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.
As much as I love baking (and eating) brownies and cheesecakes, I don’t think anything can compare to making fresh bread by hand.
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.
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.
Jalapeno Popper Dinner Rolls *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.
Jalapeño Popper Stuffed Dinner Rolls
Ingredients
Instructions
Notes
Source: Adapted from Fleischmann’s Yeast
More Yeast Recipes
Honey Butter Dinner Rolls (Small Batch)
Soft Garlic Parmesan Breadsticks (Pizza Hut Style)
With Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as preheating the oven. To find out more, visit foodnetwork.com/holidaybaking.
Leave me a comment below telling me: What do you love to bake with 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.
