Description
Honey Butter Jalapeño Cheddar Rolls are soft, savory, and slightly sweet rolls bursting with sharp cheddar cheese and a hint of spicy jalapeño. Finished with a luscious honey butter glaze and flaky sea salt, these rolls are perfect as a flavorful side or snack, offering a delightful balance of heat, sweetness, and cheesy goodness.
Ingredients
Scale
Dough and Filling
- 3 1/2 – 4 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) Rapid Rise yeast
- 1/2 teaspoon kosher salt
- 2 cups grated cheddar cheese
- 1-2 jalapeños, seeded if desired, chopped
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons salted butter, at room temperature
- 1 large egg
Honey Butter Glaze
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- Flaky sea salt, for sprinkling
Instructions
- Combine dry ingredients and cheese: In the bowl of a stand mixer, add the flour, rapid rise yeast, kosher salt, grated cheddar cheese, and chopped jalapeños. Mix these dry ingredients together gently using a fork to ensure everything is evenly distributed.
- Add wet ingredients and knead dough: Pour in the warm whole milk, honey, large egg, and 4 tablespoons of room temperature salted butter. Attach the dough hook to the mixer and knead the mixture until the dough forms and the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add the remaining 1/4 to 1/2 cup flour. Cover the bowl and let the dough rest at room temperature for 15 minutes or up to several hours to allow the dough to relax and hydrate.
- Prepare the honey butter: In a small bowl, combine 6 tablespoons of salted butter, 3 tablespoons honey, and a pinch of flaky sea salt. Mix until smooth and set aside for glazing.
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking dish generously to prevent sticking.
- Shape the rolls: Lightly flour a clean work surface. Turn the dough out and gently punch it down to deflate. Divide it in half. Roll each half into a 12-inch square about 1/4-inch thick. Brush each square evenly with the prepared honey butter, reserving some butter for finishing. Slice each square into 6 strips. Roll each strip into a tight coil and place them seam side down in the greased baking dish.
- Let rolls rise: Cover the baking dish with a clean towel or plastic wrap and let the rolls rise at room temperature for about 30 minutes until puffy. Optionally, you can let the rolls rise slowly in the refrigerator overnight for enhanced flavor and texture.
- Bake the rolls: Place the dish in the preheated oven and bake for 20-25 minutes until the rolls turn golden brown and are cooked through.
- Glaze and serve: Remove the rolls from the oven and immediately brush with the remaining honey butter glaze. Sprinkle flaky sea salt over the top. Serve warm, pulling apart the rolls for the best experience.
Notes
- These rolls are best enjoyed warm, fresh from the oven, paired with extra honey butter spread.
- Seeding the jalapeños reduces heat but keeping seeds intensifies the spice level—adjust based on your preference.
- For a sharper cheese flavor, use aged cheddar, or substitute with pepper jack for extra spice.
- If you prefer a slower rise, refrigerate the dough overnight after the initial mix for depth of flavor.
- Flaky sea salt sprinkled on top provides a lovely crunchy texture and balances the sweet honey glaze.
Nutrition
- Serving Size: 1 roll
- Calories: 355 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg
