Jalapeño Cheddar Olive Rolls with Garlic Parsley Butter
This recipe for Jalapeño Cheddar Olive Rolls with Garlic-Parsley Butter allows you to make homemade pull-apart bread for your next dinner party!
Servings: 16 rolls
Rolls and Assembly:
- 1 1/2 cups lukewarm whole milk 100-105 degrees
- 2 tsp active dry yeast
- 1/2 tsp granulated sugar
- 4 cups bread flour
- 2 Tbsp unsalted butter room temperature
- 2 tsp kosher salt
- 2 tsp finely chopped jalapeños
- 1 cup sharp cheddar cheese
- 1/4 cup chopped kalamata olives
- Butter for skillet
- Sea salt for sprinkling
- 2 sticks unsalted butter
- 1/2 cup minced garlic
- 1 cup chopped parsley
Rolls and Assembly:
In the bowl of a stand mixer fitted with dough hook, whisk warm milk, yeast, and sugar together and let sit for 3-5 minutes, until foamy.
Turn machine to medium-low speed and beat flour, 2 Tbsp butter, and salt together. Knead for about 5 minutes, until dough is smooth, but a bit tacky.
Transfer dough to a large lightly oiled bowl, cover with a kitchen towel or plastic wrap, and placce in a warm location for about an hour, until dough doubles in size.
Make garlic-parsley butter (below) and set aside.
Butter a 12-inch cast-iron skillet (I used 10-inch and 6-inch skillets and divided dough between each).
Divide dough in half, keeping one half covered in bowl. Cut the other half into 8 pieces and form each piece into a small ball. Roll balls into garlic-parsley butter and arrange in concentric circles in skillet, about 1/4 inch apart. Repeat with second half of dough.
Cover skillet loosely with plastic wrap and let it stand in a warm place for about an hour, until the dough has doubled in bulk.
While rolls are resting, pre-heat oven to 350 degrees.
Brush rolls with more garlic-parsley butter and then bake for 30 minutes, until golden.
Remove from oven, brush with remaining butter and sprinkle with sea salt before serving.
In a small saucepan, melt butter with garlic.
Once melted and stirred together, transfer mixture to a medium bowl and let cool. Stir in parsley.