I have 4 jalapeño plants this year and all are very happy. I will definitely be replenishing my supply of pickled jalapeños. But I have a bunch of other plans for my peppers as well.
The first is a Challah I have been waiting all year to make; I needed to wait for my plants to start producing. Now that they have, time for jalapeño cheddar challah rolls.
I was expecting the cheese to remain remain in chunks and be a little gooey, but the cheese became fully incorporated into the dough. The texture is beautiful – soft, but substantial and very satisfying. The peppers provide just the right amount of kick.
Jalapeño Cheddar Challah Rolls
adapted from the Frugal Ima
1 cup water
2 tablespoons honey
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tsp salt
2 tsp yeast
4 oz cheddar cheese, cut into small cubes
4 – 8 jalapeño peppers, depending upon size and your preference, halved, deseeded and sliced (from the garden)
Put all the ingredients in the bowl of a standing mixer fitted with a dough hook. Mix and knead on low speed till it’s all smooth, about 10 minutes. Place in an oiled bowl.
Cover and let rise until doubled, about 1 hour.
Grease a round pan. Punch down the dough. Divide and shape it into 8 rolls and place it into the pan.
Cover and let rise for about another half hour. Heat the oven to 350F while the dough is rising. With a pair of scissors, snip an x into the top of each risen roll.
Bake for 30-40 minutes, until the internal temperature in the center roll is 190F.
Let cool on a wire rack. Enjoy!
Makes 8 rolls.