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Name: Brie Filled Rolls with a Kick
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/2 c Flour; 1/2 c Warm H2O; 1 pk Yeast; Brie; 1 c milk; 1 ts Salt; 1 1/2 tb Sugar; Pepper jelly; Habenero; (I used 1 per

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INGREDIENTS

2 1/2 c Flour
1/2 c Warm H2O
1 pk Yeast
Brie
1 c milk
1 ts Salt
1 1/2 tb Sugar
Pepper jelly
Habenero; (I used 1 per

Servings

INSTRUCTIONS

Scald the milk. Remove from heat and add sugar and salt, stirring until dissolved. Cool to room temperature. While milk mixture is cooling, sprinkle yeast over water in large bowl. Let sit until yeast foams slightly. Once both yeast and milk are at room temperature, add milk to yeast. Add flour, and stir vigorously for about 5 minutes (I think I ended up adding some more flour because the dough was quite sticky- it should be moist, but not too sticky). Add peppers and stir to incorporate. Let rise for about 45 minutes or until doubled. With floury hands, pull off golf ball sized hunks, stick a chunk of brie inside (I only used the middle bit), and place seam side down in muffin tins which have been greased and floured. Bake at 350 for 45 minutes, or until golden brown. Allow to cool slightly, and spread pepper jelly on top. Note: remove from oven while cooling, and serve relatively warm. These will keep for a while, but are divine when they are fresh and hot! Posted to CHILE-HEADS DIGEST by Megan Libbey on May 26, 1998

NOTES

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Brie Filled Rolls with a Kick

2 1/2 c Flour
1/2 c Warm H2O
1 pk Yeast
 Brie
1 c milk
1 ts Salt
1 1/2 tb Sugar
 Pepper jelly
 Habenero; (I used 1 per

Scald the milk. Remove from heat and add sugar and salt, stirring until  dissolved. Cool to room temperature.    While milk mixture is cooling, sprinkle yeast over water in large bowl. Let  sit until yeast foams slightly. Once both yeast and milk are at room  temperature, add milk to yeast. Add flour, and stir vigorously for about 5  minutes (I think I ended up adding some more flour because the dough was  quite sticky- it should be moist, but not too sticky). Add peppers and stir  to incorporate. Let rise for about 45 minutes or until doubled. With floury  hands, pull off golf ball sized hunks, stick a chunk of brie inside (I only  used the middle bit), and place seam side down in muffin tins which have  been greased and floured. Bake at 350 for 45 minutes, or until golden  brown. Allow to cool slightly, and spread pepper jelly on top.    Note: remove from oven while cooling, and serve relatively warm. These will  keep for a while, but are divine when they are fresh and hot!    Posted to CHILE-HEADS DIGEST by Megan Libbey <mlibbey@bu.edu> on May 26,  1998

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Nutrition

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Serving Size: 1 Serving (675g)
Recipe Makes: 1 Servings

Calories: 2217
Calories from Fat: 472 (21%)

Amt Per Serving		% DV

	Total Fat 52.5g	70 %
	Saturated Fat 31.1g	155 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 3.1g
Cholesterol 175mg		54 %
Sodium 1108.6mg		38 %
Potassium 968mg		25 %
Total Carbohydrate 352.6g		104 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 339.4g
Protein 79.4g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2217

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