Jalapeño Cheddar Cheese Bread Rolls
Ingredients
Dough
- 3 ½ cups (440g) all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp instant yeast (1 packet)
- 1 cup warm milk
- 2 tbsp melted butter
- 1 egg
Filling / Topping
- 2–3 cups shredded cheddar cheese
- 2 fresh jalapeños, thinly sliced
- Optional: cream cheese cubes for stuffing inside
- Optional: garlic powder or onion powder
Egg Wash
- 1 egg + 1 tbsp milk
Instructions
1. Make the Dough
In a large bowl combine:
- warm milk
- sugar
- yeast
Let sit 5 minutes until foamy.
Add:
- egg
- melted butter
- salt
Gradually mix in flour until a soft dough forms.
Knead 8–10 minutes until smooth and elastic.
Cover and let rise 1–1½ hours until doubled.
2. Shape the Rolls
Punch down dough and divide into 8–10 equal pieces.
Flatten each piece into a circle.
Optional:
- add a cube of cream cheese or extra cheddar in the center
- pinch closed tightly
Roll into smooth balls.
Place on parchment-lined tray.
3. Add Cheese & Jalapeños
Brush tops with egg wash.
Generously cover with shredded cheddar.
Press jalapeño slices lightly into the cheese.
Let rise another 20–30 minutes.
4. Bake
Bake at:
- 375°F (190°C) for 18–22 minutes
until:
- deep golden brown
- cheese is bubbly and crisp around edges
Cool slightly on a wire rack.
Optional Garlic Butter Finish
Mix:
- 2 tbsp melted butter
- 1 minced garlic clove
- pinch parsley
Brush on hot rolls after baking.
Tips
- Use sharp cheddar for best flavor.
- For extra crispy cheese edges, let some cheese fall onto the tray.
- Pickled jalapeños work too, but fresh gives the best appearance like the photo.
- Bread flour makes them chewier and fluffier.
