Jalapeño Cheese Rolls

Up close view of fluffy cheese rolls with diced jalapeno.

5 from 1 vote

These easy, fluffy Jalapeño Cheese Rolls are made with a homemade brioche dough and stuffed with a sweet honey butter, cheddar cheese and jalapeños. The perfect appetizer, snack, or side dish for any meal.

Prep Time2

Cook Time30

Total Time2 30

Course: bread

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

¾ cup milk warmed to 100-110 degrees F
1 tablespoon honey
2¼ teaspoon active dry yeast
2 large eggs beaten
¼ cup unsalted butter melted and cooled
3 cups all purpose flour (400 g)
½ teaspoon salt

Filling

¼ cup butter room temperature
1 tablespoon honey
2 cups cheddar cheese shredded
¼ cup pickled jalapeno chopped

Instructions

In large mixing bowl combine the warm milk and honey, stir to mix.
Add the yeast and stir. Let this sit for 5-8 minutes until yeast becomes fluffy on the top.
Add in the eggs, cooled melted butter, flour and salt. Mix on low using a dough hook until dough comes together. Keep kneading for 2-3 minutes. Dough will still be a little sticky.
Sprinkle 1-2 teaspoons of flour on a clean working surface.
Remove the dough to the floured surface and gently shape into a ball.
Lightly coat a clean bowl with oil (avocado or extra virgin olive oil)
Place the dough ball into the lightly greased bowl. Cover and let rise for 1-1/2 hours until dough has doubled in size. The timing can depend on warmth and humidity in the home.
After dough has risen, gently punch down and remove dough to a clean lightly floured working surface.
Using your hands gently press the dough out into a rectangular shape approximately 14x9 inches. (use a cake pan for a general idea of sizing!)
In a small bowl add the room temperature butter and honey. Stir until combined and smooth.
Spread the honey butter over the surface of the dough.
Sprinkle with shredded cheddar cheese.
Top with the chopped jalapeños.
Starting with the 14 inch side, gently start rolling the dough into a tight roll. Once all the dough is rolled, pinch the dough together where the seam meets.
Using a serrated knife cut the dough roll into 12 rolls.
Spray a 13x9 baking pan with non stick cooking spray.
Place the rolls into the pan and cover with a clean towel. Let the rolls rise for another 30 minutes.
Preheat the oven to 350 degrees F.
Once the cheese rolls have risen, bake for 25-28 minutes until golden on the top and baked through, you can use a toothpick inserted in the middle to determine if the dough is cooked through.
Remove from the oven and let cool for several minutes before slicing to serve.

Notes

Drizzle with extra honey and add a sprinkle of sea salt flakes for extra flavoring.

Storage:

Store: in a sealed container at room temperature for up to 2 days. You can reheat them in the microwave or briefly in the oven before serving.

Freezer: wrap in foil and store in a freezer safe container for up to 3 months. To thaw, remove to the refrigerator overnight. Let come to room temperature or reheat in the oven or microwave before serving.

Make Ahead:

Prepare the rolls according to directions, then cover and store in the refrigerator for up to 1 day. When ready, remove from the refrigerator and bake as directed.

Yeast: can substitute the active dry yeast for instant yeast. Skip the first step of adding the yeast with the milk and honey and letting rest. Simply add the yeast and all ingredients for the dough into the bowl of the stand mixer and knead together.

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