Cheddar jalapeño bread rolls (rolled up) ⋆ recipe via SOULFOOD.nl

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Delicious soft bread rolls with a filling of cheddar cheese and rings of jalapeño peppers. That is something different than usual!

There's something special about bread rolls that have been rolled up and baked with the filling and all. I really love the classic sweet cinnamon buns and Antillean pandushi† But you can apply the principle to something hearty. These cheddar jalapeño bread rolls for example, or the barbecue chicken bread rolls that we made last year.

I got the idea for these bread rolls from my friend Rudy† He is called 'the best baker in the whole gnome forest' and he regularly bakes delicious sourdough bread that also contains these ingredients. Very tasty, but… I am quite impatient and when my bread is baked, I want to eat it IMMEDIATELY. That is not the case with bread that you still have to slice. That's why these preformed little bread rolls. Those can come out of the oven – hop – into your mouth!

This recipe makes about 15 cheddar jalapeño bread rolls.

Ingredients:

for the bread

500 gr flour
300 ml lukewarm milk
7 g dried yeast OR 25 g fresh yeast
50 gr butter, at room temperature
25 gr sugar
10 g salt
some extra butter, to spread

for the filling

75 gr butter
1 tbsp of our 'The Original' spices
(or spices of your choice)
150 gr grated cheddar cheese
4 to 5 jalapeño peppers

watch the video

In the video below you can see how I make the cheddar jalapeño bread rolls in 30 seconds:

Preparation cheddar jalapeño bread rolls

We start this recipe by making the bread dough. To do this, first dissolve the yeast in a little bit of the milk. Let this stand together for about 10 minutes, until it starts to foam.

Then knead a soft and supple dough from all ingredients. With a stand mixer this takes about 5 minutes and by hand about XNUMX minutes. Place the dough in a large bowl and cover with plastic wrap or a wet tea towel. Let the dough rise for an hour in a warm place.

After the dough has risen, you can knead it gently again. Then dust your work surface with flour and roll out the dough until it is about a centimeter thick. Then melt the butter in a small pan and stir it the spices by.

Brush the dough lightly with the seasoned butter. I use a silicone brush for this. You should be left with about half of the butter mixture. We will use this later to grease the bread rolls.

Then sprinkle the dough with the cheddar. Then cut the jalapeño peppers into thin rings and sprinkle them over the dough as well. Finally, roll the dough up tightly, the way you would roll up a pancake.

Pinch the edge of the dough tightly, so that the buns remain closed later. Then cut the rolling pin into slices about 2,5 centimeters wide and place them in an oven dish or roasting tray lined with baking paper. The bread rolls may have a few centimeters of space between them. These will be filled later when the bread rises again.

When all the bread rolls are in the dish, you can smear them with a layer of the seasoned butter. Then let them rise for another hour in a warm place.

Then preheat the oven to 200 degrees. Bake the cheddar jalapeño rolls for about 20 minutes until done and golden brown. Do you want them to shine beautifully after baking? Then brush them with some milk in the last minute. You can also do this two or three times.

Finally, let the buns cool in the baking dish. Enjoy your dinner!

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