Making homemade dinner rolls from scratch with yeast is easy! Learn how to make Jalapeño Popper Dinner Rolls stuffed with cream cheese, jalapeño, bacon, and cheese with step by step photos guiding you along the way.
Not only do I find kneading as much-needed baking therapy, the smell of fresh bread really warms you up inside.
Who doesn’t smile while waiting for fluffy dinner rolls to bake, knowing that you are just moments away from devouring them?
My latest creation, which I could not wait to share, are these Jalapeño Popper Stuffed Dinner Rolls.
I actually had this idea for the past year or so but sometimes ideas just get pushed to the back burner.
Dinner rolls with bacon, jalapeño, and cheese. Then I got the genius idea to stuff them with cream cheese.
Not going to lie – I ate them for dinner with a side of pasta (that’s why they call them dinner rolls, right?)
One ingredient that you almost always need when making bread is yeast.
If you’re new to working with yeast (or if you want to improve your bread making skills), making dinner rolls is a great place to start.
I think there’s a common misconception that working with yeast is difficult – that’s not true!
You just have to make sure your ingredients are at the correct temperature, much like using softened butter for cookies. That doesn’t sound so bad, now does it?
Another concern is time. Yes, the dough does take time to rest and rise, but I used a secret ingredient to help speed up that process – quick rising yeast.
That means you can skip the first rise of the dough and shape the dough shortly after kneading.
If you’re ready to get baking, I’m going to show you just how easy it is to work with yeast, complete with step by step photos to guide you every step of the way.
Looking for a smaller quantity? Check out my Small Batch Dinner Rolls!
Yeast and I go way back. The first time I worked with it was in 8th grade.
My home economics teacher taught us the basics of working with yeast and how to knead dough.
I don’t even remember what we made – I think it was fried doughnuts?
Anyway, I’ve never been one to shy away from homemade bread dough. In fact, I enjoy kneading the dough so much that I find it very therapeutic.
Plus the reward of soft, warm bread and cinnamon rolls from the oven are priceless.
I’m going to be sharing step by step photos, but if you want to see the full recipe card first, click here to jump down to the end of the post
To get started, gather all of your ingredients. You’ll need quick rising yeast, not active dry yeast.
Make sure the temperature for your combined liquids (the milk, the water, and melted butter) is between 120F-130F.
Yeast is a living organism that helps make the dough rise. If the temperature is too cold, it will not activate the yeast.
If the temperature is too hot, it will kill the yeast.
It’s best to use a thermometer (I have this one) to ensure accuracy.
Add some of the flour, yeast, sugar, and salt to a large mixing bowl then add in your liquids. Beat until everything is incorporated.
Continue beating in the remaining flour until a soft dough forms. Now add your bacon, jalapeño , and cheese.
Knead the dough on a lightly floured surface. Once you finish kneading, let it rest for 10 minutes.
While the dough is resting, time to make the cream cheese filling.
Beat together the cream cheese, bacon, jalapeno, and cheese.
If the filling is really soft at this point (aka I left the cream cheese soften a little too much – oops), chill it for about 15 minutes or until firm enough to shape into mini cheese balls.
Once the dough has rested, divide the dough into 12 equal pieces (I actually do this as I go, which is probably not recommended as my final two dinner rolls were small).
Shape one piece into a ball then flatten. Take one of the mini cheese balls, place it in the middle, then wrap the dough around it and seal tight. Place into a greased round pan, seal side down.
Repeat with the remaining dough and cheese balls.
Time to let it rise. If you’re making the dinner rolls right away, let it rise 30 minutes in a warm draft-free place until the dough has doubled.
Since my kitchen isn’t very warm, I heat up my oven on the lowest temperature possible for 5 minutes, turn off the oven, leave the door open slightly for 1-2 minutes, then place my dough in the oven.
Just make sure the oven isn’t too warm as you don’t want to cook the dough.
If you’re not baking the same day, wrap the pan in plastic wrap and refrigerate for up to 24 hours. The dough will still rise, but due to the cold temperature, it will take longer.
Once the dough has risen, time to bake. Preheat the oven to 375F (remove your pan if the dough is rising in the oven!) then bake until golden brown, roughly 20 minutes.
Pull apart and serve warm. If you have leftovers, refrigerate them because of the cream cheese filling then warm up in the microwave before eating.
- 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
- 1/2 cup chopped jalapeño pepper (seeds and membrane removed, if desired)
- 1 1/4 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- Combine the milk, water, and melted butter. Heat until very warm (120° to 130°F).
- In a large bowl, combine 3/4 cup flour, yeast, sugar, and salt. Add the warm milk mixture. Beat 2 minutes on medium speed until combined.
- Gradually beat in 1 cup flour to make a soft dough. If the dough is too sticky, beat in the remaining 1/4 cup flour.
- Beat in 1/4 cup bacon, 1/4 cup jalapeño , and 1 cup cheese.
- On a lightly floured surface, knead the dough until smooth and elastic, about 8-10 minutes. Cover with a tea towel and let rest 10 minutes.
- While the dough is resting, make the filling. In a medium mixing bowl, beat together the cream cheese, remaining 1/4 cup bacon, remaining 1/4 cup jalapeño, and remaining 1/4 cup cheese. Divide into 12 mini cheese balls. If the filling is too soft, chill for 15 minutes then shape.
- After resting, divide the dough into 12 equal pieces; shape into balls. Flatten one ball, place one cheese ball in the middle, wrap the dough around it, then seal tight. Place into a greased 8-inch round or square pan, seal side down. Repeat with the remaining dough and cheese balls. Cover with a tea towel and let rise in a warm, draft-free place until doubled in size, about 30 minutes*.
- Bake in a preheated 375°F oven for 20 minutes or until golden brown on top. Cool for a few minutes then remove from the pan. Serve warm. Refrigerate any leftovers.
*If you are not baking the rolls right away, cover the pan with plastic wrap then refrigerate for up to 24 hours. Let sit at room temperature for 30 minutes then proceed with baking as directed.
Source: Adapted from Fleischmann’s Yeast
Disclosure: I was compensated by Fleischmann’s® Yeast for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.