Homemade Jalapeño Popper Stuffed Dinner Rolls: An Easy Yeast Roll Recipe

There’s an undeniable magic in baking bread from scratch. The aroma filling your kitchen, the therapeutic rhythm of kneading dough, and the ultimate reward of a warm, fluffy roll fresh from the oven – it’s an experience that truly nourishes the soul. While I certainly enjoy the indulgence of brownies and cheesecakes, the simple pleasure of homemade bread holds a special place in my heart, and these Jalapeño Popper Stuffed Dinner Rolls are my latest obsession, ready to become yours too!

Imagine tender, golden dinner rolls, each one generously stuffed with a creamy, savory, and slightly spicy filling. We’re talking about a delectable blend of smooth cream cheese, crisp bacon, zesty jalapeño, and sharp cheddar. It’s all the incredible flavor of your favorite jalapeño popper appetizer, baked right into a pillowy soft dinner roll. These aren’t just rolls; they’re a revelation, transforming any meal into an extraordinary event.

Why You’ll Love These Stuffed Dinner Rolls

These aren’t your average dinner rolls. The inspiration for these irresistible treats came from a simple thought: what if we combined the comforting familiarity of a homemade dinner roll with the bold, exciting flavors of a jalapeño popper? The result is a roll that’s bursting with flavor in every bite. The combination of crispy bacon, spicy jalapeño (you can adjust the heat level to your preference by removing more or less of the seeds and membranes), and two types of cheese creates a symphony of textures and tastes. They’re perfect as a side dish for dinner (yes, I’ve enjoyed them as the main course with a side of pasta!), a delightful appetizer for gatherings, or even a unique addition to your brunch spread.

One of the most common concerns people have when venturing into bread baking is working with yeast. But I’m here to tell you, it’s much simpler than you might think! In fact, making dinner rolls is an excellent starting point for anyone looking to build their bread-making confidence. You just need to pay attention to a few key details, like ingredient temperatures, much like how important softened butter is for perfect cookies. With a little guidance, you’ll be a yeast master in no time!

Demystifying Yeast: Your Key to Fluffy Rolls

Yeast is a living organism, a microscopic fungi that, when activated, produces carbon dioxide, creating those wonderful air pockets that make bread light and fluffy. There are different types of yeast, and for this recipe, we’ll be using rapid-rise yeast (also known as instant yeast or quick-rise yeast). This “secret ingredient” significantly speeds up the bread-making process by eliminating the need for a separate initial rise of the dough. This means you can knead your dough, shape your rolls, and let them rise just once before baking – cutting down on overall prep time without sacrificing flavor or texture.

Tips for Working with Yeast:

• Temperature is Crucial: The most vital step when working with yeast is ensuring your liquids (milk, water, melted butter) are at the correct temperature. For rapid-rise yeast, the ideal range is between 120°F and 130°F (49°C-54°C). If the liquid is too cold, the yeast won’t activate properly, and your dough won’t rise. If it’s too hot, you’ll kill the yeast, and again, no rise! A reliable kitchen thermometer is your best friend here.
• Fresh Yeast Matters: Always check the expiration date on your yeast packet. Expired yeast is less active and may not work effectively. Store unopened yeast in a cool, dry place or the refrigerator, and once opened, store it in an airtight container in the fridge or freezer.
• Don’t Be Afraid to Knead: Kneading develops the gluten in the flour, which gives the bread its structure and elasticity. It might seem daunting, but it’s a very satisfying process. We’ll cover how to know when your dough is properly kneaded in the steps below.

Ready to embark on this delicious baking adventure? I’ll guide you through each step with clear instructions and photos, ensuring your homemade Jalapeño Popper Stuffed Dinner Rolls turn out perfect every time. If you’re eager to jump straight to the full recipe card, click here.

Step-by-Step Guide to Making Your Rolls

Gather Your Ingredients

Before you begin, make sure all your ingredients are measured and ready. This “mise en place” approach makes the baking process smoother and more enjoyable. As mentioned, ensure you have rapid-rise yeast, not active dry, as the rising times will differ significantly. Pay close attention to the temperature of your liquids – milk, water, and melted butter. Heating them gently until they reach the 120-130°F (49-54°C) range is key to activating your yeast without killing it. A quick-read thermometer is highly recommended for accuracy.

Mixing the Dough

In a large mixing bowl, combine a portion of your all-purpose flour, the rapid-rise yeast, granulated sugar (which feeds the yeast), and salt (for flavor and to control yeast activity). Give these dry ingredients a quick whisk to ensure they’re well distributed. Then, gradually add your perfectly warmed liquid mixture (milk, water, melted butter). Begin beating on a medium speed until these ingredients are fully incorporated and form a shaggy, wet dough. Continue to gradually beat in the remaining flour, a little at a time, until a soft, slightly sticky dough forms. The exact amount of flour can vary depending on humidity and how accurately you’ve measured, so use your judgment here. The dough should be soft and manageable, not stiff or crumbly.

Once your basic dough has come together, it’s time to add the savory fillings directly into the dough: the crispy crumbled bacon, finely chopped jalapeño pepper, and a generous portion of shredded cheddar cheese. Incorporate these thoroughly into the dough using your hands or a sturdy spatula.

Kneading for Perfection

Turn your dough out onto a lightly floured surface. Now comes the therapeutic part: kneading! Knead the dough for about 8-10 minutes. This process develops the gluten, creating the elastic structure that will give your rolls their signature chew and rise. You’ll know the dough is properly kneaded when it feels smooth and elastic, springs back slowly when gently poked, and passes the “windowpane test” (where you can stretch a small piece of dough thin enough to see light through it without tearing). Once kneaded, cover the dough with a clean tea towel and let it rest for a crucial 10 minutes. This short rest allows the gluten to relax, making the dough easier to handle for shaping.

Preparing the Creamy Filling

While your dough is resting, prepare the rich and creamy filling that makes these rolls truly “popper-worthy.” In a medium mixing bowl, combine softened cream cheese with the remaining crumbled bacon, chopped jalapeño, and shredded cheddar cheese. Beat them together until well combined and relatively smooth. If your cream cheese was particularly soft (perhaps you left it out a little too long, no worries!), the filling might be too sticky to handle easily. In this case, simply pop it into the refrigerator for about 15 minutes to firm up. Once chilled, divide the filling into 12 mini cheese balls. This makes the shaping process much more efficient and ensures an even distribution of the delicious center.

Shaping Your Stuffed Rolls

After the dough has rested, gently divide it into 12 equal pieces. For best results and uniform rolls, you can weigh them if you have a kitchen scale, but eyeballing it works too (just try to make them as consistent as possible!). Take one piece of dough, shape it into a smooth ball, then gently flatten it into a disk. Place one of your prepared cream cheese filling balls right in the center of the dough disk. Carefully gather the edges of the dough around the filling, pinching them tightly together at the top to completely seal the filling inside. This step is important to prevent the cheese from oozing out during baking. Place the sealed roll, seam-side down, into a lightly greased round or square baking pan. Repeat this process with the remaining dough and cheese balls, arranging them snugly in the pan.

The Final Rise

Cover the pan with a clean tea towel and let your shaped rolls rise in a warm, draft-free place until they have doubled in size. This usually takes about 30 minutes with rapid-rise yeast. A warm environment is crucial for yeast activity. If your kitchen is cool, a trick I often use is to preheat my oven to its lowest temperature (around 170-200°F or 75-95°C) for just 5 minutes, then turn it off and leave the door ajar for 1-2 minutes to let some heat escape. Then, place your covered rolls inside the slightly warm (but off!) oven to rise. Be careful not to make the oven too hot, as you don’t want to accidentally start cooking the dough!

Planning Ahead? If you’re not baking the rolls the same day, you can cover the pan tightly with plastic wrap and refrigerate it for up to 24 hours. The dough will still slowly rise in the cold, but it will take much longer. When you’re ready to bake, let the pan sit at room temperature for about 30 minutes to take off the chill before proceeding with baking instructions.

Baking and Serving

Once your rolls have nicely risen, preheat your oven to 375°F (190°C). Remember to remove your pan from the oven if that’s where they were rising! Bake the rolls for approximately 20 minutes, or until they are beautifully golden brown on top and cooked through. The internal temperature of a fully baked yeast roll should be around 200-210°F (93-99°C).

Allow the rolls to cool for a few minutes in the pan before carefully removing them. Pull them apart and serve warm for the ultimate experience. The warm, gooey center combined with the soft exterior is simply divine! Any leftovers should be refrigerated due to the cream cheese filling. To enjoy them later, simply warm them up in the microwave for a few seconds until soft and warm again.

These Jalapeño Popper Stuffed Dinner Rolls are sure to be a hit with family and friends. They offer a fantastic way to enjoy homemade bread with an exciting flavor twist. Don’t be shy – give this recipe a try and discover how easy and rewarding baking with yeast can be!

If you enjoyed this recipe, you might also love our Jalapeño Popper Dip, Mini Jalapeño Popper Cheese Ball Bites, or our classic Small Batch Dinner Rolls.

Jalapeño Popper Stuffed Dinner Rolls

Yield:
1 dozen

Prep Time:
2 hours

Cook Time:
20 minutes

Total Time:
2 hours 20 minutes

Homemade dinner rolls stuffed with cream cheese, bacon, jalapeño, and cheddar cheese. A delicious twist on a classic comfort food!

Ingredients

• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons unsalted butter, melted
• 2 to 2 1/4 cups all-purpose flour
• 1 envelope (0.25 oz) Fleischmann’s® RapidRise Yeast (not active dry yeast)
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup crumbled bacon, cooked
• 1/2 cup chopped jalapeño pepper (seeds and membrane removed for less heat, if desired)
• 1 1/4 cup shredded cheddar cheese, divided
• 4 ounces cream cheese, softened

Instructions

1. Combine the milk, water, and melted butter in a microwave-safe bowl or small saucepan. Heat until very warm (120° to 130°F / 49°C-54°C). Use a thermometer for accuracy.
2. In a large mixing bowl, combine 3/4 cup all-purpose flour, the rapid-rise yeast, granulated sugar, and salt. Whisk briefly. Add the warm milk mixture to the dry ingredients. Beat for 2 minutes on medium speed until all ingredients are well combined and a soft, wet batter forms.
3. Gradually beat in 1 cup of the remaining flour to form a soft, manageable dough. If the dough is still excessively sticky, continue to beat in the remaining 1/4 cup flour, a little at a time, until it pulls away from the sides of the bowl and forms a ball.
4. Beat in 1/4 cup of the cooked crumbled bacon, 1/4 cup of the chopped jalapeño, and 1 cup of the shredded cheddar cheese until evenly distributed throughout the dough.
5. Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover the kneaded dough with a clean tea towel and let it rest for 10 minutes. This helps the gluten relax, making shaping easier.
6. While the dough is resting, prepare the cream cheese filling. In a medium mixing bowl, beat together the softened cream cheese, the remaining 1/4 cup cooked crumbled bacon, the remaining 1/4 cup chopped jalapeño, and the remaining 1/4 cup shredded cheddar cheese until well combined. Divide the filling mixture into 12 mini cheese balls. If the filling is too soft to shape, chill it in the refrigerator for 15 minutes to firm up.
7. After the dough has rested, divide it into 12 equal pieces. Shape each piece into a smooth ball. Flatten one dough ball into a disk. Place one mini cheese ball in the center of the dough disk. Carefully wrap the dough around the filling, pinching the edges tightly together at the top to completely seal it. Place the sealed roll, seam-side down, into a lightly greased 8-inch round or square baking pan. Repeat with the remaining dough and cheese balls, arranging them snugly in the pan. Cover the pan with a clean tea towel and let the rolls rise in a warm, draft-free place until doubled in size, which typically takes about 30 minutes*.
8. Preheat your oven to 375°F (190°C). If your rolls were rising in the oven, remove the pan before preheating. Bake the rolls for 20 minutes, or until they are golden brown on top and cooked through. Cool for a few minutes in the pan, then gently remove them. Serve warm. Refrigerate any leftover rolls due to the cream cheese filling and reheat gently in the microwave before eating.

Notes

*If you are not baking the rolls right away, you can cover the pan tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the pan from the refrigerator and let it sit at room temperature for 30 minutes to take off the chill before proceeding with baking as directed.

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