Скачать или смотреть JALAPEÑO & CHEESE ROLLS

Cheesy but not spicy? Oh well!

Dough Specs:
300g GF bread flour @kingarthurbaking
100g water
150g milk
120g GF sourdough starter
6g salt
1 egg
75g sugar
85g butter (softened)

✅ Filled with jalapeno, cheddar, and gruyere
✅ Topped with maldon salt flakes

Process:
Mix everything together in a mixer with the PADDLE attachment. The dough is very sticky but firms up after fermentation.
Transfer it to a lightly greased bowl and roughly shape it into a ball
Cover and let rise for 5-6hrs at 78-80F
Refrigerate overnight
Divide, roll it out, fill, and shape cold from the fridge the next day as seen in reel
Loosely fit rolls in a 9x13 pan
Let rise for 3-4hrs at 75-80F until puffy
Brush on egg wash
Top with maldon salt flakes
Bake at 400F for 30mins or until internal temp reaches 200F
Enjoy while warm