Jalapeno Popper Rolls

Jalapeno Popper Rolls are buttery rolls that are filled and rolled with a cheesy bacon filling that gives you all the flavors of a jalapeno popper in a savory roll!

Ingredients
Dough:
⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
5 T granulated sugar, divided
2 t active dry yeast
2 large eggs, room temperature
3 cups (375g) all-purpose flour
1 t kosher salt
½ cup (1 stick or 113g) unsalted butter, cut into 1-inch pieces, room temperature
½ T butter, melted

Cheesy Bacon Filling:
8 ounces (1 package) cream cheese, softened
4 slices bacon, cooked and crumbled
1 red onion, diced
1 medium jalapeno pepper, seeded and diced
2 t chives, diced
2 t garlic, minced
2 cups (226g) white cheddar cheese, shredded

Topping:
3 T butter, melted
1 t garlic, minced
1 t chives, diced
1 t salt

Instructions:
Dough:
In a medium bowl, combine the milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes. Add eggs. Whisk until smooth. In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions. Knead on medium speed for 1 minute. Increase the speed to medium-high speed and knead until the dough is soft (about 5 minutes). Add more flour, a tablespoon at a time, if the dough doesn’t come together. Or, add more water if too dry. Brush a medium bowl with the melted butter. Place the dough in the bowl and flip to coat with the butter. Cover with plastic wrap. Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour). When you are ready, punch the dough, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle. (It should be about 1/4-inch thick.)

Cheesy Bacon Filling:
To make the filling, combine the cream cheese, crumbled bacon, onion, jalapeno, chives, and garlic with a wooden spoon until smooth.

Assembly:
Spread the cream cheese filling mixture over the rolled out dough. Top the mixture with the shredded cheese. Roll the dough up tightly, starting on the long edge. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9×13-inch baking dish, cover, and let rise in a warm place until doubled in size.

Baking:
While the rolls are rising, preheat the oven to 350°F. Bake for 25-30 minutes. Remove the rolls from the oven and let them cool for 5 minutes.

Topping:
To make the butter topping, combine the melted butter with the garlic, chives, and salt in a small bowl. Brush the buttery topping over the warm rolls. Serve warm.

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