If you can stand to work with them (jalepenos), this makes a
superb batch of breadsticks (or rolls.) I made some this evening and
the guys really loved them!
1 Tbsp. active dry yeast
1/4 cup warm water
2 Tbsp. butter
1 small-ish onion or 1/2 medium, chopped
6 jalepeno peppers, seeded and chopped
1 1/2 tsp. sugar
1 tsp. salt (more if using unsalted butter)
1 cup lukewarm buttermilk
3 1/4 cups flour
Saute onion with 1 Tbsp. of the butter until lightly browned. Set
aside.
Dissolve yeast in warm water. Meanwhile, mix onion, jalepeno,
sugar, salt, lukewarm buttermilk and remaining Tbsp. of butter. Add
yeast mixture and two cups of flour. Beat well until smooth.
Gradually add the rest of the flour until dough can be easily handled.
Knead on floured suface until smooth and elastic. Place in oiled bowl
and let rise to double. Punch down and let rest 10 minutes before
shaping. Roll into a large square (16-inch) about 1/4" to 1/8" thick.
Cut into 32 equal strips. Place on well-greased cookie sheets coated
with cornmeal. Let rise for 30 minutes up to an hour. The longer
they rise, the lighter the breadstick. Bake at a preheated 400 for
about 20 minutes, or until golden. *Note* If doing rolls, you should
definitely double the recipe and I set the oven back to 375. Brush rolls
with butter upon removing.