Salted Honey Butter Jalapeño Cheddar Rolls

Salted Honey Butter Jalapeño Cheddar Rolls
© Provided by Half Baked Harvest

From: Half Baked Harvest

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.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12 rolls


  • 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

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  • 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 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.
  • 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 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.
  • 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.


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.

See more at Half Baked Harvest

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Made with in NYC by Julius Choudhury

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Food Magazine: Salted Honey Butter Jalapeño Cheddar Rolls
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!
Food Magazine
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