- 1/2 pound andouille, kielbasa, or other smoked spicy sausage, removed from casing and coarsely chopped (about 2 cups)
- 1 cup minced yellow onions
- 1 tablespoon minced jalapeÒos
- 2 teaspoons minced garlic
- One 1/4-ounce envelope active dry yeast
- 2 tablespoons sugar
- 2 cups warm (about 110?F) water
- 2 tablespoons plus 1 teaspoon vegetable oil
- 5 to 5 1/2 cups bleached all-purpose flour
- 3/4 cup plus 1 tablespoon yellow cornmeal
- 2 teaspoons salt
- 2 cups grated white Cheddar (about 8 ounces)
- Heat a medium heavy nonstick skillet over medium-high heat. Add the sausage and cook, stirring, for 5 minutes. Add the onions and cook, stirring, until lightly golden, about 5 minutes. Add the jalapeños and garlic and cook, stirring often, for 2 minutes. Using a slotted spoon, transfer the mixture to paper towels to drain and cool.
- Combine the yeast, sugar, water, and 2 tablespoons of the oil in a small bowl. Let stand for about 5 minutes, then whisk to dissolve the yeast and sugar.
- Combine 5 cups of the flour, 3/4 cup of the cornmeal, the salt, the Cheddar, the sausage-onion mixture, and the yeast mixture in the bowl of a large electric mixer fitted with a dough hook. Mix on low speed until the dough comes together and forms a ball, about 3 minutes. If the dough is too moist, add 1/4 cup flour and mix to incorporate, about 1 minute. Check the dough consistency again, and add some or all of the remaining 1/4 cup flour if needed. After the dough forms a ball, knead with the dough hook for 5 minutes longer.
- Coat a large mixing bowl with the remaining 1 teaspoon vegetable oil. Remove the dough from the mixer, place it in the bowl, and turn it to oil all sides. Cover with plastic wrap or a clean damp towel. Let stand in a warm, draft-free place until it doubles in size, about 2 hours.
- Sprinkle the remaining 1 tablespoon cornmeal over two large baking sheets.
- Remove the dough from the bowl and divide it into 3 equal portions. Roll each portion out under your hands on a lightly floured surface into a log about 24 inches long. Cut each log into 8 equal portions. One at a time, gently push down the dough while rolling it under your hand in a circular motion to form a smooth ball. Place the balls about 11/2 inches apart on the prepared baking sheets.
- Snip the top center of each roll with kitchen shears to form an X. Cover the rolls with plastic wrap. Let stand in a warm, draft-free place, until they double in size, about 30 minutes.
- Meanwhile preheat the oven to 400°F.
- Remove the plastic wrap. Bake the rolls, switching the positions of the sheets from top to bottom halfway through the baking time, until golden brown, about 20 minutes. Serve hot.
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