For our thanksgiving feast, I decided to make some fresh bread rolls. I wanted something with a bit of bite, so I tried out this recipe and it turned out really well. I’ve repeated it here just in case the other page disappears.

Ingredients:

• 2 cups milk
• 2 tablespoons sugar
• 2 packages active dry yeast
• 8 cups all-purpose flour
• 2 cups grated cheddar cheese
• 1/4 cup minced seeded jalapenos
• 2 teaspoons salt
• 2 eggs
• 1 egg beaten

Directions:

• Heat milk and sugar to 115° F stirring to dissolve sugar.
• Stir in yeast then let stand 5 minutes.
• Combine flour, cheese, jalapenos and salt in electric mixer bowl
• Add yeast mixture and 2 eggs then beat 2 minutes on low speed scraping side of bowl as necessary.
• Beat at medium-low speed for 7 minutes
• Place dough in lightly greased bowl then cover with towel and let rise 1 hour or until doubled in size.
• Punch down dough then divide into 12 portions.
• Place on two parchment-lined or greased baking sheets and cover lightly with plastic wrap.
• Allow to rise 45 minutes (as shown above)
• Preheat oven to 375
• Brush rolls with beaten egg then bake 25 minutes and cook on wire rack

The finished product:

The great thing about these bread rolls is that they have a warming sensation from the chillis. I ended up using two different types, a normal chilli minced up roughly with a Thai bird’s eye chilli really finely chopped up to provide a warming sensation throughout.