Savory Jalapeno Popper Rolls Made From Scratch
Delicious rolls filled with creamy cheese and spicy jalapenos, perfect for gatherings or a cozy family dinner.
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
Ingredients
Dough Ingredients
- 4 cups All-purpose flour Provides structure and texture.
- 2 teaspoons Active dry yeast Essential for leavening.
- 1.5 cups Warm water Temperature should be between 100°F and 110°F.
- 1 tablespoon Granulated sugar Feeds the yeast during activation.
- 1 teaspoon Salt Enhances flavor and strengthens gluten.
- 2 tablespoons Olive oil Adds richness and moisture.
Filling Ingredients
- 1 cup Fresh jalapenos Finely diced, adjust based on heat preference.
- 8 ounces Cream cheese Softened to room temperature.
- 1 cup Shredded cheese Blend of cheddar and Monterey Jack.
Egg Wash
- 1 large Egg Beaten, mixed with a splash of water.
Instructions
- In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until frothy.
- In another bowl, whisk together all-purpose flour and salt. Gradually add the yeast mixture and olive oil, stirring until dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour.
- Prepare the filling by mixing jalapenos, cream cheese, and shredded cheese in a bowl until well combined.
- After the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick.
- Spread the jalapeno and cheese mixture over the dough, leaving a 1/2 inch border. Roll tightly into a log and cut into 12 pieces.
- Place rolls cut side up in a greased baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Brush tops of rolls with egg wash.
- Bake for 20-25 minutes until golden brown. Let cool for a few minutes before serving.
Notes
These rolls can be served warm or at room temperature, and are perfect for dipping in ranch or salsa.