Jalapeño Popper Rolls are buttery rolls filled and rolled with a cheese and bacon filling that gives you all the flavors of a jalapeño popper in a salty roll!
Ingredients
Mass
2/3 cup (163g) whole milk, heated in the microwave for about 30 seconds
5 tablespoons of granulated sugar, divided
2 teaspoons active dry yeast
2 large eggs, at room temperature
3 cups (375g) of all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick or 113g) unsalted butter, cut into 1-inch pieces, at room temperature
1/2 tablespoon unsalted butter, melted
Bacon and Cheese Stuffing
8 ounces (1 package) cream cheese, softened
4 slices of bacon, cooked and shredded
1 red onion, chopped
1 medium jalapeño bell pepper, seeded and diced
2 teaspoons chives, chopped
2 teaspoons garlic, minced
2 cups (226g) white cheddar cheese, grated
Topping
3 tablespoons of butter, melted
1 teaspoon garlic, minced
1 teaspoon of chives, diced
1 teaspoon of salt
Instructions
Mass
In a medium bowl, combine milk and a tablespoon of sugar. Sprinkle yeast over milk and beat to mix. Let stand until yeast is frothy, about 5 minutes.
Add the eggs. Beat until smooth.
In the bowl of a stand mixer with a dough hook, combine the remaining 4 tablespoons of sugar, flour and salt.
Add the milk mixture. With the mixer running, add the butter, one piece at a time, mixing well between the additions.
Knead at medium speed for 1 minute. Increase speed to medium-high and knead until dough is smooth (about 5 minutes). Add more flour, one tablespoon at a time, if the dough does not come together. Or, add more water if it is too dry.
Brush a medium bowl with the melted butter. Place the dough in the bowl and turn it over to cover it with the butter. Cover with plastic wrap.
Let the dough rise in a warm, draught-free area until it doubles in size (about 1 hour).
When ready, tap the dough, turn it over on a floured surface and pass it over to a 10×15-inch rectangle. (It should be about 1/4 inch thick).
Bacon and cheese filling
To make the filling, combine the cream cheese, crumbled bacon, onion, jalapeño, chives and garlic with a wooden spoon until smooth.
Assembly
Spread the mixture of the cream cheese filling on the spread dough. Cover the mixture with the grated cheese.
Roll up the dough with strength, starting from the long edge.
Using a very sharp knife, cut the trunk into 12 rolls. Place them on a greased 9×13 inch baking tray, cover and let them rise in a warm place until they double in size.
Baking
As the rolls are raised, 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 butter topping onto the hot rolls. Serve hot.