Best 3 Jumbo Jalapeno Cheddar Rolls Recipes

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Jumbo jalapeno cheddar rolls are a delightful combination of spicy and cheesy flavors, making them a perfect appetizer or snack for any occasion. These rolls are a delicious treat that combines the subtle heat of jalapenos with a gooey, melted cheddar cheese filling. With their soft and fluffy dough, these rolls are sure to be a hit with everyone!

Here are our top 3 tried and tested recipes!

JALAPENO-CHEDDAR ROLLS



Jalapeno-Cheddar Rolls image

Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 rolls

Number Of Ingredients 11

9 tablespoons unsalted butter, room temperature, plus more for bowls, tins, and brushing
1 cup seeded, diced jalapeno chiles (about 4)
1 3/4 teaspoons coarse salt
1/4 cup warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons plus 1 tablespoon sugar
3 1/4 to 3 1/2 cups bread flour, plus more for work surface
1 cup warm whole milk (110 degrees)
1 large egg, lightly beaten
2 cups finely grated extra-sharp cheddar cheese
Flaky salt, for sprinkling (optional)

Steps:

  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
  • Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
  • In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
  • Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
  • Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
  • Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
  • On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
  • Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
  • Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
  • Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
  • Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.

JUMBO JALAPENO CHEDDAR ROLLS



Jumbo Jalapeno Cheddar Rolls image

Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. -Linda Foreman, Locust Grove, Oklahoma

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
2 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
2 cups shredded cheddar cheese
1/4 cup chopped seeded jalapeno pepper
EGG WASH:
1 large egg
2 teaspoons water

Steps:

  • In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 368 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 542mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

JALAPEñO & CHEDDAR CORN ROLLS



Jalapeño & cheddar corn rolls image

These bread rolls are full of strong cheddar and pop with jalapeños. They make a tasty veggie side and you can make a batch to freeze for later

Provided by Cassie Best

Categories     Side dish

Time 50m

Yield makes 12

Number Of Ingredients 11

50g slightly salted butter , melted, plus extra for greasing
250g fine polenta or cornmeal, plus extra for dusting
325g can sweetcorn , drained
250ml buttermilk
4 large eggs
1 tbsp golden caster sugar
100g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200g mature cheddar , grated
50g jalapeños , sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4 and brush the holes of a 12-hole muffin tin with melted butter. Dust generously with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with 1 tsp salt and the remaining ingredients, except the jalapeños. Blend until smooth, then remove the blade and stir through the remaining sweetcorn and jalapeños.
  • Divide the batter between the holes and bake for 25-30 mins until risen and golden. Insert a skewer into the centre of a roll - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for 5 mins more if necessary, then test again.
  • Cool for 5 mins, then transfer the rolls to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze for up to 2 months - warm in a low oven before serving.

Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium

Tips:

  • To make the rolls ahead of time, bake them according to the recipe and then let them cool completely. Wrap the rolls tightly in plastic wrap and freeze for up to 2 months.
  • To reheat the rolls, thaw them overnight in the refrigerator or at room temperature for several hours. Bake the rolls at 350 degrees Fahrenheit for 10-12 minutes, or until they are heated through.
  • If you don't have any jalapeños on hand, you can substitute another type of pepper, such as poblano peppers or bell peppers.
  • If you like your rolls extra cheesy, you can add more cheddar cheese to the filling.
  • For a spicier roll, add a teaspoon or two of cayenne pepper to the filling.
  • Serve the rolls warm with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.

Conclusion:

These jumbo jalapeño cheddar rolls are the perfect appetizer or snack for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them spicy or mild, cheesy or not, these rolls are sure to be a hit. So next time you're looking for a delicious and easy recipe, give these jumbo jalapeño cheddar rolls a try. You won't be disappointed!

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