Recipe Origin Global
Rating
No Reviews
Servings 12
Preparation 3 hours 30 min 03:30
Cook 1 hour 15 min 01:15
Ready in 4 hours 45 min 04:45
Difficulty Challenging
Cooking Method Bake
Ingredients Flour
Equipment Cast Iron Dutch Oven
Recipe Type Afternoon Tea Baked Goods Hand Food Supper
Share:
Jalapeno Popper Rolls are risen ready to cook. Finished Jalapeno Popper Roll with its thyme cheese sauce drizzled over it. Cooked Jalapeno Popper Rolls sitting in the Dutch oven. Lonely Jalapeno Popper Rolls sits on the bench waiting to be iced.

Jalapeno Popper Rolls

This recipe for jalapeno popper rolls isn’t for the faint-hearted with 5 separate cooking elements that must be completed to create the final result.

In its core essence this recipe is the traditional flavors of a jalapeno popper transferred to a traditional roll. Thus includes typical flavors and ingredients like jalapenos, cream cheese, and bacon.

Baking outdoors (or even indoors) can be tricky due to the ambient conditions, it is important to watch the ingredient temperatures and be conscious of influences like wind and direct sunlight.

Ingredients

Dough

1/2 cup warm water

2 teaspoons instant dry yeast

3 tablespoons shortening or bacon fat

2 tablespoons white sugar

1 1/4 teaspoons salt

1 cup hot water

2 cups whole wheat flour

1 teaspoon thyme

1/4 teaspoon dried oregano

1 large egg beaten

Additional 2 cups whole wheat flour

Jalapeno Filling

3/4 cup raw jalapenos

5 eggs, beaten

8oz (225g) cream cheese

1/2 cup bacon

Thyme Cheese Sauce

1 tablespoon flour

1/2 teaspoon mustard

1/8 teaspoon cayenne

1 1/2 tablespoon butter

2 tablespoons whipping cream

1 cup 1% milk

1/4 teaspoon thyme

1 cup old/sharp cheddar cheese

2oz (56g) cream cheese

Equipment

liquid measuring cup

stand mixer (optional)

frying pan

plastic wrap

rolling pin

2 10-inch Dutch ovens

small pot

Recipe Directions

  1. In a liquid measuring cup combine the water and warm to 110 degrees F (43 degrees C). Add the yeast then let stand until foamy, about 5 minutes.

  2. In a stand mixer with a dough hook, add shortening or bacon fat, sugar, salt, and hot water. Mix until most of the shortening is melted and soft floating on top of the water. Allow the mixture to cool until warm (110 degrees F | 43 degrees C).

  3. Add to the warm shortening liquid the flour, thyme, and oregano, then mix until smooth.

  4. Add yeast mixture and beaten egg to the dough mixture, mix on slow speed until mostly combined.

  5. Add the remaining 2 cups of flour and continue to mix on low to medium until combined. Mix or knead for 2 minutes on low speed in the stand mixer. The dough will still be very wet.

  6. Increase the speed to medium for about 8 minutes until the dough becomes elastic.
    Alternately you can knead by hand on a counter for 15 minutes. The dough will be wet, so try to resist the urge to flour the counter too much, as the moisture keeps dough soft when baked.

  7. Place the dough into a greased bowl. Cover with plastic wrap and let rise in a warm area until doubled; about 1-2 hours.

  8. Cut the cream cheese into 1/2 inch (13mm) cubes, and leave to heat to room temperature.

  9. Cook the bacon until crispy then chop and/or crumble into small pieces. Put aside until needed.

  10. Remove the skins of the jalapenos by placing in an oven at 400 degrees F (205 degrees C) for 15 minutes until the skins blister. Immediately remove and place the jalapenos in a bowl with plastic wrap to steam and loosen the skin for at least 15 minutes. Peel the skins off.

  11. Slice jalapeno in half lengthwise. Trim off the stem then use a small spoon to scrape out jalapeno seeds. Finely dice the jalapenos.

  12. Crack the eggs and beat. Pour into a warm frying pan stirring continually to make a very soft set scrambled eggs so it is partially runny. Place into a bowl and put aside until needed.

  13. Once the dough is doubled, gently roll the dough out into 24 x 16 inch rectangle that is 1/4 of an inch thick (60 x 40cm rectangle that is 6mm thick).

  14. Add the filling on top of the dough. Using fingers, lay the room temperature cream cheese cubes across the top of the dough then spread to make as even and possible. Evenly crumble and spread the partially cooked scrambled egg. Evenly sprinkle the finely diced jalapeno and bacon.

  15. Roll the dough along the long edge and pinch the end of the dough to the roll then sit on the seam. Slice into 12 even pieces across the roll, about 1 1/2 inches (3.8cm) thick. Place the rolls with spiral showing into 2 greased 10-inch dutch ovens with spaces in between. Alternatively, a 13 x 9 inch (33 x 23 cm) greased tray may be used.

  16. Allow the rolls to rise for 1 hour, this will mostly fill in the gaps between the rolls.

  17. Add the heat to bring the Dutch oven up to 375 degrees F (190 degrees C). Once at temperature bake the rolls for about 30 minutes until the dough is cooked through and brown on top. The dough will have an internal temperature of 195 degrees F (90 degrees C).

  18. In a small heavy pot melt the butter then whisk in the flour, mustard, cayenne until thickened and smells nutty.

  19. Slowly whisk in whipping cream and milk, then bring to a gentle boil while whisking to prevent lumps and burning.

  20. Turn heat down to a low temperature. Cook milk mixture like this until frothy and thickened; about 7 more minutes.

  21. Turn off the heat then add the cream cheese, cheese, and thyme. Whisk to melt the cheese until smooth.

  22. Drizzle on the hot rolls, then serve immediately.

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Global
Rating
No Reviews
Servings 12
Preparation 3 hours 30 min 03:30
Cook 1 hour 15 min 01:15
Ready in 4 hours 45 min 04:45
Difficulty Challenging
Cooking Method Bake
Ingredients Flour
Equipment Cast Iron Dutch Oven
Recipe Type Afternoon Tea Baked Goods Hand Food Supper
Share: