These Golden Cheese & Pepper Rolls are the ultimate comfort food side dish, combining the convenience of hot roll mix with fresh, homemade flavors. The dough is enriched with sautéed red bell peppers and sweet corn, then stuffed with spicy Monterey Jack cheese with jalapeños. The result is a soft, fluffy roll with a golden crust that bursts with savory, slightly spicy, and sweet notes. Perfect for potlucks, holiday dinners, or as a hearty addition to a casual weeknight meal. TheyâÂÂre easy to assemble and always disappear fast from the table.
Golden Cheese & Pepper Rolls
Description
These Golden Cheese & Pepper Rolls are the ultimate comfort food side dish, combining the convenience of hot roll mix with fresh, homemade flavors. The dough is enriched with sautéed red bell peppers and sweet corn, then stuffed with spicy Monterey Jack cheese with jalapeños. The result is a soft, fluffy roll with a golden crust that bursts with savory, slightly spicy, and sweet notes. Perfect for potlucks, holiday dinners, or as a hearty addition to a casual weeknight meal. TheyâÂÂre easy to assemble and always disappear fast from the table.Ingredients
Directions
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Grease a 13 x 9-inch baking pan.
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In a large bowl, combine the flour mixture from the Hot Roll Mix package with the yeast from the foil packet; mix well.
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In a small saucepan over medium-low heat, cook the finely chopped red bell pepper in 2 tablespoons of oil until tender.
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Stir in 8 1/2 oz of cream-style sweet corn and 3 tablespoons of water; heat the mixture to 120 to 130 degrees F.
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Stir the hot corn mixture and 1 beaten egg into the flour mixture until the dough pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface.
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With greased or floured hands, shape the dough into a ball and knead for 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness.
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Cover the dough with a large bowl and let it rest for 5 minutes.
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Divide the dough into 24 equal pieces.
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Shape each piece of dough around one piece of Monterey Jack cheese with jalapeño peppers (cut into 24 pieces), pulling the dough under and sealing the edges to make a smooth top.
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Place the rolls, seam side down, in the greased pan.
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Cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place for 30 minutes.
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Heat the oven to 375 degrees F (191ðC).
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Uncover the dough.
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Bake for 25 to 30 minutes or until golden brown.
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Brush with 1 tablespoon of melted butter and remove from the pan.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 92.0kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 3.0g12%
- Sugars 1.3g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for best texture.
Substitutions: You can substitute the red bell pepper with green or yellow bell peppers. For a milder version, use plain Monterey Jack cheese instead of the jalapeño variety.
Tip: Ensure the corn mixture is heated to the correct temperature (120-130ðF) to properly activate the yeast in the dough.
