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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.
Delicious! Bake it in a 9×13 so there’s gaps between the rolls, then when they expand they bake evenly. They’ll still be pull apart. I baked mine for 30 mins, and they came out perfect. Just saying this cause I read some people struggling.
Hey Kristen,
Yay! So glad to hear you enjoyed this recipe, thanks for giving it a try! Happy fall weekend! xT
These were delicious it’s important to note, if you have any baking skills at all just do what you’d normally do. For example I don’t own a stand mixer made these with my hands. I never use instant yeast it never works for me and the warm milk and honey wasn’t activating my brand new refrigerated yeast I added 1 tsp of sugar then it was activated. I waited until the end and folded the jalapeño and cheese in. They weren’t as difficult as I thought they’d be either and I cooked them for about 45 mins in a stone pan kept them covered with tinfoil for 30 mins. They reheated easily in the oven also. I ended up with 14 instead of 12 but I’m bad as exact measurements. Didn’t have any issues but I mostly just looked at the ingredients, like I wouldnt add an egg or butter at the very end either I added that before I added all the flour. They honey butter I couldn’t get to spread because organic dairy products you have to practically melt, in my experience to get that soft but I served it with the rolls when they were done and they were delicious.
Thanks so much, Cait! Love to hear that you enjoyed this recipe and I appreciate you trying it! Thanks for sharing all of your helpful notes! x
This recipe is completely wrong, I followed it to a T. Measured everything out exactly how it’s listed and what I got was inedible rolls. I’m always skeptical with influencer cooks but this is putting it over the edge. This recipe uses a ton of expensive ingredients in this economy and for it to not even turn out edible is very disappointing. Additionally, why would you list your ingredients in two different forms? One in grams and then we’re all of a sudden switching to tablespoons.
Excellent, easy to make and taste great, thank you
Hi Erika,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
Would soy milk be ok to use instead of whole milk? Or will that mess up the consistency?
Hi Heidi,
That should be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
Are these safe to reheat if already made the day before ?! They smelll delish
Hi Jaclyn,
I would go ahead and just follow the make ahead instructions listed above for best results:) I hope this helps! xx
I have made these twice! Love them. The second time I cut them thinner as the baking time is not long enough or the temperature is not hot enough. Just adjust accordingly and they should turn out perfect. I also cook them flat like a cinnamon bun not on the side.
I noticed you didn’t mention brushing the top with egg in the actual recipe just in the notes above. I didn’t do this step and they still turned out amazing!!
Hi Sydney,
Wonderful!! Love to hear that you enjoyed these rolls, thanks a lot for trying them out! xT
Hello! I’m excited to try these this weekend, but after reading the reviews with all the difficulty around baking time, I’m a bit nervous. Any tips now that many reviewers have had the same issue? Thanks!
Hi there,
I would cover with foil for the first 15 minutes or so of baking if you are worried, but you should be fine to follow the recipe as written:) Let me know how it turns out! xT
Hmmm I tried covering it for for the first 15 minutes. They’ve been baking for 45 and the center is still raw, tops are very brown.
Are you using a glass baking dish? I would try metal!
Metal 9×9 🤷♀️. They turned out really good, but took a full hour though I covered them for the first 15 minutes.
Sorry about that!! Glad they turned out for you! Maybe try a 9×13 pan next time!
Hi! I don’t have a standing mixer. Can I still make these with a hand mixer? Thanks!
Yes, you can mix/knead by hand! 🙂 xT
The flavor was great and seemed simple to throw together but the bake time/temp is off. Baked for 25 minutes and they were dark on the outside and suuuuuuper doughy and raw on the inside. Couldn’t really leave them in longer because they would’ve been burned but they were definitely not baked. I am a very experienced cook but need to follow recipes for baking, and it was just a huge flop.
Oh no!! So sorry about that Stephanie! Thanks for letting me know! xT
I’ve made these multiple times in the past year and they’re always a family favorite! I used a stone baking sheet and followed the directions pretty closely. I would recommend upgrading all of your baking sheets or baking dishes to pampered chef stoneware! Just buying one at a time will help and you can build a collection over time because that’s all you will want to use! Nothing ever gets burnt at the bottom and things bake more evenly! Your cookies, bread, or pizza etc. will forever be changed for the better.
Hi Madison,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
My boyfriend cooks a lot and most of the things he makes are dynamite. HOWEVER, these rolls are hands down the best thing he has ever made. Period. This is my first time ever writing a review about anything (recipes, products, places, etc) in my whole entire life, so if that isn’t enough of a sign that you should make these ASAP… I’m not sure what else will convince you.
Wow thank you so so much Carly! xT
Fluffy, flakey and a bit of a crunch. These are soooo good. Definitely a must try recipe!
Making soup later to go with them 🙂
Thank you so much for trying out the recipe! Have a great week! xT
I followed this recipe to a T and everything looked so good until I baked it and it was sooo raw inside. I had doubled the recipe and it all went into the garbage. I also baked it both ways. One covered and one not and it was still raw. Very annoyed as it’s a waste of a lot of ingredients for Xmas day. Thank god we had some other break
Making these for the second time tonight. These were the best rolls I’ve ever made. And I truly bake a lot! Absolutely delicious. Like cotton candy bread. I did get 8 rolls out of each square instead of six. No problem with them being doughy. They were still huge too!
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT