Soft White Rolls with Cheddar & Jalapenos

When you bite into these lovely rolls the first thing you enjoy is the soft, fluffy light texture, followed by the rich cheddar, then the tangy sharpness of the jalapenos, which have just enough ”umph” to let you know they’re there. It all makes for a great medley of tastes and textures.

Makes: 12 rolls

Level: Fairly straight-forward

Time: Around 40 minutes actual “hands-on” time + 1 – 2 hours proving + 15 minutes baking

Calories: Around 180 per roll (based on 12)

Equipment: A stand mixer makes easy work of this, but it can also be done without.


  • 450g strong white flour
  • 10g salt
  • 7g sachet of fast action/instant yeast
  • 1 egg, beaten
  • 150g tepid water (minus the weight of the egg)
  • 150ml tepid milk
  • 80g – 100g Cheddar cheese, grated + 20g for decorating
  • 20g – 25g jalapeno rings (from a jar), cut into small pieces + enough small rings for decorating
  • Half an egg, beaten, for glazing
  • A small amount of olive oil to coat the jalapeno decorations


NB The method below assumes use of a stand mixer, but can easily be done without one. Kneading will take longer.

1. Weigh the flour, salt & yeast into the bowl of a stand mixer and mix together.

2. Break the egg into a jug and weigh it then beat lightly. Add enough tepid water to bring it up to 150g total. Add in 150ml tepid milk and stir it all together.

3. Make a well in the dry mixture and pour in the liquid. Mix initially with a wooden spoon, scraping down the sides of the bowl to include all the flour.

4. Use the dough hook and knead for about 8 – 10 minutes.

5. Gather into a ball and place in a lightly oiled bowl. Cover with cling film (or an elasticated shower cap) and leave until doubled in volume.

6. Tip the dough out onto a lightly floured surface and knock back.  Spread the dough out and add on the cheese and jalapenos then fold and mix so that they are well distributed.

7. Weigh the dough and decide how many rolls you want. (It should make 12 good sized rolls)

8. Roll the dough into a sausage shape. With a plastic dough scraper or knife cut into four equal pieces, then divide each of these into three. (If precision is important, then weigh each stage. Each piece of dough will probably be around 72g)

9. Roll the dough pieces into balls and gather any loose dough underneath, pulling the outer surface taught as you do this. Space them out on two lined baking sheets.

10. Brush the tops with beaten egg. Place one or two small jalapeno rings on top of each roll then cut a small slash each side. Brush some olive oil on the jalapeno rings to stop them burning in the oven.

11. Put each tray inside a plastic bag (kitchen bin liners are ideal) and leave to rise again – about 40 mins. Halfway through turn the oven on to 200C/Fan 180C

10. Bake for 13 – 16 minutes. Cool on a wire rack. Enjoy.