Recipe - Brie Filled Rolls With A Kick

1 cup Milk
1 One half tablespoon Sugar
1 teaspoon Salt
2 One half cup Flour
1 pack Yeast
One half cup Warm H2O
Habenero; (I used 1 per
recipe, but this could
_definitely_ be increased)
Brie
Pepper jelly

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 CHILEHEADS DIGEST by Megan Libbey mlibbey@bu.edu on May 26,
1998