Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
I set out to make these potato rolls one day when Dave was coming home from a long trip, and I was trying to make a really special dinner (beef and barley stew, plus homemade butter). I was in a hurry and freaking out because all of them have really long rise times. Plus, these egg- and milk-filled rolls are different than most bread recipes I’d encountered before.
These are not something you really want to make when you are in a hurry, but dear Lord, they are delicious. I couldn’t believe how good they were – soft, slightly sweet and dense (in a good way).
Here’s what you need. This recipe is from AllRecipes.com.
I had to add quite a bit of water to get these rolls to be the correct consistency, and the dough ended up being very soft and not a super fun texture (before it was baked). After they were done baking, they were totally fine. But for that reason, there are very few pictures of this – my hands were gross and our camera is not going to die a sad potato dough death.
Combine 1 cup of the flour, the sugar, yeast and salt in a bowl, and mix the milk, butter and water together elsewhere. Add them to the dry ingredients and beat them until moist; then add the potatoes and eggs. Slowly add the remaining flour. As I said earlier, you may need to add more water to absorb all of the flour.
Do not knead; just place in a bowl that you’ve greased with butter or Pam and spin it around a little so there’s a light coating of fat on the outside. Allow to rise for at least 2 hours.
Punch down and the, with greased hands and a small baking dish (I used a half-sized baking pan) form the dough into rolls and place in the pan. Cover with plastic wrap and allow to rise for at least another hour – longer would be even better.
Bake at 375 for about 30 minutes, until the tops are golden-brown.