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Spice up lunch with these wonderful sausage, potato, and pepper rolls.
1 hour preparation, 4-4 ¼ hours rising, 25 minutes baking
Makes 20 rolls
1 package active dry yeast
1 teaspoon granulated sugar
1 ¼ cups warm water (105 – 115F)
3 – 3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1 teaspoon ground cumin (optional)
½ teaspoon salt
Filling
1 tablespoon vegetable oil
12 ounces chorizo sausage, finely chopped
12 ounces red potatoes, boiled and cubed (about 3 medium)
1 medium onion, finely chopped
2 fresh jalapeno peppers, seeded and finely chopped
Glaze and Garnish
1 large egg, lightly beaten
Toasted cumin seeds (optional)
1.Dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes.
2.Mix together flour, cornmeal, cumin and salt.
3.At low speed, beat flour mixture into yeast mixture, ½ cup at a time, until stiff dough forms.
4.On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 2 hours. Punch down dough. Cover loosely with damp cloth; let rise in warm place until doubled, 1 ½ hours.
5.To prepare filling, in a skillet, hat oil over medium-high heat. Add chorizo; cook until browned, 5 minutes. Transfer chorizo to a plate. Add potatoes, onion and jalapeno peppers to skillet; cook stirring occasionally, until potatoes are browned, 10 to 15 minutes. Stir chorizo; cook for 3 minutes. Set aside.
6.Grease 2 baking sheets. Punch down dough. On a floured surface, roll dough into a long rope; cut into 20 equal pieces. Using a floured rolling pin, roll each dough piece into a 5-inch circle, rolling dough from edge so center is thicker than edge.
7.Place 2 tablespoons of filling in center of each circle. Gather dough over filling; press to seal. Place rolls, seam-side down, 3 inches apart, on baking sheets. Cover loosely with a damp cloth; let rise in a warm place until doubled, 20 to 45 minutes.
8.Preheat oven to 350F. Brush rolls with egg. Sprinkle with cumin seeds. Bake rolls until golden, 25 minutes. Serve hot.
Great American Home Baking
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