Jalapeño Honey Wholewheat Rolls
Introduce
Chef :
Celeste
Jalapeño Honey Wholewheat Rolls
I adapted a blue ribbon honey wholewheat recipe from cooks.com, adding more flavour in the form of jalapeños, and an egg white glaze. These would be great with my habanero eggs recipe (see attachment to recipe cover photo).
Ingredient
Food ration :
16 servings
Cooking instructions
* Step 1
Measure out the honey and use 1 teaspoon of it to stir into the warm water in a jug or small bowl
* Step 2
Stir in the yeast and set aside to get frothy for 5-15 minutes
* Step 3
Put the flours in a microwaveable bowl and warm in the microwave for 30 seconds, then put into the bowl on a stand mixer (if using)
* Step 4
Pour the evaporated milk into a jug and warm in the microwave for 30 seconds
* Step 5
Put all tne ingredients, except the jalapeños and egg white, into the mixer bowl (make sure you have the dough hook on)
* Step 6
Switch on mixer at a low to medium speed. Allow dough to mix for 5 minutes. If it is very stiff, add a tsp more vinegar or warm water at the start.
* Step 7
After 5 minutes kneading, add the jalapeños, and mix for 1 minute more
* Step 8
Cover the dough and let it rise fir 1 and a half hours in a warm, draught-free place
* Step 9
Lightly flour a 10" by 10" square baking tin
* Step 10
Punch down the risen dough and divide it into two, then four, then eight, then sixteen pieces
* Step 11
Shape each piece into a ball and place them in four rows of four in the floured tin
* Step 13
Cover the rolls and rise in a warm place for another 20 minutes
* Step 14
Bake rolls at center of the oven for 25-35 minutes, making sure they are cooked in between the rolls
* Step 15
Remove tin from the oven and immediately brush the tops if the rolls with egg white (this will cook and give a good shine)
* Step 16
Remove rolls to a wire rack and allow to cool at least slightly before eating...
Note: if there is a photo you can click to enlarge it
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