Mexican Rolls
1 can (385 ml) evaporated milk
½ cup water
1 envelope yeast
2 tbsp organic sugar
½ tsp salt
5 cups unbleached flour
1 ½ cups grated Monterey Jack cheese
4 Anaheim peppers, chopped
1 tbsp chili powder
In small saucepan, combine evaporated milk and water. Heat to lukewarm;
place in large bowl. Dissolve yeast in warm liquid. Add sugar, salt and 3
cups flour. Knead on floured surface. Work in remaining flour, until smooth
and elastic, about 8 minutes. Place in buttered bowl, turning to butter top,
cover and let rise for 1 hour. Punch dough down; roll out to 14-12 inch
rectangle on floured surface. Combine cheese and chili powder. Stir in
chilies/peppers; spread over dough. Roll up dough starting at long end.
Cut into 1 inch sections. Place in rectangular, well-buttered casserole dish/
baking pan. Cover and let rise 1 hour. Bake at 350° F for 20-25 minutes.