Make Ahead

Jalapeño Hawaiian Rolls

Prep Time: 35 Minutes Start to Finish: 2 Hours 25 Minutes 24 rolls

• 3½ to 4½ cups all-purpose flour
• ⅓ cup pineapple juice
• ¼ cup packed brown sugar
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• ½ cup milk
• ¼ cup butter
• 2 tablespoons water
• 1 egg
• 1 cup shredded Cheddar or pepper Jack cheese (4 oz)
• ½ cup chopped red bell pepper
• 2 tablespoons chopped seeded jalapeño chiles (about 2 medium)
• 1 tablespoon butter, melted
• 1 tablespoon pineapple juice

1 In large bowl, stir 2 cups of the flour, ⅓ cup pineapple juice, the brown sugar, salt and yeast with wooden spoon until well mixed. In 1-quart saucepan, heat milk, ¼ cup butter and the water over medium heat, stirring frequently, until very warm (120°F to 130°F). Add milk mixture and egg to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened. Beat on medium speed 1 minute. Stir in enough of the remaining 1½ to 2½ cups flour, about ½ cup at a time, then the cheese, bell pepper and chile until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

2 On lightly floured surface, knead dough about 5 minutes or until smooth and elastic (sprinkle surface with more flour if dough starts to stick). Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel; let rise in warm place about 1 hour or until doubled in size.

3 Spray 24 regular-size muffin cups with cooking spray. Gently punch fist into dough to deflate. Divide dough into 24 equal pieces. Using floured fingers, shape each piece into a ball, pulling edges under to make a smooth top. Place dough ball, smooth side down, in each muffin cup. Cover loosely; let rise in warm place about 30 minutes or until doubled in size.

4 Heat oven to 375°F. Uncover rolls; bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack.

5 In small bowl, mix 1 tablespoon melted butter and 1 tablespoon pineapple juice. Brush over tops of rolls. Serve warm or cool.

1 Roll: Calories 120; Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1

Make-Ahead Magic Cool rolls after baking, and place in a resealable freezer plastic bag; seal bag and freeze up to 3 months. To reheat, remove frozen rolls from bag; wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.