These cheesy, melt-in-your-mouth rolls are perfect for a crisp October day. Drizzle with honey butter, and you'll be making another batch before the first one is gone.
Ingredients:
- 2 ⅓-2 ⅔ cup all-purpose flour
- 1 ½ tsp Rapid Rise yeast
- ⅓ tsp kosher salt
- 1 ⅓ cup grated cheddar cheese
- ⅔-1 ⅓jalapeños, seeded and chopped
- ⅔ cup warm whole milk
- 2 tbsp honey
- 2 ⅔ tbsp salted butter, at room temperature
- ⅔ large egg
Directions:
1. In the bowl of a stand mixer, stir together the flour, yeast and salt. Add the shredded cheese and chopped jalapeños and toss to combine.
2. Pour in the warm milk, honey, egg and melted butter. Using the dough hook attachment, mix on low speed until the dough comes together, about 4–5 minutes. If the dough feels too sticky, add an additional 1/4 to 1/2 cup of flour. Cover the bowl and let the dough rest at room temperature for at least 15 minutes or up to a few hours.
3. To make the honey butter, mix the softened butter, honey and a pinch of salt until smooth in a small bowl.
4. Preheat the oven to 350°F. Lightly grease a 9x9-inch square baking dish.
5. Lightly flour your work surface and turn out the dough. Punch it down and divide it into two equal portions. Roll each piece into a 12-inch square, about 1/4 inch thick. Brush both squares generously with the honey butter, reserving any remaining butter for serving. Slice each square into 6 strips. Roll each strip into a spiral, then place them seam side down in the prepared baking dish.
6. Cover the dish and let the rolls rise in a warm spot for about 30 minutes, or until puffy. Alternatively, cover and refrigerate overnight.
7. Bake for 20–25 minutes, or until the rolls are golden brown. Remove from the oven and brush with the remaining honey butter. Serve warm.
Recipe inspired by Tieghan Gerard of Half Baked Harvest.