Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.8% of RDA
• Calories: 21.2% of RDA
• Carbs: 17.4% of RDA
• Fat (total lipid): 35.8% of RDA
• Fiber: 18.1% of RDA
• Fructose: 0.9% of RDA
• Protein: 10.5% of RDA
• Sodium: 25.3% of RDA
• Sugar: 9.1% of RDA
• Vitamin A (IU): 12.9% of RDA
• Vitamin B6: 19.4% of RDA
• Vitamin C: 17.8% of RDA
• Iron: 4.4% of RDA
• Magnesium: 17.7% of RDA
• Manganese: 4.9% of RDA
• Niacin: 15.0% of RDA
• Potassium: 6.6% of RDA
• Zinc: 14.1% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 400°F. Spray a 9×13” baking dish with nonstick cooking spray.
2.
Place the water, olive oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings.
3.
Mix in the salt and flour using the dough hook. Start on low for a few seconds, until the flour starts to incorporate, then switch to medium for about 30 seconds.
4.
Add the chopped jalapeños and 1 cup of shredded cheese.
5.
Turn the mixer back on and mix until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.
6.
Place dough on a cutting board and section into 12 balls. Place the rolls in the prepared pan.
7.
Brush with a bit of olive oil and sprinkle with more cheese. Let rest for 10 more minutes.
8.
Bake for about 15-20 minutes, until the tops start to get golden. Cool slightly before handling.
NOTES, TIPS, TRICKS, HINTS, ETC:
Store sealed in an airtight container for up to 2 days or freeze for up to one month.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 425
Protein 11.8 g
Carbohydrates 47.7 g
Iron 0.84 mg
Fiber 5.06 g
Calcium 78.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
