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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.

Salted Honey Butter Jalapeño Cheddar Rolls | halfbakedharvest.com

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.

Salted Honey Butter Jalapeño Cheddar Rolls | halfbakedharvest.com

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.

Salted Honey Butter Jalapeño Cheddar Rolls | halfbakedharvest.com

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

Swirled Garlic Herb Bread

Jalapeño Cheddar Biscuits

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!

@halfbakedharvest

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♬ Two Weeks – Grizzly Bear

Honey Butter Jalapeño Cheddar Rolls

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 20 minutes
45 minutes
Total Time 1 hour 35 minutes
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.

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Ingredients

Honey Butter

US Customary – Metric

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. 
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Comments

  1. Unable to pin any of these? Want to save and not forget but alive tried several times and detached Pinterest and can’t find the pin there either?

    Reply

    1. Hey Mariah,
      If you roll your cursor over any photo, the Pinterest “save” button will appear. Please let me know if you have any other questions! xTieghan

      Reply

      1. Yes the save button is on every picture but sadly when you click it, choose a board to save it to in Pinterest, nothing happens:( I had no problem saving the Gnocchi today but the save links in this seem to just go to nowhere. When I searched the recipe by name on Pinterest your pics didn’t pull up for days so I suspect it hadn’t worked for others initially. I was able to find someone else’s pin to save today:) I have saved countless recipes of yours & cooked so many of them, just couldn’t get this & one other recipe to work like normal. Thanks for trying!

        Reply

  2. 5 stars
    On a whim I decided to modify the recipe. Instead of jalapeno’s, I substituted 1/2C of freshly roasted Hot Hatch Chili Peppers.

    Due to the moisture of the roasted Hatches, I had to add about another 1/4c of flour to firm up the dough. I let it rise for approx 30 mins, followed the remainder of the directions and ended up with 12 absolutely gorgeous rolls. The were a bit on the large size, which required an additional 10 mins of baking. Next time I tackle this, I’ll take the 12″ strips cut them in half, roll and bake, which should not only double the number of rolls, but obviously make them smaller.

    Reply

    1. Hi there,
      Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT

      Reply

  3. 4 stars
    These were delicious, however, I had to bake them for over 30 minutes, pull out the outer rolls and bake the center ones for an extra 15. Next time I will just put them on a baking sheet so the air can flow through them all much better than in a baking dish. We made them with chili and they complimented it perfectly. The honey butter was a great touch!

    Reply

    1. Hey Leesha,
      Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Sorry to hear these took longer than expected to bake! xx

      Reply

  4. 5 stars
    Did a double recipe, last night, for the students (12) and working staff (3) at the Flying H Youth Ranch near Naches, Washington. The only change made was to double again the peppers with fresh picked jalapeños from my wife’s garden. These were a great side for the Old Fashioned Beef Stew that was the entre.
    The cooking here is is shared by staff members and, at times, there is a lack of variety in the menu. Each week, I rely on sites like, halfbakedharvest.com, to give these young men and their on-duty staff, something different and special.

    Reply

  6. Made them today but didn’t work out well. Left the hubby with instructions to take them out after 22 mins. He couldn’t be trusted to “check they were golden and cooked through”. Turns out it was too early. They were doughy in the middle. I think maybe an extra 10 minutes would have been needed. I tried to save the 1/2 pan left after we all tried them, by putting them back in the oven for 15 mins after they had been out of the oven for 45 minutes. It was better… but I don’t think I’ll make them again.

    Reply

    1. Hi Angela,
      Thanks for giving the recipe a try and sharing your feedback, sounds like they just needed a little more time in the oven:) xx

      Reply

  7. 5 stars
    Made these last night with dinner. They were so good, especially warm out of the oven with that melty honey butter! My husband may have eaten four of them. These came together quickly, which I loved! I stirred it by hand and just kneaded it a little to make sure it was all incorporated. The rolls were a last minute addition to dinner, So I only gave them 15 minutes to rise, and they still were a winner. Thanks for the great recipes!

    Reply

    1. Hey Ashley,
      Thank you so much for making these rolls, I love to hear that they were a hit! Hope you’re off to a great Friday! xT

      Reply

          1. Hi Laura,
            Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT

    1. Hi

      I know you were asking Tieghan but if it helps the metric weight for butter would be 60gramms which are 4 tablespoons and the 6 tablespoons are 90gramms. Also the weight for flour is incorrect in the recipe when you convert to metric it shows 937 gramms which is way more than 4 cups. 1 cup is 120 gramms of flour. So you only need 420-480 gramms of flour. 🙂

      Reply

    2. Hi Nicole,
      1 stick of butter is equal to 8 tablespoons or 113 grams. Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

  11. These look amazing and I can’t wait to make them! Do you see any reason why I couldn’t do them cinnamon roll style and bake them with the swirly side facing up?

    Reply

  12. Tieghan, I have a Zojirushi bread machine that I use for making my doughs and then taking out of the machine and baking in the oven. I splurged on it because I have arthritis the prevents me from kneading and I really love making bread. Putting the ingredients in it and pressing the start button for the dough cycle also frees up the hands on time. Of course you can bake the bread in the machine and it’s better than store-bought.

    Reply

  13. Hi Tieghen, I don’t have a stand mixer but would really like to make these. How would you go about step 1 and 2 without the stand mixer? Would you just incorporate the ingredients and mix by hand?

    Reply

    1. Hi Jade,
      You bet, just mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you give it a try! xx

      Reply

  14. I use a bread machine all the time. I can make a loaf of bread in it for half, or less, the cost of a store bought loaf. It is so much better as well. It takes 5 minutes to add ingredients and 3 hours later, the house smells so good. My current machine was from the thrift store, brand new for $10.

    I am looking forward to these too.

    Reply

    3. Tieghan,
      I thought I had a 9inch pan, but I do not… I have an 8×8. I also have loaf pans, pie pans… every pan but a 9inch. Any recommendations?

      Reply

      1. Hey Jessica,
        The 8×8 pan should be just fine for you to use:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

        Reply

    1. Hi Joanne,
      Using an equal amount of gluten free flour should work well for you here! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply