When we were shopping for herbs this spring, I also picked up a jalapeño plant on a total whim. It was really more of a fun project/experiment than anything else, a chance to venture outside the world of just herbs. I never actually expected the plant to do well, given my not so great track record with, well, basically all plants. When the first pepper started growing, I was sure it was just beginner’s luck, but every time I went out to check on the plant it seemed there were new peppers sprouting. I’ve harvested more peppers than I can count in the past few weeks, and I’m officially ready to declare jalapeños the most foolproof plant ever 🙂
The only challenge became figuring out what the heck to do with all these peppers… Easier said than done since, as I’ve mentioned a thousand times, I don’t even like spicy foods.
Enter these jalapeño cheddar rolls from Shawnda, which have quickly become my newest kitchen obsession. I’d bookmarked the recipe a few months ago in anticipation of burger season. Little did I know at the time I’d be able to walk out onto my deck and pick the peppers from my very own plant to make them!
There’s nothing I don’t love about these rolls. They are unbelievably soft and fluffy, but still plenty sturdy to handle the pulled pork and burgers we’ve stacked on them. The dough is easy to work with and the hands-on time required is minimal. I’ve always loved the smell of bread baking but the cheddar cheese in this recipe really takes the heavenly aroma to another level. Each batch of rolls uses three large jalapeños, which is helping me to put a substantial dent in my stash, especially considering that in the past few weeks I’ve made the recipe three times (I really wasn’t kidding when I said obsessed). Last year I thought I’d found my go-to hamburger buns, but they some’re facing some serious competition from these jalapeño cheddar rolls.
Jalapeño Cheddar Rolls
barely adapted from Foodie Bride (originally adapted from The Pastry Queen)
1 3/4 teaspoons instant yeast
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tablespoons canola oil
2 large eggs, at room temperature
Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom – you may need to add a little flour or water to achieve the right consistency (every time I’ve made this recipe I’ve needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart – you want the edges to bake together in the oven.
Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.
Makes 8-10 rolls
I actually LOVE spicy food! These are my kinda rolls 🙂
I’ll pretty much bake with jalepeno in anything savory – it’s so fun! And these buns look fabulous!
Yum! I’ve yet to make homemade rolls for burgers but it’s on my list.
You have given me an idea. I will not haul out the flour, yeast, etc and make any bread-like thing. However, I am a fan of the Pillsbury stuff that comes in those tubes. I’m going to stick jalapeno and cheddar into one of those. I promise I’ll post pictures.
A jalapeno plant is beyond brilliant, I always keep them around so why not grow them. These rolls look fabulous, Tracey. The flavors are so fun!
Best buns ever! I would eat these without anything on them, I bet. They look so delicious!
Also, have you ever done a post on your meal/blog planning? I’m so amazed at all the meals you make!
Oh, I definitely have to give these a try! I love homemade rolls and adding jalapeno and cheddar to them would definitely make them disappear in a hurry around here!
Can I just have these for dinner? It’s got veggies and dairy (and therefore protein), and carbs. That’s all I need right?
I am sure my husband would finish all the rolls and without even burgers :)))
Your plant-picked peppers were positively profound; thanks for making these buns!
My Dad will LOVE these, thanks!
You know that I’m scared of yeast and all but I really want to give this a try!
Glad to hear your plant is doing well. Wonder if these would work with my yellow banana peppers from the garden? They sound like they’d be the perfect pair to a juicy summer burger!
@Amanda – I haven’t, but I’ve had a few requests so it’s on my to-do list!
I am catching up by reading all these posts in my google reader I have missed while on vacation so I am just going to say that they all look great, but only commenting on this one as I have this one pinned to try very soon with your rave reviews and they look so so so so so good. Nice job on these!
It never occurred to me to put cheese and chillis right into the dough for hamburger buns! (Silly me) These look great! Many thanks for posting the recipe.
First time ever making ANY type of rolls. I paired it with the Coffee-Chipotle Pulled Pork and the accompanying BBQ sauce — and family loved it.
Definitely a keeper…definitely making it ASAP!
Question! I’ve never made bread before, but I reeeeeally want to try this recipe. I don’t have a stand mixer, so I wanted to know if the dough can be mixed in a food processor. Please help! 🙂
Congratulations on your jalapeno plant Tracey! It’s so rewarding to have food grow right in your own backyard. My flower pot herb garden didn’t do so well this year, but you’ve inspired me to try jalapenos for next year.
The buns sound like the bomb. I adore jalapeno/cheddar (when I go to subway I always get my sandwiches on the jalapeno cheddar bread…but I’m sure it’s not as good as this homemade version!). I will have to try these when my family comes over…Hubs isn’t in the pro jalapeno camp. The pork recipe looks great too. Again, another dish for my fam.
I just pulled eight beautiful rolls out of the oven. Do they ever smell fantastic!! I can’t wait to taste them…
Many thanks once again.
@Miss Heba – It probably can, but I haven’t tried it. I think it might be even easier to do by hand; it’s a really nice dough – not too stiff, sticky or heavy. Let me know how it goes 🙂
I make almost all of the bread that my family eats and these rolls were fantastic! Even my teenagers who think they don’t like jalapeno loved these rolls. In fact they didn’t even ask what they green things were. Thanks for the recipe.
This rolls are AWESOME!! Yummy, yummy. I already made they 🙂
These rolls were great for our burgers tonight! Great texture and flavor! Thanks for the recipe.
These were so easy and so good! Just the right amount of jalapenos and cheese. They will be great for pulled pork, burgers, or any other sandwich. Also great all on their own with butter.
Love these! I make them all the time, it’s amazing how easy they are and how yummy!