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Jumbo Jalapeno Cheddar Rolls

TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. YIELD: 1 dozen.
Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. —Linda Foreman, Locust Grove, Oklahoma

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 cups warm 2% milk (110° to 115°)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped seeded jalapeno pepper
  • EGG WASH:
  • 1 large egg
  • 2 teaspoons water

Directions

  • 1. In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each piece into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • 4. Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 roll: 368 calories, 9g fat (5g saturated fat), 77mg cholesterol, 542mg sodium, 57g carbohydrate (5g sugars, 2g fiber), 14g protein.

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