I could write a long introduction telling you how delicious these are or some history but I’ll save that for my next cocktail. All you really need to know is in the recipe and most people just skip to that anyway.
Green Chile & Cheese DInner Rolls
A deliciously savory dinner roll using the tangzong flour paste method, largely based off of cook’s illustrated revolutionary recipes “Fluffy Dinner Rolls”
- baked in a 9 1/2 inch cast iron
- you can use a cake pan instead
- 1/2 cup water
- 1/2 cup bread flour
- one 8 ounce can of diced green chiles
- 1 large egg
- 12 ounces by weight bread flour just over two cups
- 1 1/2 tsp yeast
- 1 tbsp granulated sugar
- 1 tsp diamond kosher salt
- 4 tablespoons unsalted butter at room temperature
- 3 ounces shredded sharp cheddar cheese 2 ounces for the dough plus one ounce for topping the rolls
to make the flour paste
- whisk the water and flour together in a small saucepan until smooth. over medium heat continue whisking as the mixture thickens to a stiff smooth paste like consistency. remove from heat
to make the dough
- IN the bowl of a stand mixer whisk together the flour paste and the green chiles, add the egg and whisk until combined
- add the yeast and floutr and mix with a dough hook until the the flour is mostly moistened (1 or 2 minutes), cover and let stand for 15 minutes
- add the sugar and salt and mix on medium low ( I mix all my dough on the 2 setting on my kitchen aid, per the manufacturers’ instructions) . while the mixer is running add the butter and shredded cheese a little bit at a time, allowing to begin to incoperate between each addition.
- keep mixing until the dough has pulled away from the sides of the bowl, there is usually still some dough at the bottom of the bowl, and begun to climb the dough hook (this can take up to 15 minutes depending)
- use a scraper to clean the dough away from the bowl and hook then lightly oil the dough and form it into a ball with oiled hands. return to the mixing bowl and cover with plastic wrap or a plastic bag and let rise until double in volume, about an hour
- lightly butter the baking pan or cast iron and set aside.
- dump the dough onto the counter and press pat and pull into an 8×9” rectangle. Cut the dough length wise into four pieces and then cut those strips into three equal pieces (12 equal pieces all together)
- pat the individual pieces into 8×2” strips then roll the strips up into a short cylinder and place the cylinder in the baking pan (I do 11 in a circle around the outside and one in the middle of my 9 1/2 inch cast iron pan)
- allow to rise until doubled in volume, usually 45-60 minutes
- brush the tops with butter and a bit of cumin or chile powder , sprinkle remaining cheese over the tops
- preheat oven to 350F and bake on middle rack until deep golden brown with an internal temperature of 190 or more, about 25 minutes
- allow to cool for at least fifteen minutes before removing from pan and serving
- these can be wrapped and reheated the next day and still retain their soft and fresh baked-ness
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Excellent !!! I found some fresh Hatch green chiles and was looking for a recipe and found yours. I followed exactly (used Active Dry Yeast) – needed to add extra flour as my chiles had more liquid – used a large cast iron skillet – I am a fresh bread freak and have already eaten too many of them. – Thank you. – This one is a Keeper.