Jalapeno Cheese Rolls
By D. S. Mitchell
Life Lesson #2
Recently I posted a recipe for Apple Quake (Cake). That recipe and the “life lesson” shared with that recipe is part of a cookbook-biography I have played around with. I didn’t really have a formalized plan for what I was going to do with the material when I started writing down my mom’s recipes and accompanying life lessons. Not atypical for many writers. The working title; “41 Life Lessons From My Mother’s Kitchen”. Now that I am close to my target 41 Life Lessons I decided I would begin sharing these fabulous recipes and common sense life lessons with Calamity News and Politics readers. Here is recipe 2 from my cookbook project.
While I was growing up my Mom owned a busy café style restaurant in NW Portland, Oregon. The “Fifth Wheel” was located on St. Helen’s Rd. A lunch time favorite were hot deli style sandwiches served, not on bread, but on mouth-watering, scrumptious, homemade Jalapeno Cheese Rolls. The rolls are actually more like hamburger buns when baked. Her’s were famous. Mom’s original version is Top Secret, but a good option is the one I am sharing here. Once you’ve made a sandwich with one of these rolls you will never want a plain bread sandwich again.
JALAPENO CHEESE ROLLS
1 bag of Self-Rising Hot Roll Mix (use the 48 rolls recipe)
5 Jalapeno peppers (unseeded)
1 Medium Sweet Onion
5 Cloves Garlic
½ Stick Butter
Salt and Pepper to Taste
24 Slices American Cheese
48 oz, Shredded Mexican Cheese
*FYI: Handling Jalapeno peppers can be irritating. I suggest wearing gloves. Be sure to keep hands away for eyes, nose and mouth after handling the peppers. Dispose of gloves and immediately wash your hands thoroughly.
1.) Prepare hot roll mix and allow to rise. (Proof at 120 degrees)
2.) Chop jalapeno, onion and garlic in food processor until smooth but slightly chunky.
3.) Sauté processed veggies in butter until soft and season with salt and pepper.
4.) Combine cooked veggies with hot roll mix.
5.) Divide dough into 2 equal portions, setting one aside.
6.) Roll out one of the divided portions of dough on a clean lightly flour dusted counter top. (A large island is perfect.) Be sure to roll dough out until you have got 12 individual 4” wide x 12” long strips. Repeat with the second half of dough. You will have 24 strips of dough.
7.) Warning! DON’T MIX CHEESE INTO DOUGH, LAY IT ON TOP of the dough!! Cheese prohibits dough from rising.
8.) Visualize each strip of dough as 3 sections. Place ½ slice American Cheese in middle of the strip, fold right section of dough over cheese piece. This will make a section of dough on top of the American Cheese. On this section place another ½ slice American Cheese and top with 1 oz. Shredded Mexican Cheese. Fold remaining dough over the cheese. Sprinkle remaining Mexican Cheese on top of dough.
9.) Allow dough to rise a second time in the proofer.
10.) Bake using directions on dinner roll package, but allow an extra 5 minutes to compensate for larger roll size.
Short cuts. Shortcuts can be a great thing. They can get you where you want to go more quickly, or they can get you lost.