1 1/2cupshredded cheese (cheddar cheese or a mix of shredded cheeses)
6oz.sliced jalapeñoschopped (from a jar)
1/4cupbuttersoftened
2Tbsp.melted butterfor brushing
Instructions
Let warm water, yeast and sugar proof in a bowl for 5-10 minutes, or until foamy.
Mix salt and oil into the yeast. Mix in flour one cup at a time.You can use a stand mixer with a dough hook or a Danish dough whisk to make the dough. I prefer these to using a wooden spoon.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Roll dough out to a 12"x18" rectangle. Spread with 1/4 cup softened butter.Sprinkle with shredded cheese and chopped jalapeno peppers.
Roll dough up tightly and pinch seams to secure. Slice into 12 sections (dental floss works great for this) and place in a greased 9x13" baking dish.
Lightly cover with a cloth or piece of plastic wrap and let sit in a warm place for 30 minutes.
Preheat oven to 350 degrees and bake rolls for 25 minutes or until tops are golden.Brush rolls with 2 Tbsp. of melted butter (optional).