2025 National Festival of Breads Finalist

Daniel Alcazar

California

INGREDIENTS

3 - 3 ¼ cups (16 ounces) King Arthur® Unbleached Bread Flour

1 tablespoon active dry yeast

¼ cup granulated sugar

1 ¼ cups very warm whole milk (120°F - 130°F)

5 tablespoons unsalted butter, melted

1 ½ teaspoons salt

5 ounces shredded Cheddar cheese

3 ounces chopped pickled jalapeños

2 ounces shredded mozzarella cheese 

2 tablespoons olive oil, for brushing

DIRECTIONS

In bowl of stand mixer fitted with paddle, combine 3 cups flour, yeast and sugar. Stir in
warm milk, butter and salt. Gradually add enough of the remaining flour to make a soft
dough; let rest 3 minutes.

Exchange paddle for dough hook and knead 8 minutes. Check by using the
windowpane test to determine if the dough has been adequately kneaded: Stretch
a small piece of dough thin enough to see light through it without tearing. If it tears
easily, the dough needs more kneading.

Lightly oil a container and place the dough inside. Fold the dough onto itself a couple
of times to form a smooth ball. Cover; let rest 30 minutes then fold again as before.
Cover; let rise until doubled, about 1 ½ hours.

On a lightly floured surface, roll dough into 12” x 16” rectangle. Spread Cheddar
cheese and jalapeños evenly over dough, leaving ½” border around the edges.

Starting with the long edge, roll the dough tightly into a 16” log; pinch edge to seal
well. Cut into 16 slices.

Place the slices in a greased 11” x 17” baking pan or two 9” round cake pans, leaving
a little space between each roll. Cover; let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 375°F. Sprinkle mozzarella cheese on rolls. Bake 12
minutes, then rotate the pan and bake an additional 12 minutes, or until browned and
the internal temperature is 200°F.

Remove pan from oven and immediately brush rolls with oil. Serve warm or at room
temperature.

YIELD: 16 rolls.