Jalapeno Cheese Rolls

Today is Cinco de Mayo, or the 5th of May. Here in the United States, this a a big day of celebrations for Latinos, and people who are Latinos even if only just for the day. It celebrates everything Mexican. I am not quite sure what I will be preparing for dinner tonight, but I guarantee it will have a Latin flair. I did however make some jalapeno cheese rolls, that are very tasty. We have eaten then as rolls with dinner as well as using them for sandwiches.

Jalapeno Cheese Rolls

These rolls are perfect for any occasion, fancy or simple. They taste great on their own or when used as sandwiches.

4 1/2 tsp dry active yeast or 2 packages

2 TBSP sugar

2 cups warm milk

2 eggs at room temperature

2 tsp salt

6 1/2-7 cups flour, divided

2 cups shredded cheese

1/2 cup jalapenos, chopped fine

egg wash

Combine all the dry ingredients together and mix well.

Mix the yeast, warm milk and sugar together, and let stand for about 10 minutes. Then add the eggs and mix for about 3 minutes at a medium speed.

Add the jalapenos and cheese to the milk & egg mixture and blend again, then add 4 cups of the dry flour and salt, 1/2 at a time, mixing in between each addition. Just mix until it is blended. It will be a very soft dough.

Use the rest of the flour on a hard, flat surface, and knead into the soft dough mixture, kneading in as much flour as the dough will hold. Form into a ball, grease a large bowl with olive oil, cover and let rise for 1 hour.

When the dough has doubled in size, punch it down and cut into 12-14 equal sized portions and roll into balls. Place the dough balls onto a greased baking sheet, about 2-3 inches apart, and let rise again for about 30 minutes.

Preheat the oven to 375* F or 191*C.

Make an egg wash and generously coat the rolls. Then bake for about 20 minutes, or until golden brown. Serve hot or warm, with a generous spread of butter or honey butter. !Disfruitar!

Celebrate everyday and make everyday a celebration. Stay safe and stay well. ‘Til next time.