Salted Honey Butter Jalapeño Cheddar Rolls
Rating
Light, airy, and wonderful right out of the oven with a smear of salted, sweet honey butter!
Ingredients
- 3½ – 4 cups all-purpose flour
- 2¼ teaspoons (1 packet) Rapid Rise yeast
- ½ 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
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the cheese and jalapeños. Mix with a fork to combine.
- Pour in the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ¼ -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
- To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.
- Preheat the oven to 350° F. Grease a 9×9 inch square baking dish.
- Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about ¼-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange, seam side down, in the prepared baking dish.
- Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternatively, you can let the rolls sit in the fridge overnight.
- Bake the rolls for 20-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with a sprinkle of flaky sea salt.
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