Title: Brie filled rolls with a kick
 Categories: None
      Yield: 1 Servings
 
      1 c  Milk
  1 1/2 tb Sugar
      1 ts Salt
  2 1/2 c  Flour
      1 pk Yeast
    1/2 c  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!