Poppin' Jalapeno Bread

Bergy gave me the idea to use jalapeno bread to make hamburger rolls... while my hamburger idea didn't quite fly, the buns were out of this world! I used 2 fresh and 1 canned Trappey's jalapenos, and sprinkled sesame seeds on top. I thought it had a wonderfully spicy flavour, and my fiancee informed me that many folks would think these were 'hot'. Give it a shot! I baked the buns on a baking stone for about 20 minutes. They made 6 large rolls.

• Ready In: 1 hr 45 mins
• Serves: 6
• Yields: 1 loaf

Ingredients

• 1  package active dry yeast
• 1  cup water
• 1  egg, beaten
• 2  tablespoons butter, softened
• 4 -4 1⁄2 cups flour, divided
• 1  tablespoon sugar
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon  garlic salt
• 3  small  canned jalapeno peppers or 3  small  fresh jalapeno peppers, seeded and chopped
• 1  cup  shredded sharp cheddar cheese
• 1⁄4 cup  minced red onion

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
2. Combine dissolved yeast, egg and butter; mix until butter melts.
3. Combine 3 cups flour, sugar, salt and garlic salt.
4. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
5. Beat in peppers, cheese, onion and enough of the remaining flour to form a soft dough.
6. Turn dough out onto a well-floured surface and knead 1 minute.
7. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan.
8. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
9. Preheat oven to 400.
10. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped.
11. Remove from pan and allow to cool on wire rack.