Sourdough Jalapeno Rolls made from scratch with an amazing mixture of cream cheese, butter, spices, and jalapeno is just what you need to wow a crowd and have people asking for seconds! This recipe uses sourdough, which gives it that yummy tang along with the savory cream cheese filling!
Sourdough Jalapeno Rolls
Ingredients
- 1/2 Cup Fed and Bubbly Sourdough Starter
- 3/4 Cup Water Warm
- 1/4 Cup Melted Butter + 2 TBSP for brushing
- 1/4 Cup Honey Or Sugar
- 3/4 TSP Salt
- 2 1/2 Cups All-Purpose Flour May need a little less or more – see instructions
For Filling:
- 1 8 oz. Block Cream Cheese Room Temp
- 1/4 Cup Softened Butter
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- 3/4 TSP Salt
- 1/4 Tsp Black Pepper
- 1 Medium Jalapeno Minced – Can add more for more heat and stronger pepper flavor.
- 1 Cup Pepper Jack Cheese Shredded
Instructions
- In a stand mixer, add sourdough starter, warm water, melted butter, honey, and salt.
- Mix on low, with dough hook, until slightly mixed.
- Add flour, one cup at a time, and mix on low. You may only need 2 cups, or you may need more. You want the dough to come together and release from the sides of the bowl and start to form a ball. You do not want the dough to be too dry. It will still be somewhat sticky to touch.
- Once the dough looks like it is coming together, let the mixer knead on medium for about 5 minutes.
- Allow to rise in a covered, greased bowl. This can take 8 hours to 24 hours. (Mine usually takes 18 to 24 hours.)
- Before rolling out dough, prepare the cream cheese mixture.
- Cream together cream cheese, butter, onion powder, garlic powder, salt, pepper, and jalapeno until well combined.
- Once dough has doubled, remove it from the bowl and roll out into a rectangular shape.
- Spread the cream cheese mixture over the dough, as evenly as possible.
- Sprinkle with shredded cheese.
- Now roll the dough, as tightly as possible, into a long log form.
- Using thread, dental floss, or a sharp knife, slice the rolls into 10 equal parts.
- Place rolls into the greased pan. Cover and allow to rise for 1 to 2 hours.
- Preheat oven to 350 degrees F.
- Uncover the rolls and brush the tops with melted butter.
- Bake for about 25 minutes, or until tops of the dough have turned a golden brown.
- Enjoy!
Get ready to fall in love with these Sourdough Jalapeno Rolls
I have become absolutely OBSESSED with making sourdough recipes this year! My family loves the sour taste of the dough in all of the forms I make for them! This sourdough jalapeno roll recipe is an amazing appetizer, or side, and oh so yummy!
I decided to make this recipe because my husband loves jalapeno flavor and I was brainstorming how to use it in sourdough, without making a bread loaf. He also LOVES cream cheese, so the light bulb went off in my head to combine the two!
This recipe combines cheesiness, bread, and savory heat! Get your ingredients ready, and let’s learn how to make these incredible rolls!
Sourdough Jalapeno Rolls Ingredients
Exact amounts for each ingredient can be found in the recipe card above.
For the Sourdough Jalapeno Roll Dough:
- Sourdough Starter – You want your sourdough starter to be fed, active, and bubbly.
- Water – Warm water is best, just make sure you don’t use cold.
- Butter – I do not substitute this ingredient, so I can’t recommend another ingredient. You will need some for mixing the dough and some for brushing on top of the dough.
- Honey – I also use sugar. Either will work fine in this recipe.
- Salt – Don’t forget to add salt to any bread dough recipe!
- All-Purpose Flour – I like to use an organic, unbleached flour for all my sourdough shenanigans.
For the Sourdough Jalapeno Roll Filling:
- Cream Cheese – Let the block sit out on the counter for an hour or so before using. It needs to be soft and easy to mix.
- Butter – Let the butter sit out with the cream cheese so it is softened and easy to mix as well.
- Onion and Garlic Powders – This really adds to the flavor the rolls give. Not only will you have a jalapeno flavor, you will also get that yummy onion dip flavor with it!
- Salt and Black Pepper – Need I say more? This are crucial ingredients to add to the cream cheese!
- Jalapeno – Mince the jalapeno, but it is up to you whether you leave the seeds in. Leaving the seeds usually adds more heat.
- Pepper Jack Cheese – You could always use cheddar, but my husband loves pepper jack, so that’s what I went with.
How to make Sourdough Jalapeno Rolls
In a stand mixer, add sourdough starter, warm water, melted butter, honey, and salt.
Mix on low, with dough hook, until slightly mixed.
Add flour, one cup at a time, and mix on low. You may only need 2 cups, or you may need more. You want the dough to come together and release from the sides of the bowl and start to form a ball. You do not want the dough to be too dry. It will still be somewhat sticky to touch.
Once the dough looks like it is coming together, let the mixer knead on medium for about 5 minutes.
Allow to rise in a covered, greased bowl. This can take 8 to 24 hours. (Mine usually takes 18 to 24 hours.)
Before rolling out dough, prepare the cream cheese mixture.
Cream together cream cheese, butter, onion powder, garlic powder, salt, pepper, and jalapeno until well combined.
Once dough has doubled, remove it from the bowl and roll out into a rectangular shape.
Spread the cream cheese mixture over the dough, as evenly as possible.
Sprinkle with shredded cheese.
Now roll the dough, as tightly as possible, into a long log form.
Using thread, dental floss, or a sharp knife, slice the rolls into 10 equal parts.
Place rolls into the greased pan. Cover and allow to rise for 1 to 2 hours.
Preheat oven to 350 degrees F.
Uncover the rolls and brush the tops with melted butter.
Bake for about 25 minutes, or until tops of the dough have turned a golden brown.
Enjoy!
What to serve Sourdough Jalapeno Rolls with?
We served these on the side of chicken and also as an appetizer. They are even good as a snack! I think they would be good with a breakfast dish of eggs and bacon as well!
How to store and reheat?
I store these rolls in an airtight container in the fridge for up to 3 days. To reheat, we throw them in the air fryer for about 5 minutes to help give it some crisp back. You could also reheat in the oven.
