Happy National Spicy Food Day! Seriously, its a day. August 19th is dedicated to the celebration of spicy food. I love spicy food, and have a tendency to look at a dish and think, “And how would this taste with jalapenos?” Which is where these rolls came from. I took perfectly innocent, delightful brioche rolls and corrupted them with jalapenos. Just like I did with that Mac N Cheese, and those cornbread muffins. It might be a sickness.
Jalapeno Brioche Rolls
1/4 cup chopped jalapenos
2 tbs butter
1/2 tsp salt
1/4 cup water
1/4 cup milk
2 tablespoons sugar
1 envelope of dry active yeast (2 1/4 tsp)
3 cups all purpose flour
1 teaspoons salt
3 large eggs
2 sticks unsalted butter, softened
Chop the jalapenos, removing the seeds.
Heat 2 tbs of butter in a pan over medium heat until melted. Add the jalapenos and sauté until softened, about 5 minutes. Allow to cool. Combine the milk and the water and heat in the microwave for 10 seconds, test the temperature (you want it between 105 and 110) and repeat until the desired temperature is reached. Put your warm milk/water and sugar in the bowl of a stand mixer.
Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
Add the flour and with the dough hook attachment, mix on low speed until its combined into a flaky ball (about 1 1/2 minutes).
Add the eggs, one at a time, mixing until combined.
Add the softened butter (softened is important) and the jalapenos, beat until the dough gathers around the hook and is smooth and shiny.
Coat the inside of a bowl with olive oil and place the dough ball in it
Wrap with plastic wrap leave in a warm place until it’s double in size, about 1 1/2 hours.
Grab the dough at the sides until it has deflated.
Allow to rise a second time at room temperature, until it has doubled in size, about 45 minutes.
Remove from the bowl and shape into a long log, about 4 inches wide and 1 foot long.
Using a sharp knife, cut in 3 equal sized pieces.
Then cut each of those pieces in half (you will now have 6 pieces.)
Now cut each of those pieces in half and you will have 12 equal sized pieces.
Cut each slice into 3 equal sized pieces, rolling each into a ball and placing all three into the same well of a muffin tin. Repeat for each slice.
Cove with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.
Preheat the oven to 400. Bake for 20 minutes or until golden brown.
Serve with Roasted Garlic Butter.