These deliciously spicy Jalapeno popper savoury rolls are tender, crunchy and packed with awesome flavors!
Course Appetizer, Snack
Cuisine American
Keyword cream cheese, Spicy, vegan cheese
Prep Time 30minutes
Cook Time 30minutes
Resting time 1hour
Total Time 2hours
Servings 12large rolls
Ingredients
Dry ingredients
480g(4 cups)unbleached all-purpose flour
25g(2 tbsp)white granulated sugar
9g(1 ½ tsp)fine sea salt
6g(1 ½ tsp)garlic powder
9.5g(3 tsp)rapid or quick-rise instant yeast
Wet ingredients
185g(¾ cup)water
125g(½ cup)soy milk, or your favorite plant-based milk
55g(¼ cup)vegan margarine
Filling
3 to 5large jalapeno peppers, adjust the quantity according to your preferred spice level
112g(½ cup or 4 oz)vegan cream cheese, I use half a container of President’s Choice coconut cream cheese-style spread
55g(¼ cup)vegan margarine
200g(1 ½ cup or ½ of a large)red onion, finely diced
25g(¼ cup)vegan bacon bits
200g(2 cups)vegan cheddar-style cheese, shredded
3gstalks of green onion, thinly sliced
Salt and pepper to taste
30g(2 tbsp)melted vegan margarine or vegan garlic butter, optional
Instructions
Dough
In a saucepan, melt the margarine. Add the rest of the wet ingredients and bring it between 120 and 130°F (50-55°C ) ,or the temperature recommended by your yeast manufacturer.
In a large bowl, mix together all the dry ingredients together. Make a well in the middle of the dry ingredients.
Add the wet ingredients to the dry ingredients by placing them in the well previously made. Slowly incorporate the dry ingredients into the wet ingredients with the tips of your fingers or a sturdy wooden spoon to make a shaggy dough.
Transfer the dough to a clean, lightly floured work surface, and knead for 5 to 10 minutes, or until the ball of dough becomes uniform, smooth, and slightly elastic.
Place the ball of dough in the previous bowl and cover loosely with a clean dishtowel. Let the dough rest at room temperature for 10 minutes to relax the dough.
Line a large rectangular 13 by 9-inch (33 x 23 cm) baking dish with margarine, or a light coat of oil.
Filing
Prepare the filling while the dough is resting. With a sturdy silicone spatula, cream together the cream cheese and margarine.
Halve and deseed the jalapenoes and finely dice them. Set 2 tablespoon of diced jalapeno aside for later and mix the rest into the cream cheese. Add the bacon bits and green onion and mix with a spatula until the filling is creamy and well incorporated.
Shaping
Flip the dough onto a lightly floured surface and remove any excess air in the dough by poking the dough will all your fingers and roughly shaping it into a rectangle.
Roll out the dough to a 12 by 18 inch rectangle, keeping a regular thickness throughout. Place the dough so that the long 18-inch edge is facing you.
With a large offset spatula, spread the filling evenly from edge to edge and sprinkle the red diced onion and 1 ½ cup of the cheese on top of the filling.
Working your way from one side to the other, going back and forth, roll the dough upward a half turn at a time. Try to keep the roll as tight as possible. If there is excess flour on the underside of the dough, brush it off with a pastry brush.
Using a sharp serated knife, cut the jalapeno roll into 12 equal pieces and place them in the prepared pan. Brush the top of each roll with melted margarine (optional) and sprinkle the leftover cheese and jalapeno on top.
Cover loosely the baking dish with a clean dish towel and let the rolls rise for 45 minutes to 1 hour, or until doubled in size. When poked, the roll should bounce slightly back but still leave an indent in the dough.
Preheat your oven to 180°C (350°F).
Uncover the rolls and cook the rolls for approximately 25 to 30 minutes, or until they are golden brown and springy to the touch.
Let the jalapeno popper rolls rest for 10 minutes before serving them still slightly warm. Enjoy!
Notes
Best eaten fresh or 2 days from the moment they are cooked.Do not freeze, since a lot of vegan cream cheese don't react well to being frozen.Can be made a day ahead, proofed in the refrigerator overnight, and baked the next day.