Pepper and Onion rolls
• 1 package active dry yeast
• 1 cup water
• 1 egg, beaten
• 1 egg, separated
• 2 tablespoons butter, softened
• an unholy number of cups flour, divided
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 3 small canned jalapeno peppers or fresh jalapeno peppers, seeded and chopped (I used a can of mild green chilies...not because I really like them, but because I'm lazy as hell, and they were easiest to find)
• 1/4 cup minced red onion
Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
Combine dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt.
Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
Beat in peppers, onion and enough of the remaining flour to form a soft dough.
Add in flour and beat until it will form a ball. With most breads, you'd let it rise here, but the original didn't, and I didn't. You might try it, though.
Knead like crazy hell.
Let your little sister step in and knead some more.
Pinch into small balls, and place on greased and floured cookie sheets.
Place somewhere warm to rise for about 30-45 minutes.
Brush with egg wash (about half egg whites, half water). I added food coloring, because I'm insane.
Bake at 400° for about 15-20 minutes per cookie sheet.
Variations -
Would be good with minced garlic - probably no more garlic salt, though, Kari was worried about the salt harming the yeast as it was.
Original recipe had a cup of shredded cheddar mixed in. Would be good if you were someone other than me.
I topped it by pressing a few more pepper chunks into the centers before letting them rise.
Even if you had some anticheese people, you could always add cheddar the same way, as a topper, probably in the middle of baking.
Food coloring, bitches! I have purple and yellow rolls right now. Red, green, and plain would be cool, for Mexico.
Obviously you could use any type of fresh or canned pepper. I think it'd be fun to make a batch with habenaros...though I'm not sure who would eat them. Kari also thinks batches with fresh peppers might rise a little better, because we're sure the canned ones have more salt.
Results -
A dense but still tasty roll, with a nice shiny brown outside. My mild chilies were way too mild, though, and mostly it just ended up a nice savory onion roll with a little, fetus-like kick whenever I actually got a chili piece. (All the reproductive-age women rush to gently touch the rolls, and feel the little teeny tiny kicks.) Overall, good, but next time I'm springing for fresh jalapenos, and leaving the seeds in. Mwahahaha!
• 1 cup water
• 1 egg, beaten
• 1 egg, separated
• 2 tablespoons butter, softened
• an unholy number of cups flour, divided
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 3 small canned jalapeno peppers or fresh jalapeno peppers, seeded and chopped (I used a can of mild green chilies...not because I really like them, but because I'm lazy as hell, and they were easiest to find)
• 1/4 cup minced red onion
Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
Combine dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt.
Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
Beat in peppers, onion and enough of the remaining flour to form a soft dough.
Add in flour and beat until it will form a ball. With most breads, you'd let it rise here, but the original didn't, and I didn't. You might try it, though.
Knead like crazy hell.
Let your little sister step in and knead some more.
Pinch into small balls, and place on greased and floured cookie sheets.
Place somewhere warm to rise for about 30-45 minutes.
Brush with egg wash (about half egg whites, half water). I added food coloring, because I'm insane.
Bake at 400° for about 15-20 minutes per cookie sheet.
Variations -
Would be good with minced garlic - probably no more garlic salt, though, Kari was worried about the salt harming the yeast as it was.
Original recipe had a cup of shredded cheddar mixed in. Would be good if you were someone other than me.
I topped it by pressing a few more pepper chunks into the centers before letting them rise.
Even if you had some anticheese people, you could always add cheddar the same way, as a topper, probably in the middle of baking.
Food coloring, bitches! I have purple and yellow rolls right now. Red, green, and plain would be cool, for Mexico.
Obviously you could use any type of fresh or canned pepper. I think it'd be fun to make a batch with habenaros...though I'm not sure who would eat them. Kari also thinks batches with fresh peppers might rise a little better, because we're sure the canned ones have more salt.
Results -
A dense but still tasty roll, with a nice shiny brown outside. My mild chilies were way too mild, though, and mostly it just ended up a nice savory onion roll with a little, fetus-like kick whenever I actually got a chili piece. (All the reproductive-age women rush to gently touch the rolls, and feel the little teeny tiny kicks.) Overall, good, but next time I'm springing for fresh jalapenos, and leaving the seeds in. Mwahahaha!