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These Salted Honey Butter Jalapeño Cheddar Rolls are soft, buttery perfectly salted, and made with spicy jalapeños and sharp cheddar cheese. Each light and airy roll is wonderful right out of the oven with a smear of sweet honey butter. Everyone loves these yummy dinner rolls. They really do melt in your mouth.
Is there anything better than a really delicious dinner roll? My mom used to make homemade bread all the time on Sunday or Monday nights beginning in the fall. I used to love the smell of the fresh bread baking away in the oven. It always gave such a cozy vibe.
My mom had this old-school bread machine that would make and bake the dough for her. Does anyone else have anything like that? I don’t think she still has that bread machine. It probably never made the cut in our move out to Colorado. But once the crisp fall nights arrive, I always think back to those days.
Because of her, I too almost always bake up bread once a week during the fall. More times than not it’s a simple loaf of bread. Sometimes I’ll make a loaf of herby garlic bread, other nights I’ll make rolls.
Just depends on the night!
But these rolls! They’re a fun appetizer for game day, and equally great as a dinner roll on busy weeknights. No matter how you serve them, they’re always delicious.
Here are the details, these are easy
For the dough, simply mix flour with instant yeast and a pinch of salt. I used instant yeast to keep the rolls really quick and easy for us all.
Next, add warm milk, a touch of honey, and salted butter. Then lots of sharp cheddar cheese and jalapeños. Mix until smooth, and let the dough rest for ten to 15 minutes or even a few hours. The dough will not get super puffy, but that’s OK since we’re using instant yeast. We get to skip an entire hour-long rise, which is helpful on busy nights!
Shaping the rolls is fun, it’s kind of like a cinnamon roll!
Roll out the dough, spread on the honey butter, then cut the dough into strips and roll them up like cinnamon rolls. This ends up actually being a pretty and fun process.
Let the rolls rise for a bit before baking. Once they become puffy on top, brush them with an egg, and then bake.
I love to serve these up warm, with a smear of honey butter, then sea salt on top. A sprinkle of sea salt makes every bite of these soft, spicy, cheesy rolls just that much better.
Great as a game-day appetizer OR as a dinner roll. You really can’t go wrong!
Looking for other savory bread recipes? Try these.
Salted Honey Butter Parker House Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Lastly, if you make these Salted Honey Butter Jalapeño Cheddar Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Butter Jalapeño Cheddar Rolls
Servings: 12 rolls
Calories Per Serving: 355 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 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 1/4 -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 1/4-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.
Notes
To Make Ahead: prepare the rolls through step 5. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 6, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
Excellent flavor and worth the carbs! My first batch failed because I used an 8×8 pan…center was doughy. Second time I used a disposable aluminum foil 8×10 pan. Key was immediately taking them out of the pan after baking just as Tiegan says.
Hey Mary,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
I made these today and they are delicious. I didn’t have fresh jalapeños so I used pickled. I just drained them removed most of the liquid. They turned out GREAT!!
Hi Beverly,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
For a quicker version can you use refrigerated pizza crust or crescent rolls?
Hey Stormy,
I’ve never tested the recipe with either of those, but crescent rolls sound like they might work for you! Let me know if you give the recipe a try! xx
I loved your memory of your mom’s bread machine. I remember those days and I still have my Panasonic bread machine. I’ve never baked in it. I use it to make dough. I use it when I need dough but don’t have time to make it. I usually fill it, set it on dough. It’s great. I make the bread dough from this recipe in it. I then roll it out and make a pull apart bread. It comes out fantastic.
Thanks so much for reading Cindy! So glad this dough recipe works well for you in the bread machine!! xx
Made these last night, flavor is great. I agree with the many comments on cooking time. Took over an hour to cook through. After about 50 minutes I covered with foil to prevent burning and cooked for another 20 minutes. I did use 2 jalapeños so there was extra moisture.
Hey Alisa,
Thanks so much for making this recipe and sharing your feedback! So sorry to hear you had some issues with the bake time! xT
Can you make these with sourdough starter?
Hey True,
I’ve not tested that with this recipe, but I don’t see why it wouldn’t work for you! Let me know if you give it a try! xT
My first Half Baled Harvest recipe and OMGGG 🤤 so good. I read the reviews and saw a lot of people needed to cook longer so I cooked these on convection bake mode on my oven instead of regular bake. That did the trick! Within 25 minutes they were fully cooked. I can’t wait to try more of your recipes, I have followed you on instagram forever and I’m seriously obsessed 😍
Hey Lane,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
Love the taste but despite rolling dough to desired size before cutting into strips and rolling, they come out rather dense and unless I check the temperature, could be underdone. I cooked almost 40-50 minutes. Seem overly “doughy” and I’m not sure why. Would bread flour help that consistency?
Hey Maureen,
Thanks so much for trying this recipe, so sorry to hear you had some issues! What kind of yeast did you use? Were any of your ingredients expired? Anything else that you can share with me? It’s hard to say without being there! xT
I just made this recipe again after having had the same issue as Maureen when I made them last time. Just re-reading the description before the recipe and I see that you say to brush the rolls with butter, whereas the recipe has you add the egg with the milk, etc. Could this be the problem? I must say that I can’t see brushing with egg and then with extra butter/honey. I will let you know! I must say they are delicious though and will be a regular for sure when I get it right 🙂
Thanks for trying the recipe Melody!! You can brush with egg or not, it’s not going o ruin the recipe either way. Let me know how they turn out! xx