Green Chile Goodness & A Beloved Family Recipe

Green Chile Goodness and a Beloved Family Recipe

Pillowy, pull apart rolls are what Sunday lunch dreams are made of.  At least that’s what I thought as a young child when after church on Sundays my sister-in-law Pat would show up at our house with two baking sheets full of her homemade yeast rolls!  Pat was the “baker” in the family and her rolls didn’t last long - there were never left overs.  As my husband learned when he started joining us at our family table – you better fill your plate the first time the dish comes around because it won’t make it back for seconds (those of you from large families know exactly what I’m talking about)!

So, these rolls became legendary. When I got married and moved away I asked Pat for the recipe. It came to me in the mail -  snail mail (after all it was the early 70’s at this point). Pat typed it on a 3x5 card on an old style typewriter.  But a handwritten letter accompanied the card and had “extra” notes about the recipe. Things like, “add more sugar, add an egg and a little more shortening”….this is the beauty of a family recipe….you don’t always get the exact measurements!  I’m sure you’ve been there.  Pat also mentioned that from the basic recipe she would make changes or additions. 

You see where this is leading – I'm sharing my beloved family recipe that I’ve made the basic version of a million times with one of my fave additions:  roasted green chiles. But, not to worry, I am sharing exact measurements - so no guessing necessary!

I hope you’ll try the basic and the green chile version….neither will disappoint. And who doesn’t like a little honey with those yeasty pillows of goodness – so I’ve added a Hatch Honey Butter recipe. 

Be prepared to have others ask you for the recipe – it’s a keeper!

Pat’s Yeast Dinner Rolls

(Yield 1 doz. Rolls - *green chile is my variation on Pat’s recipe)

½ cup warm water

½ cup whole milk

1 pkg. active yeast (2 ¼ tsp.)

1/3 cup sugar

1/3 cup shortening (room temp)

1 egg, beaten

3 cup AP flour

1 tsp. salt

*¼ cup roasted and chopped Hatch Green Chiles (instructions below on roasting)

In small saucepan scald milk (milk just starts to bubble). 

Add scalded milk and water to large mixing bowl.  Sprinkle yeast across top and let it rest for few minutes.

Add sugar, shortening, and egg.  Mix until well blended.  Blend flour and salt, then add 1 cup at a time to wet mixture until it forms a ball. On a floured board knead in chopped green chiles.  (You can use a dough hook if your mixer has one).

Place into a greased bowl. Cover with dishcloth and let rise til doubled.  Punch down and with buttered hands shape into 12 balls and place into oiled cast iron skillet. 

Cover with dish cloth and let rise til doubled.  Bake in hot 350* oven for 20 min.  Serve warm with Hatch Honey Butter. 

Hatch Honey Butter

1/2 cup butter, room temp.

1-2 Tbls. honey

1/4 cup My Brother’s Hatch Green Chile Salsa

Puree salsa in food processor.  Add honey and butter.  Pulse until creamy consistency.  Serve with warm rolls.  (This butter is also good on grilled steaks, hamburger buns, corn on cob, grilled veggies, the possibilities are endless).

Roasted Green Chiles

There are many ways to roast green chiles.  If you have a "chile roaster" you can do it on your stove top which is shown in photo above.  If not, you can do it under broiler or on your outdoor grill.  Simply roast til the skin starts to blister and blacken.  Place in a brown paper lunch sack or zip top bag and close.  The steam will loosen the skin.  Once cool, peel the skin back with knife edge, remove top and seeds  then chop.  To save for later use, once roasted - place them in freezer bags with parchment paper betwee layers.  This is a good idea if you want "Hatch" green chiles as the season is short lived from August to September.  Otherwise you can purchase Anaheim (same variety of green chile as those grown in New Mexico) from grocery stores throughout the year.

from my table and Pat's to yours,

helen