cups (9 oz.) all-purpose or bread flour, plus ½ cup for kneading
teaspoon (or one packet) of yeast
cup buttermilk, heated to 110 degrees
cup canola oil
egg room temperature
jalapenos, stems and seeds removed and diced
cup shredded longhorn cheddar
Mix together the 2 cups of flour, salt, sugar, and yeast. Beat the egg with the oil and then add the warm buttermilk. Stir the liquid into the dry ingredients and mix well. Let dough rest for 15 minutes and then add the jalapenos and shredded cheddar. Spread a 1/2 cup of flour on a clean surface and knead dough for five minutes or until it comes together. Note that the dough will be a little sticky. Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half. Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes. To shape the rolls, take each ball and then flatten it so it looks like a disc. Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 400 degrees. Bake the rolls for 15 minutes or until lightly browned.