4 cups all purpose flour
2 teaspoons salt
1 ½ teaspoons sugar
2 teaspoons garlic powder
1 teaspoon dried parsley
1 package (2 ½ teaspoons) instant active dry yeast
1/3 cup olive oil
1 cup water
¼ cup milk
2 large or 3 medium jalapenos, seeded with membranes removed, diced small
½ cup shredded parmesan cheese
¾ cup shredded cheddar cheese
¾ cup shredded Monterey jack cheese
In mixer fitted with dough hook, whisk together flour, salt, sugar garlic powder, parsley, and yeast. In separate bowl, combine olive oil, water, and milk. Pour liquid mixture into dry ingredients and mix with dough hook on speed 1 until thoroughly combined, about 1 minute. Increase to speed 2 and mix for 3 more minutes, stopping once to scrape bottom of bowl.
Place dough in bowl sprayed with cooking spray, cover with plastic wrap and let rise in a warm, draft free area, until doubled in bulk, about 1 hour. Punch down dough and remove from bowl. Roll into an 11×15” rectangle.
Sprinkle parmesan cheese evenly over dough, leaving about a ½” border uncovered by toppings on one long side. Sprinkle diced jalapenos over parmesan cheese. Combine cheddar and Monterey jack cheese and sprinkle over jalapenos. You should still have the ½” border of dough bare on one long side. Brush this with a little water to moisten, to help sealing once the dough has been rolled. Starting from the long side opposite the dough border, roll the dough and its toppings into a long roll, and seal by pinching the dough border closed. Push and pull the dough roll gently until it is uniform in shape and thickness throughout. Slice the roll lengthwise into twelve equal parts, placing each one cut side down on a parchment lined baking sheet.
Cover rolls with plastic wrap and let rise until almost double, about 30-45 minutes. Meanwhile, preheat oven to 400˚. Once risen, bake rolls for 18-20 minutes or until golden brown and bubbly.
Michelle M. Gonsalves
Frontera Produce LTD