Ingredients
2 packages (1/4 ounce each) active dry yeast2 tablespoons sugar2 cups warm 2% milk (110° to 115°)2 large eggs, room temperature2 teaspoons salt6-1/2 to 7-1/2 cups all-purpose flour2 cups shredded cheddar cheese1/4 cup chopped seeded jalapeno pepperEGG WASH:1 large egg2 teaspoons water
Preparation
In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
