Jalapeno Cheddar Rolls

Oh boy.

These were good.

And I’m not using the term good as in good enough for the blog, I’m referring to the fact that these are so good, it will be necessary to maintain a steady supply of them in the freezer at all times.


Oh yes… these tasty orbs of carb-o-liciousness are going to be perfect for Sunday football-watching sandwiches, filled with just about anything you could think of…… burgers, shredded buffalo chicken, roast beef….. even grilled vegetables and cheese.


A word of caution, though – because it bears repeating every.single.time you work with jalapenos. Or any spicy pepper, for that matter.

Wear gloves.

Or suffer the consequences.

One year ago: Boston Cream Pie Icebox Cake

Jalapeno Cheddar Rolls – adapted from tracey’s culinary adventures

1 3/4 tsp instant yeast
3 1/4 cups all-purpose flour
3 tbs. sugar
6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tbs. canola oil
2 large eggs, at room temperature

Add the yeast, flour, sugar, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom – you may need to add a little flour or water to achieve the right consistency. Knead the dough on low speed for about 5 minutes, or until smooth and elastic.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart – you want the edges to bake together in the oven.

Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.

Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

Makes 8-10 rolls


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