Jalapeno Popper Rolls
User Reviews
5
Jalapeno Popper Rolls
Description
The dough is made by activating yeast in warmed milk with sugar, then combining with eggs, flour, salt, and softened butter gradually added while kneading. The dough is kneaded until soft and elastic, then left to rise until doubled. After punching down, the dough is rolled out and filled with a mixture of cream cheese, crumbled cooked bacon, diced jalapeno pepper, red onion, chives, minced garlic, and shredded cheddar. The rolls are shaped and allowed a second rise.
Before baking, a topping of melted butter mixed with garlic, chives, and salt is brushed on to create a flavorful crust. Baking yields rolls with a soft interior and a golden exterior, featuring a spicy, creamy center balanced by smoky bacon and sharp cheese.
These rolls make a savory snack or accompaniment to meals where a spicy and cheesy bread adds interest.
Ingredients
Dough
- ⅔ cup whole milk warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar divided
- 2 teaspoons active dry yeast
- 2 large egg room temperature
- 3 cups all-purpose flour 375g
- 1 teaspoon kosher salt
- ½ cup butter cut into 1-inch pieces, room temperature, unsalted, 1 stick or 113g
- ½ tablespoon unsalted butter melted
Cheesy Bacon Filling
- 8 ounces cream cheese softened, 1 package
- 4 lices Bacon cooked and crumbled
- 1 red onion diced
- 1 medium jalapeno pepper seeded and diced
- 2 teaspoons Chives, diced
- 2 teaspoons garlic minced
- 2 cups cheddar cheese shredded, white, 226g
Topping
- 3 tablespoons butter melted
- 1 teaspoon garlic minced
- 1 teaspoon Chives, diced
- 1 teaspoon salt
Instructions
Dough
- In a medium bowl, combine the milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes.
- Add eggs. Whisk until smooth.
- In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt.
- Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Increase the speed to medium-high speed and knead until the dough is soft (about 5 minutes). Add more flour, a tablespoon at a time, if the dough doesn't come together. Or, add more water if too dry.
- Brush a medium bowl with the melted butter. Place the dough in the bowl and flip to coat with the butter. Cover with plastic wrap.
- Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour).
- When you are ready, punch the dough, turn it out onto a floured surface, and roll it into a 10x15-inch rectangle. (It should be about 1/4-inch thick.)
Cheesy Bacon Filling
- To make the filling, combine the cream cheese, crumbled bacon, onion, jalapeno, chives, and garlic with a wooden spoon until smooth.
Assembly
- Spread the cream cheese filling mixture over the rolled out dough. Top the mixture with the shredded cheese.
- Roll the dough up tightly, starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13-inch baking dish, cover, and let rise in a warm place until doubled in size.
Baking
- While the rolls are rising, preheat the oven to 350°F.
- Bake for 25-30 minutes.
- Remove the rolls from the oven and let them cool for 5 minutes.
Topping
- To make the butter topping, combine the melted butter with the garlic, chives, and salt in a small bowl.
- Brush the buttery topping over the warm rolls. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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