Soft and buttery, these homemade Jalapeno Cheddar Parker House Rolls are so much better than store bought ones!
- 2 to 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 2-1/4 tsp. packet Fleischmann's® RapidRise® Yeast
- 1/2 teaspoon salt
- 1/2 cup milk I used coconut
- 1/4 cup water
- 2 + 1 tablespoons butter or margarine
- 2 ounces cheddar
- 1/2 jalapeno chopped
- 1 tsp parsley
Get Recipe Ingredients
Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough of the remaining flour (1 to 1-1/4 cups) so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Add cheddar and jalapenos to the dough and knead. Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased 8-inch round or square pan.
Melt the remaining 1 tbsp of butter and add the parsley to it. Brush over the rolls. Cover with towel; let rise in warm place until doubled in size, about 30 minutes .
Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack. Serve warm.
Serving: 1roll | Calories: 194kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 133mg | Fiber: 1g | Sugar: 2g