2 cups milk
2 tablespoons granulated sugar
2 teaspoons salt
2 tablespoons active dry yeast
6 1/2 cups bread flour
9 ounces grated cheddar cheese
2 large eggs
1/4 cup plus 1 teaspoon vegetable oil
3 medium jalapeño chilies, stemmed, seeded, and minced (more or less to taste)
Heat the milk, sugar, and salt in a 1 1/2-quart saucepan over medium heat to a temperature of 120ºF, about 4 to 5 minutes. Remove from the heat and pour into the bowl of an electric mixer. Add the yeast and stir gently to dissolve. Allow the mixture to stand and foam for 4 to 5 minutes.
Add 6 cups flour, 8 ounces cheddar, the eggs, 1/4 cup vegetable oil, and the jalapeños. Knead dough until the dough forms a smooth ball that pulls away from the sides of the bowl.
Coat the inside of a 5-quart stainless steel bowl with the remaining teaspoon vegetable oil. Place the dough in the bowl and wipe the bowl with the dough. Cover with plastic wrap. Allow the dough to rise in a warm location until it has doubled in size, about 1 hour.
Preheat the oven to 325ºF.
Place the dough an a clean, dry, lightly floured work surface, using the remaining flour as necessary. Use a sharp knife to cut the dough into 24 equal portions. Shape each portion into a ball. Divide the balls onto 2 baking sheets lined with parchment paper. Slightly flatten the top of each ball. Loosely cover the dough with plastic wrap and allow to rise in a warm location until doubled in size, about 20 minutes.
When the buns have doubled in size, use a razor blade or a very sharp paring knife to cut a 1/2-inch-deep slit in the top of each bun. Sprinkle the remaining cheddar over the top of the buns. Bake the buns in the center of the oven for 23 to 25 minutes, until golden brown.
Allow the buns to cool thoroughly.
These rolls are definitely worth the work. They will keep fresh for 2 to 3 days at room temperature stored in a resealable plastic bag.
Back to recipe index.
Page created 23 April 1999