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BRIE FILLED ROLLS
  • 1 cup milk
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 1 package yeast
  • 1/2 cup warm H2O
  • 2 habenero
  • brie
  • pepper jelly
    1. Scald the milk. Remove from heat and add sugar and salt, stirring until dissolved. Cool to room temperature.
    2. While milk mixture is cooling, sprinkle yeast over water in large bowl. Let sit until yeast foams slightly.
    3. Once both yeast and milk are at room temperature, add milk to yeast. Add flour, and stir vigorously for about 5 minutes (add more flour if dough is too sticky). Add peppers and stir to incorporate. Let rise for about 45 minutes or until doubled.
    4. With floury hands, pull off golf ball sized hunks, stick a chunk of brie inside, and place seam side down in muffin tins which have been greased and floured. Bake at 350 for 45 minutes, or until golden brown. Allow to cool slightly, and spread pepper jelly on top.

     

     
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