If you think I’m exaggerating when I say this is the best bread ever this was my facebook status today on my personal account.
Luckily it was. I have never gotten this response from my husband before, keep in mind that I make all kinds of yummy stuff including all those cheesecakes. Not only him but my sister just instant messaged me to ask if she could have some bread if she came over.
What makes it so good? The flavor and texture of the actual bread is the best I have ever made but the jalapeno and cheese add just another layer of specialness.
Don’t be afraid of the jalapeno, just like in my butter chicken recipe, it really mostly gives flavor this isn’t spicy unless for some reason your jalapenos are super spicy but you can always use less and if you want more kick definitely use more.
But it does take time. And planning. You need to start this the day before and have some time to wait the day of. But it freezes AMAZINGLY.
You know the my husband is anti-leftover and even he was drooling each time I pulled one from the freezer.
What You Need to Make Jalapeño Cheese Rolls
Ingredients for the night before you make them
- 1 ¼ cups bread flour
- ¾ cup water
- ¼ teaspoon instant yeast
Ingredients for baking day:
- 1 ¾ cups lukewarm water
- ¼ cup cornmeal
- 2 tbs butter
- 3 ½-4 cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons salt
- 3-4 jalapenos diced and seeded (about 3/4 cup ) adjust this to your families preference though
- 1/2 to 3/4 C water
- 2 cups shredded sharp cheddar cheese (divided)
- 2 cups shredded pepper jack cheese (divided)
How to Make Cheese Jalapeño Bread
This is a two day process so just keep that in mind when you start. The day before you want to back these you’re going to start making the dough.
The Night Before
- Combine bread flour, water, 1/4 tsp instant yeast together and mix
- Add more water if necessary to make a moist dough. Do this in a food safe breathable container or cover with plastic wrap .
- Leave the mixture to wit at room temperature overnight or for 12-18 hours. (I just do it the night before and start using it in the early afternoon)
(it could be wetter than this even)
On Baking Day
- Combine the lukewarm water and cornmeal in saucepan.
- Bring to low boil then turn heat down and simmer 5 minutes.
- Stirring frequently so it doesn’t burn.
- Pour into mixing bowl stir in butter until well combinedand allow to cool to 110 degrees.
- Add in the 1 tsp instant yeast, and 1 cup bread flour.
- Mix on low with a bread hook until well blended.
6. Add in the salt, jalapenos, and 1/2 of each of the cheeses (1 C pepper jack and 1 C cheddar).
7. Mix until blended. Add 1/2 to 3/4 C water.
8. Add the flour slowly. The dough needs to be very sticky (the consistency of cinnamon rolls).
9. Add the “night before” mixture” a a small amount more flower if needed to get the right consistency.
10. Mix 5-10 minutes. While mixing on low speed, the dough should stick to the bottom of the bowl but not the sides. It’s better to be on the wet side than the dry side.
11. Cover with plastic wrap and rest for 1-2 hours, till double in size. (room temp in the winter you’ll probably need closer to 2 hours if you’re impatient fill your sink with hot water put the mixing bowl in (you don’t want the water to come close to getting in the bowl though) cover with plastic wrap and towel if needed to help weigh it down) and you can use it in 30-40 minutes)
12. Cover your table with flour. Dump dough onto flour and sprinkle more flour on top. Lightly press and roll the dough into a rectangle. Depending on the size of rolls you want cut dough in half with a pizza cutter.
13. Put all but 1/2 a cup cheese on the dough. Roll the dough, cut and sprinkle with cheese, cover loosely with plastic or towel. (I cut it into 20 pieces and they still ended up being pretty big).
14. Place on cookie sheets, cut side up, spread the tops of the dough so the cheese is exposed and sprinkle reserved cheese (make sure to leave a decent amount of space between each roll they’re going to rise again and grown when they bake.
15. Rest for 1-2 hours.
16. Preheat oven to 425. Bake for 30-35 minutes. Cool. I highly recommend using heavy cookie sheets so the bottoms don’t burn or get too crisp.
I know it’s involved but I promise it’s worth it.
(adapted from modern foodie)
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Life with the Lebedas says
Those look fantastic!!
I wanted to let you know you’ve been featured for Craftify It Thursday on Life with the Lebedas Blog. Hope you’ll swing by and grab the feature button. Your also welcome to link up other crafts!
Have an awesome Thursday!
Those look super yummy!
Yum! Trying this one for sure!
Mmm, so yummy!!
These look soooo good!
I found you on Craft-o-maniac’s blog hop and am now following. I’m looking forward to checking out more of your posts. :)
Jan at Jewelry4Change
the cape on the corner says
oh my gosh, YUM!!
These look soooooo incredibly good…I’m kind of scared to try them though, think you could just send some over? J/K I will have to put them on my “must try” list!!!
Those look amazing! I just love both cheese and jalapeno so I think I’ll try to make those some day!
Krafty Kat says
Those look soooo good! I admit I am a bit afraid of the jalapeno but I’m willing to give it a try! Thanks for linking up!
Busy as a Bee in Paris says
cannot wait to try this recipe! just visiting from a to z
Garden of Egan says
That looks too delicious.
I’m writing the recipe RIGHT NOW!
YUM!!!!! Im totally going to make these for treat day at work!!!
stopping by from http://makethebestofeverything.blogspot.com/.
can i just say: o.m.g.
this recipe has all of my favorite things: bread, jalapenos & cheese, rolled into one.
i’m making these immediately!!! :D thank you so much for sharing.
saw this recipe on it’s a keeper!
Sherry @ Lamp Unto My Feet says
Oh, my! These look absolutely delish!! I added this to my “To Try” list! :)
HOLY CRAP. These look so good. So bookmarking these. I kind of want them NOW. Ugh that means I need to go to the store :)
Thanks for sharing.
Just Another Day in Paradise
Oh my, my, my!! These are so on my to do list!!! They look so delicious. Thanks for sharing. I am a new follower and would love for you to com visit me at The Farm Girl Recipes. Thanks!
Garden of Egan says
OK, they are rising!
I’ve been dreaming about them since I saw the recipe last week.
I’m so excited to taste them.
You’re right, they were involved, but I think they are going to be worth it!
Saw you on Somewhat Simple. These caught my eye.
They look amazing!
Wow! These look amazing!! I am bookmarking this for future reference! Can’t wait to try them!! Thanks for sharing!!
They look and sound very good
[email protected] says
Just made these! They’re SO good. I had never used bread flour before and I am definitely going to continue using it. Best rolls/bread I’ve ever made!
Vivienne @ the V Spot says
Looks delish! Saw you on so very chari…
oh my…it’s dinner time and I’m starving for a couple of these!!!
Great recipe…I will be trying these!
All Things Heart and Home
Marissa I’m not sure what you are trying to do to me, and everyone else, who is trying to lose weight, BUT these look sooooooo good. I seriously want to try them, like now, he he.
I seriously loved this so much I just HAD to FEATURE YOU, so come grab a button, and display it proudly!!
THANKS again for linking up to Bella Before and After **AMAZE ME AUGUST**, and don’t forget I have a fabulous giveaway going on this week for an original AVOCADO ART painting, by ME!! Come enter before it’s too late. GIVEAWAY HERE, I really appreciate the support girl.
thanks! I told you they are insanely good! just eat one at a time, it helps if you freeze them then it takes longer for them to be edible haha
These look REALLY good! Thank you for sharing the tutorial!
Thanks for linking up to Making It With Allie last week! I can’t wait to see what you have for this week!
Lisa @ Flour Me With Love says
These look amazing! I’d love for you to share the recipe at Mix it up Monday:
I hope to see you soon:)
Rose Jes says
I’m going to make these! They are right up my ally. Thanks for sharing the link with me. Pinning right now!