The Jalapeno gave the sauce a little “kick”.
No recipe, just a general idea. All measurements are approximate. I didn’t measure.
Use with Pulled Pork or Chicken Wings or Ribs.
1/2 cup black vinegar
3 tablespoons apricot jalapeno Jam
1 teaspoon Dijon mustard
1 tablespoon tomato paste
lots of fresh ground black pepper
tablespoon of oil
Mix all of the ingredients together. Refrigerate until needed.
1 to 2 teaspoons sugar
2 to 3 teaspoons salt
2 1/2 teaspoons yeast
1 1/2 to two cups water
1 tablespoon butter
sesame seeds/poppy seeds
Mix flour, sugar and yeast together. Mix egg in measuring cup and add 1 1/2 cups of water. Mix to combined. Add more water if needed. Let dough sit for 20 minutes. Add salt and turn on machine and knead dough. Place dough in buttered dough pail, cover and let rise until the dough has doubled.
Tip dough on to floured surface. Shape into a log and cut into 4 oz pieces. Should net 12 rolls. Shape pieces into logs and let rest, covered for ten minutes. Roll dough between hands, or on board to make a rope. Tie a loose knot in the middle of the rope and then tuck one end under and up the middle and the other end down the middle. Place on parchment covered baking sheet. When all the dough has been shaped , cover and allow to rise until double. About one hour. While rolls are rising, preheat oven to 450°F. When rolls are ready to bake, spray with water and sprinkle with poppy seeds and/or sesame seeds. Bake for 20 to 25 minutes until rolls are golden brown.