Description
These Salted Honey Butter Jalapeño Cheddar Rolls are a delightful combination of spicy jalapeños, sharp cheddar cheese, and sweet honey butter. Soft, fluffy, and buttery rolls baked to golden perfection with a melted honey butter glaze and a sprinkle of flaky sea salt, perfect for breakfast, brunch, or a savory snack.
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
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt, for garnish
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the grated cheddar cheese and chopped jalapeños. Mix gently with a fork to evenly distribute the ingredients.
- Add Wet Ingredients and Knead Dough: Pour in the warm milk, honey, egg, and room temperature butter. Using the dough hook attachment, mix on medium speed until the flour is well incorporated, approximately 4-5 minutes. If the dough seems sticky, gradually add the remaining 1/4 to 1/2 cup flour. 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 the butter, honey, and a pinch of flaky sea salt. Mix thoroughly until smooth. Set aside to use for brushing the dough and after baking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch square baking dish with butter or non-stick spray.
- Shape Rolls: Lightly dust a clean work surface with flour. Turn the dough out and punch it down. Divide the dough into two equal halves. Roll each half into a 12-inch square, approximately 1/4 inch thick. Brush each square generously with the prepared honey butter, reserving some for after baking. Cut each square into 6 strips, then roll each strip into a tight coil and place seam side down in the prepared pan, arranging the rolls close together.
- Proof Rolls: Cover the baking dish and allow the rolls to rise at room temperature for about 30 minutes until they are puffy. Optionally, you can also let the rolls rise in the refrigerator overnight for enhanced flavor and convenience.
- Bake Rolls: Place the baking dish in the preheated oven and bake the rolls for 20-25 minutes, or until they turn golden brown on top and are cooked through.
- Finish and Serve: Remove the rolls from the oven and immediately brush with the remaining honey butter. Sprinkle with flaky sea salt. Pull the rolls apart to serve warm and enjoy.
Notes
- To Make Ahead: Prepare the rolls through step 5, then cover and refrigerate without allowing them to rise at room temperature. When ready to bake, bring rolls to room temperature for 30 minutes and bake as directed.
- To Prepare and Freeze: Assemble the rolls through step 6, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before baking.
- To Bake and Freeze: Bake the rolls fully as directed and allow to cool completely. Wrap well and freeze for up to 3 months. Thaw and rewarm before serving.
- Using Active Dry Yeast: Replace rapid rise yeast with active dry yeast by mixing it with warm milk and honey, allowing it to foam for 5-10 minutes before adding flour and proceeding with the recipe.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
