Jumbo Jalapeno-Cheddar Rolls

In a large bowl, dissolve the yeast and sugar in the warm milk. Let it stand a few minutes until foamy. Add the eggs, salt and 4 cups of the bread flour. Beat on medium speed for 3 minutes.

Stir in the cheese, jalapeno and enough of the remaining bread flour to form a soft dough.

Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place the dough in a greased bowl, turning to grease the top. Cover and let it rise in a warm place until doubled, about 45-60 minutes.

Punch the dough down. Turn it onto a lightly floured surface and divide the dough into 12 pieces. Shape each piece of dough into a roll. Place rolls into two (2) greased 9x9x2-inch round baking pans OR in one (1) greased 13x9x2-inch baking pan. Cover and let rise until doubled, about 30 minutes.

Preheat the oven to 375 F.

For the egg wash, combine the 1 egg and 2 teaspoons of water beating with a fork until well mixed.

Uncover the rolls and brush the egg wash lightly over the tops of the rolls. Bake at 375 F for 16-20 minutes or until golden brown.

Immediately remove the rolls from the pans to wire racks. Serve warm. Makes 1 dozen jumbo rolls.

Recipe adapted from Country Woman Christmas Annual 2009 book.