Salted Honey Butter Jalapeño Cheddar Rolls

Salted Honey Butter Jalapeño Cheddar Rolls


Light, airy, and wonderful right out of the oven with a smear of salted, sweet honey butter!
  • 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
  • 6 tablespoons salted butter, at room temperature
  • 3 tablespoons honey
  • flaky sea salt
  1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the cheese and jalapeños. Mix with a fork to combine.
  2. 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.
  3. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.
  4. Preheat the oven to 350° F. Grease a 9×9 inch square baking dish.
  5. 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.
  6. 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.
  7. 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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