Green Chile Cheese Rolls

These are a slam dunk! These are the kind of rolls people go to a restaurant to have. The kind that people crave and ask for another basket and a to-go box so that they can take them home. Any restaurant that wants to bring me on board for these...I am available and you can afford me, HA! I'll take a 1% stake in the restaurant! But really, make these once and your family will employ you to make these for every holiday. And you will forever be known for your cheese rolls...thats your legacy. Cheese rolls have major main character energy. So it is not a bad way to be remembered.

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Green Chile Cheese Rolls

Makes 27 rolls

Ingredients:

4 1/2 cups of fresh milled hard wheat

1/3 cup olive oil

1 1/2 cups warm water

1/4 cup honey

1 tbs instant yeast

2 tbs sunflower lecithin

1 tsp gluten

2 tsp salt

Filling:

4 oz softened cream cheese

1/2 stick softened butter

1 tsp pluck seasoning

1- 4 oz can mild green chiles (liquid drained)

1 1/2 cups shredded mild cheddar cheese

1 1/2 cups shredded colby jack cheese

Directions:

Mill the flour between a fine and medium grind. My favorite combination is 2 cups of hard white and 1 cup of hard red. I used Rouge De Bordeaux from Barton Spings Mill for my hard red wheat and it was phenomenal. (You can also get a discount using code:Michal10 at checkout on your first order!)

Measure out the water, add the honey to the water, and sprinkle the instant yeast on top and give it a little stir. Let it activate and get foamy. Add the flour to a large mixing bowl, with salt, lecithin, and gluten. give it a stir, and add the olive oil, water/honey/yeast mixture once it gets foamy. Mix and knead the flour for 6 minutes until the dough pulls off of the edges. Scrape it down, and cover with a tea towel for 45 minutes and let it rise.

While that is rising, make the filling. Add the cream cheese, butter, pluck seasoning, and green chiles to a food processor. Cream them all together and set aside.

And if you're wondering what the heck pluck seasoning is, it is an organ based seasoning that is LOADED with minerals, specifically fat soluable vitamins that are needed for healthy bones and teeth. It has Vitamin A, B, C, D, E & K. Includes iron, potassium, phosphorus, magnesium and zinc. It uses real salt and the flavor is amazing. I sprinkle it on avocado toast and my eggs. I put a sprinkle in some bone broth. It is delicious!

So if you have laundry to switch or dishwasher to load or dinner to start, this is a good time in the recipe to do some of that. You can also just pour yourself a glass of wine and relax. I support both choices.

Once dough has doubled in size, flour a work surface and dump the dough out. Flour the top of the dough, and roll it out into a large rectangle. Add the filling, and spread it out, sprinkle the cheese all over the filling and roll it like cinnamon rolls. Cut the dough into 1 inch slices. Place on a greased pan or a USA pan (non toxic and non stick), let them have a little space. Cover with a tea towel and let them rise another 20 minutes. Preheat oven 350 degrees at the 15 minute mark in that second rise. These won't double in size, but you will see some expansion. They will expand more when they bake. Bake for 25 minutes, and cover them with foil for the last 10 minutes.

Try to give them time to cool a tad before you dig in, but I don't think anyone will be able to resist. They are unreal!

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Also enjoy a little how to video with my cute little helper!

And throwing it back with music by donna lewis 😂👌🏼