Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
- Yield: Makes 12 rolls
Photography: Mike Krautter
Source: Martha Bakes
- 9 tablespoons unsalted butter, room temperature, plus more for bowls, tins, and brushing
- 1 cup seeded, diced jalapeno chiles (about 4)
- 1 3/4 teaspoons coarse salt
- 1/4 cup warm water (110 degrees)
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons plus 1 tablespoon sugar
- 3 1/4 to 3 1/2 cups bread flour, plus more for work surface
- 1 cup warm whole milk (110 degrees)
- 1 large egg, lightly beaten
- 2 cups finely grated extra-sharp cheddar cheese
- Flaky salt, for sprinkling (optional)
Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.