Cheesy Jalapeño Bread Rolls

Delight Gluten Free - - Indulge -

Yield: 10 serv­ings PREP TIME: 1 HOUR 10 MIN­UTES TO­TAL TIME: 2 HOURS GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE Home­made cheesy bread rolls baked to per­fec­tion with a touch of spici­ness. These can be en­joyed as an ap­pe­tizer, too!

1 pack­age rapid rise yeast 1 cup hot wa­ter 1 ta­ble­spoon olive oil 2 cups gluten-free all-pur­pose flour 1 ta­ble­spoon gran­u­lated sugar 1 tea­spoon salt 1¼ cups Mex­i­can cheese blend, di­vided 10 jalapeño slices

1. In a small bowl, whisk to­gether the yeast, wa­ter and olive oil. Set aside.

2. In a large bowl, whisk to­gether the gluten-free all-pur­pose flour, sugar, salt and 1 cup Mex­i­can cheese blend un­til mixed thor­oughly. Add the yeast mix­ture and com­bine us­ing a fork.

3. Knead the dough and trans­fer to a lightly greased bowl. Cover with plas­tic wrap and let dough rise for 1 hour in a warm.

4. Pre­heat oven to 400 de­grees F. Lightly grease a 9x13-inch bak­ing sheet.

5. Trans­fer the dough to a sur­face lightly dusted with gluten-free all-pur­pose flour and roll out into a rec­tan­gle about the same size as the pre­pared bak­ing sheet.

6. Cut cross­wise into 10 equal pieces. Roll each piece and trans­fer to the pre­pared bak­ing sheet. Top each roll with a jalapeño slice and di­vide the re­main­ing ¼ cup Mex­i­can cheese blend among the rolls.

7. Bake for 30 min­utes and let cool slightly be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 170, FAT: 7G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 15MG, SODIUM: 295MG, CAR­BO­HY­DRATES: 23G, FIBER: 3G, SUG­ARS: 3G, PRO­TEIN: 6G

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