5 medium jalapeño peppers, halved and seeded
¼ tsp (4 mL) canola oil, divided
1 ½ cups (375 mL) warm water (110°F/45°C), divided
2 ¼ tsp (11 mL) active dry yeast
½ tsp (2 mL) granulated sugar
3 ⅓ cups (835 mL) all-purpose flour, plus extra for kneading
1 tsp (5 mL) kosher salt
2 Tbsp (30 mL) butter, room temperature
½ cup (125 mL) cream cheese, room temperature
2 cups (500 mL) shredded mozzarella cheese, divided
1 cup (250 mL) shredded Swiss cheese
1. Position a rack in the highest position in the oven, ideally 6 inches (15 cm) below the broiler, and cover with a piece of aluminum foil. Preheat the oven to broil.
2. Place the halved jalapeños, skin side up, directly onto the aluminum foil and broil until the skins are blistered and blackened in spots, about 10 minutes. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and chill in the refrigerator for about 1 hour.
3. Meanwhile, generously grease a 10-inch (25 cm) springform pan with 1/2 teaspoon (2 mL) of the oil and set aside. Pour 1/2 cup (125 mL) of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes or until the mixture is foamy.
4. Add the flour, salt, butter, and remaining 1 cup (250 mL) warm water to the bowl and mix on medium speed with the dough hook (or by hand) until well combined. If the dough feels sticky, work in extra flour, 1 tablespoon (15 mL) at a time; if there are crumbs on the bottom of the bowl, add a little more water, 1 tablespoon (15 mL) at a time.
5. Continue to knead with the dough hook for another 8 minutes or until the dough is smooth and elastic. Turn the dough out onto a lightly floured work surface and knead a few times to make sure it’s evenly smooth.
6. Drizzle the remaining 1/4 teaspoon (1 mL) oil into the bowl. Return the dough to the bowl, and turn to coat in the oil. Cover with plastic wrap or a tea towel, and let rise in a warm place until doubled in size, about 1 hour.
7. Remove the peppers from the fridge and carefully peel away the skins with the edge of a knife. Discard the skins and dice the jalapeños. In a large bowl, stir together the cream cheese, 1 1/2 cups (375 mL) of the mozzarella cheese, and 3/4 cup (175 mL) of the Swiss cheese until smooth and creamy (you can do this in a stand mixer using the paddle attachment). Fold in 2/3 of the diced jalapeños, stirring until evenly mixed. Set aside.
8. Turn the risen dough out onto a lightly floured work surface and punch down to deflate. Cover the dough again and let it rest for 5 minutes. On a lightly floured work surface, roll the dough into a rectangle about 10 × 16 inches (25 × 40 cm). Spread the cream cheese and jalapeño mixture evenly over the dough to within 1/2 inch (1 cm) of the edges.
9. Starting with the long side closest to you, roll up the dough like a jelly roll. Cut the roll into 9 even pieces and arrange them, cut side down, in the prepared pan. Cover the pan with a tea towel and let rise until doubled in size, about 30 minutes.
10. Preheat the oven to 400°F (200°C). Uncover the rolls and sprinkle them with the remaining 1/2 cup (125 mL) mozzarella cheese, the remaining 1/4 cup (60 mL) Swiss cheese and the reserved jalapeños. Bake for 35 minutes or until golden brown.
11. Remove the pan from the oven and let cool for 10 minutes, then carefully remove the outer ring of the springform pan and transfer the rolls to a wire rack to cool. Serve warm or at room temperature. Rolls are best consumed within 24 hours.
Source and Credits
Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.