This recipe is a good basic bread recipe and I simply added a cup of finely diced hatch chilis to give them a little kick. I made them to accompany the white bean chicken chili recipe, but they are just great left over for breakfast with some scrambled eggs and bacon. I was so happy to finally find plenty of yeast back on the shelves as it’s been a little hard to find during covid.
Yield 9 large rolls
- 1 cup milk
- 1/4 cup honey
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/2 stick (1/4 cup) unsalted butter, melted
- 2 large egg yolks
- 4 cups flour
- 2 teaspoons kosher salt
- 1 cup finely diced hatch chilis
- egg yolk + 1 tablespoon milk for egg wash
- 2 tablespoons melted unsalted butter
- black lava salt for sprinkling (optional)
Dissolve yeast, 1 teaspoon sugar with warm water (about 100 degrees) and let stand until foamy, about 5-10 minutes. In a small saucepan, heat milk with honey, and butter over low heat just until lukewarm and remove pan from heat and set aside, whisk in egg yolks. Transfer milk mixture to bowl of a standing electric mixer, along with yeast mixture. Add flour, chopped chilis and salt gradually to milk mixture, combining until incorporated. With dough hook, knead dough until smooth, about 2 minutes. Transfer dough to a lightly buttered large bowl and turn to coat with oil. Let dough rise in a warm spot and cover with a dampened towel until doubled in bulk (about 2 hours). Grease a 9x 13 inch baking dish. Punch down dough and divide into 9 pieces. Form each piece into an oblong shape and transfer pieces to prepared baking dish. Cover again with a damp cloth and allow rolls to rise again (about 45 minutes). Preheat oven to 375. Brush rolls with egg wash by whisking 1 yolk and milk together. Bake in oven for 15-20 minutes until golden. Remove from oven. Allow to cool for a few minutes and brush the tops with melted butter and sprinkle with salt. Enjoy!