Jalapeño Cheddar Sourdough Dinner Rolls (Edit recipe)

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These Jalapeño Cheddar Sourdough Rolls are soft, fluffy, and perfectly savory with pockets of melty cheddar and just the right kick of heat. Made with active sourdough starter and heritage style wheat from Sunrise Flour Mill. These rolls rise slowly for incredible flavor and a tender texture. Perfect for weeknight dinners, holiday tables, or anytime you want warm, cheesy sourdough rolls fresh from the oven.

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PREP TIME

8 hours

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 10

Ingredients

Dough

130 grams Sourdough Starter, Homemade, active
25 grams Cane Sugar
180 grams Water, warm
75 grams Butter, Unsalted, cubed and softened
8 grams Sea Salt
350 grams Heritage White Flour - Sunrise Flour Mill, or all purpose flour of choice
90 grams Cheddar Cheese, finely diced
38 grams Jalapeño Pepper, minced - keep seeds and ribs

Topping

56 grams Cheddar Cheese, thinly sliced
1 whole Egg, for egg wash

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or stand mixer, combine the warm water, sugar, sourdough starter, and flour.
Mix on low for 3–4 minutes until a shaggy dough forms.
Add the softened butter one cube at a time, allowing each piece to incorporate before adding the next.
Continue mixing on low for 8–10 minutes until the dough is smooth, elastic, and only slightly sticky. Dough will be soft.
Start the Bulk Ferment (5 hours total)
Transfer the dough to a clean bowl, cover, and begin bulk fermentation.
After 30 minutes, perform one stretch and fold. With damp hands, grab one side of the dough, stretch it upward until you feel resistance, and fold it over toward the center. Rotate the bowl a quarter turn and repeat on all four sides. That’s one set.
After another 30 minutes, gently sprinkle the diced cheddar and jalapeño over the dough. Perform another set of stretches and folds to incorporate them evenly.
After another 30 minutes, perform your final stretch and fold.
Let the dough rise undisturbed for the remainder of the bulk ferment, until it has increased by 40–50%. This can take more or less time depending on the temperature of your kitchen.
Shape the rolls
Grease a 9-inch pan and line it with parchment.
Lightly flour your counter and turn the dough out.
Divide into 10 equal pieces. Should be around 88 grams each.
Shape each piece into a tight ball by rolling it against the counter to build surface tension.
Arrange the dough balls in the pan, cover, and let rise for 1–2 hours, or until noticeably puffy and the rolls should be touching. (Cooler kitchens may need longer.)
Preheat oven to 375°F (190°C).
Whisk the egg with a little water. Brush rolls with egg wash and top with the cheddar slices.
Bake for 35–40 minutes, or until the rolls are deeply golden and the cheese is melted and browned.
Allow the rolls to cool for a few minutes, then turn them out onto a cooling rack.
Enjoy warm or at room temperature.

Notes

I like to leave the seeds in the jalapeño. I feel like it gives the bread more heat and flavor

Rise time can depend on the temperature of your kitchen. Pay attention to the signs of the dough more than the time I have indicated in the recipe.

This is a soft dough but shouldn't be so sticky you can't shape it. Flour your counter before rolling. If it is still too sticky your dough may need to proof a little longer.

You can eat day of or store in an airtight container. Warm up before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	9 g
Carbohydrates:	19 g
Protein:	8 g
Cholesterol:	31 g
Sodium:	462 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.