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Nacho Jalapeño Cheese Make-Ahead Rolls

November 1, 2017


These are super addictive Tex-Mex dinner rolls that are the perfect companion to chili or hot corn chowder. The dough is simple to make and the beauty of it is that it can be made up to five days ahead of time. The dough can be used all at once and will make 24 rolls, or it can be used a little at a time for just a few rolls a day baked fresh. It's totally up to you. 


Nacho Jalapeño Make-Ahead Rolls

6 cups Texas Pure Milling Bread Flour 
2 ½ cups Water, lukewarm
1 ½ tsp. Salt
1 Tbsp. Onion Powder
2 tsp. Active dry yeast
2 cups Shredded Sharp Cheddar Cheese
1 cup Nacho Jalapeño slices


Directions:  In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast. Knead 5-7 minutes until dough is smooth and elastic.  Form into a ball and cover the dough in the mixing bowl. Let the dough rise two hours at room temperature until doubled in size. Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days. After a few days, the flavor will be tangier and closer to a sourdough. When you’re ready to make rolls, take the dough out of the fridge. Form into 24 rolls. Place on sheetpan 1 inch apart and mist the top of each roll lightly with oil. Raise about 1 hour, until doubled in size.  Top each roll with 1 Tablespoon sharp cheddar cheese and then 1-2 slices of Jalapeño.

Preheat oven to 375°F and bake 20-25 minutes until the internal temperature is over 195 F°. Yield 24.


 Serve warm with your favorite chili or stew. 




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