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Prep Time: 240 Minutes Cook Time: 50 Minutes |
Ready In: 290 Minutes Servings: 16 |
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Mexican style rolls.im putting in the option of cream cheese and jalapenos great stuff Ingredients:
2 cups water |
1 1/2 teaspoons honey |
2 tablespoons butter |
1/4 teaspoon salt |
3 cups bread flour (high gluten flour) |
3 cups wheat flour |
1 (1/4 ounce) package yeast |
6 ounces cream cheese (optional) |
1/4 cup jalapeno, sliced (optional) |
1/2 cup water |
1 teaspoon cornstarch |
Directions:
1. Heat water, honey, butter, and salt together in a saucepan.
2. Let cool to lukewarm; add yeast.
3. Let stand for 10 minutes.
4. In separate bowl, add flour to the water mixture; mix well.
5. Turn out and knead for 10 minutes, adding more flour as necessary.
6. Replace in bowl, cover and let rise until doubled.
7. Punch down, divide into sixteen pieces and form into logs.
8. Place rolls on greased baking sheet.
9. at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
10. Cover and let rise until doubled.
11. Preheat oven to 375°F.
12. While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
13. Brush rolls with the glaze and lightly score top of rolls with sharp knife.
14. Bake 35 minutes or until golden.
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