Description
Honey Butter Jalapeño Cheddar Rolls are a delightful blend of spicy jalapeños, sharp cheddar cheese, and sweet honey butter baked into soft, fluffy rolls. Perfect as a savory snack or a flavorful side, these rolls feature a tender crumb enriched with a buttery, honey glaze and a touch of flaky sea salt for the ultimate flavor combination.
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 Glaze
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- Pinch of flaky sea salt
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, yeast, and kosher salt. Add the grated cheddar cheese and chopped jalapeños, then mix with a fork to evenly distribute the ingredients.
- Add Wet Ingredients and Knead: Pour in the warm whole milk, honey, large egg, and 4 tablespoons of softened salted butter. Using the dough hook attachment, knead the dough until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add the remaining 1/4 to 1/2 cup of flour until the dough is manageable. Cover the bowl and let the dough rest at room temperature for 15 minutes or up to a few hours.
- Prepare Honey Butter: In a small bowl, combine 6 tablespoons of softened salted butter with 3 tablespoons of honey and a pinch of flaky sea salt, mixing thoroughly to create the honey butter glaze.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9 inch square baking dish to prevent sticking.
- Shape Rolls: Lightly dust your work surface with flour. Turn out the dough, punch it down gently, and divide it into two equal halves. Roll each half into a 12-inch square about 1/4-inch thick. Brush each square generously with honey butter, reserving some for after baking. Cut each square into 6 strips and roll each strip into a coil. Arrange coils seam side down in the prepared baking dish.
- Proof Rolls: Cover the baking dish and allow the rolls to rise for about 30 minutes, until puffy. Alternatively, you may refrigerate overnight to rise slowly.
- Bake and Glaze: Bake the rolls in the preheated oven for 20-25 minutes until golden brown and cooked through. Remove from the oven and immediately brush with the remaining honey butter. Sprinkle with flaky sea salt and serve warm, pulling the rolls apart to enjoy.
Notes
- These rolls are best enjoyed fresh and warm, with the honey butter enhancing their soft, airy texture.
- Adjust the number of jalapeños based on your desired level of heat — remove seeds for milder flavor.
- Letting the dough rise overnight in the fridge develops more flavor and can fit better into your schedule.
- Flaky sea salt on top adds a perfect salty crunch that balances the sweetness beautifully.
Nutrition
- Serving Size: 1 roll
- Calories: 355 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 55 mg
