salt, sugar, and yeast. Beat the egg with the oil and then add the warm buttermilk. Stir the liquid into the dry ingredients and mix well.
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Let dough rest for 15 minutes and then add the jalapenos and shredded cheddar. Spread a 1/2 cup of flour on a clean surface and knead dough for five minutes or until it comes together. Note that the dough will be a little sticky.
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Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.
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Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.
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To shape the rolls, take each ball and then flatten it so it looks like a disc.
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Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.
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Meanwhile, preheat the oven to 400 degrees. Bake the rolls for 15 minutes or until lightly browned.
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Note: Bread only lasts a day, but freezes well.