"Baby it's cold outside!"
As the Fall weather winds down and Winter prepares for her debut I find myself preferring the crock pot for dinners. Warm aromas permeating the senses. Warming you from head to toe, heart and soul. Sunday dinner is the perfect opportunity to indulge in the smell of fresh rolls. Rolls with crisp outsides and tender, soft white centers, perfect cheesy layers...
Because my little one is sensitive to spicy foods we halved our batch of jalapeno rolls. Which also meant we had plain rolls later for a dripping butter and honey dessert! The jalapeno rolls were served with crock pot sloppy joe meat. I used the ingredients from the Food.com version of Test Kitchens: Sloppy Joe Recipe. To convert the recipe to crock pot, simply brown your meat, onions and garlic. Then add it as well as the other ingredients to your crock pot on low for 4-5 hours. Once your meat is going, roll up your sleeves and start the rolls.
Start by combining room temperature milk with warm water and yeast. You could use whole milk, I always have 2% on hand and it works like a charm. Allow the yeast mixture to become frothy before adding it to a mixing bowl that contains: sugar, room temp butter, salt, one egg, and two cups of flour. Mix until everything is wet and well mixed. Change to bread hook and add remaining flour a cup at a time. Mixing well after each addition. When dough is sticky, but firm and pulls away from sides of bowl turn onto floured surface and hand knead until smooth and elastic.
