CHEDDAR JALAPENO ROLLS WITH BEEF #food #Recipe #fy #fyp #beef #rolls #cheddar #fyp #foryoupage #tasty DOUGH 500 g flour (all-purpose flour) 7 g instant yeast (1 tablespoon) 9 g salt (1½ teaspoons) 1 egg (medium) 30 ml sunflower oil 15 g honey 15 g butter (unsalted) 150 ml milk (lukewarm) 100 ml water (lukewarm) FILLING 150 g cheddar cheese Jalapeños (to taste) TOPPING 1 egg (medium) 40 g cheddar cheese 30 g grated cheese (young Gouda cheese) STEAK MIXTURE 50 g butter (unsalted) 700 g beef tenderloin (filet mignon) 3 g cayenne pepper (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 5 g salt (⅚ teaspoon) 2 g fresh parsley EXTRAS cheddar sauce lettuce jalapeños Instructions: Place the flour, yeast, salt, a beaten egg, sunflower oil, honey, butter, lukewarm water, and lukewarm milk into a large bowl. Mix and knead for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. Deflate the dough and divide it into two equal parts. Dust your work surface with flour and roll each portion into a square approximately 32 x 32 cm (12.5 x 12.5 inches). Evenly distribute the cheddar cheese and jalapeño pieces over the dough. Fold the dough into thirds to create three layers. Flip the dough over and gently flatten it slightly. Cut the dough into six equal pieces. Repeat with the second portion of dough. Place the pieces on a baking sheet lined with parchment paper. Brush the tops with beaten egg and garnish with cheddar and grated cheese. Let the rolls rise for 30 minutes in a warm place, or until they double in size. Preheat the oven to 200°C (392°F). Bake for 12-18 minutes, until golden brown. Monitor the baking time carefully. Remove from the oven and let cool. Heat the butter in a skillet over medium heat. Add the beef, sprinkle with cayenne powder, garlic powder, and salt, and sear until browned on all sides. Add the chopped parsley and cook until done. Slice the cooled bread and fill with lettuce, cheddar sauce, and the steak mixture. Enjoy! Bismillah! Tips: Use lukewarm milk and water (about 35-40°C). Too hot can kill the yeast, while too cold may slow the rising process. For kneading, you can use a stand mixer for 8-10 minutes. Let the dough rise in a draft-free spot, such as a slightly warm oven (around 30°C). Place a bowl of hot water in the oven to create a warm environment. For extra shine, brush the rolls with beaten egg just before baking and then sprinkle with grated cheese. Let the steak rest for 5 minutes under aluminum foil after cooking to make it extra tender. Serve extra cheddar sauce at the table for those who love more sauce. Optionally, sprinkle chopped parsley or some grated cheese over the rolls before serving. - @kookmutsjes