Soft Jalapeno Cheese Rolls
Soft, cheesy rolls filled with spicy jalapeños, perfect for breakfast, snacks, or any occasion. Quick to prep, satisfying to eat, and packed with protein and flavor.
Equipment
- 1 large mixing bowl
- 1 stand mixer with dough hook (optional)
- 1 Danish dough whisk (optional)
- 1-Rolling pin
- 9x13 inch baking dish
- Measuring Cups and Spoons
- Small bowl for butter
- Plastic wrap or damp cloth
Ingredients
- 1 cup warm water
- 2 ¼ tsp active dry yeast 1 packet
- 2 Tbsp white sugar
- ¾ tsp salt
- 2 Tbsp vegetable oil
- 2 ¾ cups all-purpose flour
- 1 ½ cups shredded cheese cheddar or mixed
- 6 oz jalapeños sliced and chopped (jarred)
- ¼ cup unsalted butter softened
- 2 Tbsp melted butter for brushing optional
Instructions
- Activate the Yeast: In a medium-sized bowl, pour 1 cup of warm water (around 105–110°F / 40–43°C, just slightly warm to the touch). Sprinkle 2 ¼ teaspoons of active dry yeast over the water, then add 2 tablespoons of sugar. Gently stir to combine and let the mixture sit undisturbed for 5–10 minutes. You’ll know the yeast is ready when it becomes frothy and bubbly, signaling it’s active and ready to help your dough rise.
- Combine Wet Ingredients: Once your yeast is foamy, stir in 2 tablespoons of vegetable oil and ¾ teaspoon of salt. This ensures the dough will be soft and flavorful. Mixing these ingredients with the yeast water helps distribute the oil evenly, which will give your rolls a tender texture after baking.
- Incorporate the Flour: Gradually add 2 ¾ cups of all-purpose flour, one cup at a time, mixing after each addition. You can do this with a wooden spoon, a stand mixer with a dough hook, or even a Danish dough whisk for smooth, well-incorporated dough. Take your time to ensure each cup of flour is fully absorbed before adding the next, forming a cohesive dough that is slightly sticky but manageable.
- Knead the Dough: Transfer the dough to a lightly floured surface. Begin kneading with the heels of your hands, pressing, folding, and turning the dough for about 8–10 minutes, until it becomes smooth, elastic, and slightly springy. Proper kneading develops the gluten, which will allow the rolls to rise beautifully and hold their shape while baking.
- First Dough Rise: Lightly oil a large bowl and place the kneaded dough inside. Turn it gently to coat all sides with oil, which prevents sticking. Cover the bowl with a damp cloth or plastic wrap, and leave it in a warm, draft-free area for about 1 hour, or until the dough doubles in size. This first rise creates a soft, airy texture in the final rolls.
- Roll Out the Dough: Once risen, gently punch down the dough to release excess air. Place it on a lightly floured surface and roll it into a 12x18-inch rectangle using a rolling pin. Aim for an even thickness to ensure the cheese and jalapeños are distributed uniformly in every roll.
- Spread the Butter Layer: Evenly spread ¼ cup of softened butter over the entire surface of the rolled dough. This layer will add richness and help the cheese and jalapeños adhere, enhancing the flavor of each bite. Make sure to cover the edges so that every slice has that buttery softness.
- Add Cheese and Jalapeños: Sprinkle 1 ½ cups of shredded cheese evenly over the buttered dough, then distribute 6 ounces of chopped jalapeños on top. The combination of melty cheese and slightly spicy peppers creates a bold, flavorful center for each roll. Adjust the amount of jalapeño if you prefer milder or spicier rolls.
- Roll and Slice the Dough: Carefully roll the dough tightly from one long edge into a log, pinching the seam to seal it completely. This ensures the rolls hold their shape during baking. Use dental floss or a sharp knife to cut the log into 12 equal slices, creating uniform rolls for even baking.
- Second Rise Before Baking: Place the slices into a greased 9x13-inch baking dish, leaving a little space between each roll. Cover lightly with a cloth or plastic wrap, and allow them to rise for an additional 30 minutes in a warm place. This second rise ensures the rolls are fluffy and soft inside.
- Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until the tops turn a beautiful golden brown and the cheese begins to bubble slightly. The aroma of baking cheese and warm jalapeños will fill your kitchen, signaling they’re ready to enjoy.
- Brush with Butter (Optional): For an extra glossy finish and rich flavor, brush 2 tablespoons of melted butter over the tops of the hot rolls immediately after removing them from the oven. This step adds a soft, buttery touch that enhances both taste and appearance.
- Serve and Enjoy: Allow the rolls to cool slightly for 5–10 minutes before serving. Enjoy them warm for maximum flavor, or pack them for meal prep, snacks, or breakfast. Each bite delivers a soft, cheesy, and mildly spicy experience that’s perfect for any occasion.
Notes
- Always proof the yeast in warm water, not hot, to avoid killing it. The foam indicates the yeast is active and ready.
- For softer rolls, knead the dough thoroughly to develop gluten, which provides structure and elasticity.
- Use dental floss for slicing the rolled dough—it gives clean cuts without squishing the rolls.
- Adjust jalapeño quantity to suit your preferred spice level, and consider using pickled jalapeños for extra flavor.
- Brushing with melted butter after baking adds shine and richness but is optional if you prefer a lighter finish.
