Description
These Salted Honey Butter Jalapeño Cheddar Rolls combine the perfect balance of spicy jalapeños, sharp cheddar cheese, and sweet honey butter, all wrapped inside soft, fluffy homemade bread rolls. Baked to golden perfection and brushed with a luscious honey butter glaze, these rolls are ideal for serving as a savory snack, alongside meals, or for elevating brunch.
Ingredients
Scale
Dough Ingredients
- 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
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- Flaky sea salt, for sprinkling
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer, combine the flour, Rapid Rise yeast, and kosher salt. Add the grated cheddar cheese and chopped jalapeños, mixing with a fork to evenly distribute the ingredients.
- Add Wet Ingredients & Mix Dough: Pour in the warm whole milk, honey, egg, and room temperature salted butter. Attach the dough hook and mix on medium speed until the dough comes together and the flour is incorporated, about 4-5 minutes. If the dough feels sticky, gradually add up to 1/2 cup more flour. Cover and let the dough rest at room temperature for 15 minutes or up to a few hours.
- Make Honey Butter: In a small bowl, combine 6 tablespoons softened salted butter with 3 tablespoons honey and a pinch of flaky sea salt; mix until smooth. Set aside.
- Prepare Baking Dish & Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking dish to prevent sticking.
- Shape Rolls: Lightly flour your work surface. Turn out the dough and gently punch it down. Divide it into two equal portions. Roll each half into a 12-inch square about 1/4 inch thick. Brush each square liberally with the prepared honey butter, reserving some for later. Cut each square into 6 strips, then roll each strip into a tight coil. Place the coils seam side down into the prepared baking dish in two rows of six rolls.
- Proof Rolls: Cover the baking dish with a clean towel or plastic wrap and let the rolls rise for about 30 minutes at room temperature until puffy. Alternatively, cover and refrigerate overnight for a slower rise.
- Bake Rolls: Bake in the preheated oven for 20-25 minutes until the rolls turn a golden brown color on top.
- Finish & Serve: Remove the rolls from the oven and immediately brush them with the remaining honey butter. Sprinkle with flaky sea salt. Pull apart and serve warm for best flavor and texture.
Notes
- Make Ahead: Prepare rolls through step 5 but do not allow them to rise at room temperature. Cover and refrigerate the unrisen rolls overnight. When ready to bake, take them out 30 minutes before baking and then bake as directed.
- Freeze Before Baking: Assemble rolls through step 6, cover and freeze for up to 3 months. Thaw in the refrigerator overnight or let sit on the counter for a few hours before baking.
- Freeze After Baking: Bake the rolls as directed, let cool completely, then wrap tightly and freeze for up to 3 months. Thaw and warm before serving.
- Using Active Dry Yeast: If using active dry yeast instead of Rapid Rise, mix 2 1/4 teaspoons yeast with warm milk and honey. Let sit 5-10 minutes until foamy, then add flour and proceed as directed.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 50 mg
