Servings: 24
Yield: 24 Rolls
Baking Time: 30 minutes
Cuisine: Mexican
Categories: Bread
Source: Fleischmann's Yeast
Internet address: http://www.breadworld.com/index.html
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's® Rapid Rise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1 1/2 teaspoons jalapeño peppers
1 3/4 cups milk
1/2 cup water
1/4 cup butter or margarine
1 4-ounce jar sliced pimientos, well drained
4 ounces mild white cheese, cut into 24 cubes
Servings: 24
1. Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal, undissolved yeast, sugar, salt, chili powder and jalapeño peppers. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 24 equal pieces. With palms of hands, flatten to 3-inch circles. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 25 minutes or until done. Remove from pans and cool on wire racks.
Yield: 24 Rolls
Baking Time: 30 minutes
Cuisine: Mexican
Categories: Bread
Source: Fleischmann's Yeast
Internet address: http://www.breadworld.com/index.html
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's® Rapid Rise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1 1/2 teaspoons jalapeño peppers
1 3/4 cups milk
1/2 cup water
1/4 cup butter or margarine
1 4-ounce jar sliced pimientos, well drained
4 ounces mild white cheese, cut into 24 cubes
Servings: 24
1. Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal, undissolved yeast, sugar, salt, chili powder and jalapeño peppers. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 24 equal pieces. With palms of hands, flatten to 3-inch circles. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 25 minutes or until done. Remove from pans and cool on wire racks.
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