Ingredients
4.5 teaspoon Yeast
1 Jalapeño Pepper (deseeded and chopped)
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons honey
2/3 cup shredded Cheddar Cheese
2.5 cups All-Purpose Flour
1. Place the yeast in a small bowl. Add 3 tablespoons warm (98˚F) water. Stir until yeast is dissolved.
2. Place the jalapeño pepper in a medium bowl. Add 3/4 cup warm (98˚F) water, the yeast mixture, the oil, salt, honey, and Cheddar. Stir in the flour until the dough comes away from the side of the bowl. Cover and let it rise in a warm place until double in size (about 40 minutes).
3. Spray a 12-cup muffin pan with nonstick cooking spray. Place the dough on a lightly floured surface. Dust the dough lightly with flour. Knead the flour into the dough for about 2 minutes. Cut the dough into 12 pieces. Place 1 piece in each muffin cup. Cover and let rise in a warm place until double in size (about 20 minutes).
4. Preheat over to 450˚F. Uncover the muffin cups. Bake until golden brown, 7-10 minutes. Cool for 10 minutes; carefully cut around the inside edges of the cups with a knife to remove the rolls. Cool on a wire rack. Serve warm
Voilà
