At the near-by Whole Food grocery store, Jalapeno cheddar rolls are only available on weekends when the local football team is playing. My wife really likes this cheese bread. The last time we happened to be in the the store, the bread was available. My wife went “wild” and bought four loaves thinking she would cache them in the freezer, so they would be available on non-game weekends. Unfortunately, unlike previous batches, the person who made this batch was extremely heavy handed with the jalapeno. The heat was so intense, it could have caused spontaneous combustion of the mouth. We couldn’t eat it. With great regret my wife gave away the loaves to friends with asbestos tongues who thought the heat was wonderful.
My wife was very discouraged because she didn’t think she could have faith that the bread she purchased would be an edible batch. I encouraged her to make Jalapeno cheese bread herself. I told her that I could remove all the veins and seeds from the Jalapeno before mincing so that we would have only fresh pepper flavors but no heat. I also pointed out that she could then have the cheddar rolls whenever she wanted them, not just on football weekends. (I didn’t mention that I too secretly looked forward to the availability of homemade cheddar rolls). So, one weekend, she made her own version of Japaleno Cheddar rolls or, I should say, Japapeno double cheddar, triple cheese rolls. They were double cheddar because the bread itself had cheddar cheese in it as well as the filling. Triple cheese because she used two different kinds of cheddar as well as a gouda. She decided to include cheese in the bread itself because she had noticed one of the reasons the Jalapeno rolls from Whole foods was so hot was because the bread itself had jalapeno in it. So she decided if the goal was cheesy flavor go all out and include cheese in the bread too.
My wife also added finely chopped and caramelized onion.
(for bread dough)
4 cups of bread flour
1 3/4 cup milk, scalded
1/2 cup water
3 tablespoons butter, unsalted
2 tablespoons sugar
1 tbs salt
2 packages dry yeast
2 cups shredded Irish cheddar
4 fresh jalapeno pepper, seeded and deveined, finely chopped
1 onion, finely chopped and caramelized in olive oil
2 cup total, grated smoked gouda and double Gloucester cheese
Put bread flour in mixing bowl. Combine the milk, butter, sugar, and salt in a sauce pan.
Scald milk and dissolve the butter, sugar, and salt. Let cool to about 110 degrees.
Meanwhile proof the yeast in the 1/2 cup water with a 1/2 tsp sugar added.
Turn on the mixer and add the liquid ingredients.
After they have been incorporated slowly added the grated cheese until it is incorporated. Add additional flour a little at time until a dough clings to hook and cleans the sides of the bowl.
Continue kneading on speed 2 for 7 to 10 minutes.
Place in greased bowl. Cover and let rise until doubled.
While dough is rising caramelize the onions, prepare the jalapeno and grate the cheeses.
Punch down dough and roll out into a rectangle about 1/4 inch thick.
Spread the onions, jalapeno and cheese evenly over it making sure to get to the edges (#1 and #2).
Roll the dough into a log (#3). Cut crosswise (#4). Put in a heavily greased pyrex pan. Let rolls rise until doubled in size (#5).
Bake in a 375 degree oven for 20 to 25 minutes (#6).
This was a resounding success and decadent beyond belief! While baking, we could smell cheddar and fresh jalapeno. This was a very good roll. It had a soft texture with a nice cheesy cheddar-y bread and fresh jalapeno pepper taste but no significant heat (thanks to my careful removal of veins and seeds). You also can’t go wrong adding the flavor of caramelized onions. Although we are not a football fans, this could have been a perfect snack for watching the Super bowl.