These Jalapeno Cheddar Dinner Rolls are yeasty, not too spicy, and full of bold sharp cheddar flavor. A savory twist on a classic dinner roll recipe.
These Jalapeño Cheddar Dinner Rolls are a savory twist on Fleischmann’s classic Dinner Rolls recipe. These rolls are yeasty, not too spicy, and full of bold sharp cheddar flavor. With the help of a stand mixer (and RapidRise Yeast) these no-knead rolls are ready to go in about an hour.
I’ve always preferred quick rolls/breads to yeast recipes, partially because I don’t want to wait for the yeast to proof and rise, but also because sometimes cooking with yeast can be intimidating. It really shouldn’t be, though! Once you understand the basics of baking with yeast you will be making light, airy, fluffy breads and rolls in no time.
In a nutshell, yeast eats various sugars and excretes alcohol and carbon dioxide. Alcohol and carbon dioxide are what the pockets in bread are filled with as bread bakes. There are a few varieties of yeast, but this recipe for Jalapeno Cheddar Dinner Rolls uses “instant” yeast, instead of “active” yeast.
- Active Dry Yeast is the most commonly available form for home bakers. It’s available in ¼-oz packets or jars. The yeast is dormant, needs to be “proofed” and rehydrated before using. (This is the type of yeast used in my Perfect Yeast Rolls.)
- Instant Yeast comes in smaller granules than active dry yeast, absorbs liquid rapidly, and doesn’t need to be hydrated or proofed before being mixed into flour. (To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry.)
(Note: Each little .25-ounce packet of active dry yeast contains about 2 1/2 teaspoons of yeast.)
Tips for storing yeast:
- Store the yeast in a cool dry place, or in the refrigerator once the package has been opened.
- Do not use yeast after the expiration date.
Jalapeno Cheddar Dinner Rolls
- 2 cups all-purpose flour
- 1 envelope Yeast Fleischmann's RapidRise
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup water
- 2 tbsp butter
- 2 jalapenos finely diced
- 6 oz sharp cheddar shredded
- Combine 3/4 cup flour, undissolved yeast, sugar, and salt in a large bowl.
- Heat milk, water, and butter until very warm (120-130 degrees F), and add to the flour mixture.
- Add the jalapeños and cheddar to the mixture.
- Beat 2 minutes at medium speed, scraping the bowl occasionally.
- Continue adding 1/4 cup flour and beating at medium high speed until soft dough forms.
- Using a dough hook, beat an addition 8-10 minutes, until smooth and elastic.
- Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls.
- Place in greased 9-inch round pan.
- Cover; let rise in warm place until doubled in size, or about 30 minutes.
- Bake in preheated 375 degree oven for 20 minutes or until golden brown.
- Top with butter, if desired.
- Serve warm.