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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!
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Course: Side
Cuisine: [url href="http://www.foodandwine.com/recipes/caraway-rolls-garlic-parsley-butter" target="_blank"]Food &amp, Wine magazine[/url]
Makes: 16 rolls
Author: We are not Martha


Rolls and Assembly:

  • 1 ½ cups lukewarm whole milk 100-105 degrees
  • 2 tsp active dry yeast
  • ½ 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
  • ¼ cup chopped kalamata olives
  • Butter for skillet
  • Sea salt for sprinkling

Garlic-Parsley Butter:

  • 2 sticks unsalted butter
  • ½ 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 ¼ 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.
  • Garlic-Parsley Butter:
  • 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.
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