Jalapeño Popper Bread Rolls
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Delicious, fluffy bread rolls stuffed with a spicy, creamy filling that will leave a sweet tingle on the tongue. The jalapeños add a bite both to taste and texture, and is complimented by the melted cheese. Serve these bread rolls with the Traveler’s Stew recipe from Heroes’ Feast: The Official D&D Cookbook.
Watch the recipe video on how to make Traveler’s stew here!
Bread roll recipe based heavily on this dinner roll recipe by Love and Lemons.
Active time: 30 minutes | Inactive time: 2 hours
Total time: 2 hrs and 30 minutes
Servings: makes 14 rolls
Bread Roll Ingredients
1 cup milk
¼ oz active dry yeast (~2 ¼ tsp)
2 ½ Tbsp sugar
390 g bread flour (~ 3 cups, spooned and leveled)
1 tsp salt
⅓ cup extra-virgin olive oil
Jalapeño Popper Filling Ingredients
2 Jalapeños, de-stemmed, de-seeded, and finely diced
2 oz cream cheese
1 ⅓ oz cheddar cheese, shredded
⅔ oz parmesan cheese, shredded
½ tsp garlic powder
Salt and pepper, to taste
Preparing the bread dough
In a bowl or measuring cup, warm the milk. You can use the microwave for about 1 minute in 30 second increments, being sure to stir in between.
Combine the yeast and 1 Tbsp of the sugar into the warm milk. Briefly stir to mix, then let sit for 5 minutes. The yeast should get quite frothy.
In a bowl of a mixer, combine the flour, salt, the rest of the sugar, olive oil, and yeast mixture. Using the dough hook attachment, mix on medium-low (2 or 3 out of 10) for 2-3 minutes. The dough should be formed around the hook (and should be easily slid off).
Turn the dough onto a lightly floured surface. Knead the dough briefly and form into a ball.
Lightly grease a large bowl and place the dough in the bowl. Turn the dough in the bowl to lightly coat with oil. Then cover the bowl with plastic wrap and set aside in a warm area to rise until doubled in size, about 1 to 1 ½ hours.
While the dough rises, prepare the Jalapeño Popper Filling
Remove the foil wrapper from the cream cheese and place in a medium-sized bowl. Warm the cream cheese. You can use the microwave, heating it for about 30 seconds.
Combine the rest of the filling ingredients with the cream cheese.
Mix well. Taste and add salt and pepper, if necessary.
Filling the rolls
Prepare a baking sheet, optionally lining it with foil for cleaning, and then lightly greasing the surface.
Lightly flour your hands. Turn the dough out onto a lightly floured surface. Divide the dough into 14 equal-sized pieces.
Taking one piece of dough, roll in your hands until you form a ball. Then using your fingers, flatten the ball into a round disk, about 2½ - 3 inches wide. Note: don’t make the disk too thin, or the roll won’t rise properly.
Add 1 tsp of the jalapeño filling to the center of the disk. Stretch two opposite sides of the dough disk together and pinch to seal. Making sure the filling remains inside the dough, pinch the two remaining sides together, and seal any holes. You should have a small bundle of dough.
Placing seam side down on your work surface, roll the ball of dough on the surface with a cupped hand. This will form the dough into a ball. Place the dough ball onto the prepared baking sheet, seam side down.
Repeat steps 3-5 for the remaining dough pieces.
Cover with plastic wrap and set aside for an hour, or until the rolls are fluffy.
Baking the rolls
When there are about 15 minutes left, move an oven rack to the lowest position in the oven and preheat the oven to 350°F.
Once the rolls have risen, bake the rolls for 20 minutes. Make sure to rotate the pan after 10 minutes in the oven.
After 20 minutes are up, check the rolls. If they are a golden brown, they are done. Otherwise, let bake for an extra 1-2 minutes.
Let the rolls rest in the pan for 5 minutes, then move to a wire rack to cool completely.
Enjoy!
