Jalapeno Cheddar Rolls
Ingredients
- 9 tablespoons unsalted butter, room temperature, plus more for bowls, tins, and brushing
- 1 cup seeded, diced jalapeno chiles (about 4)
- 1 3/4 teaspoons coarse salt
- 1/4 cup warm water (110 degrees)
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons plus 1 tablespoon sugar
- 3 1/4 to 3 1/2 cups bread flour, plus more for work surface
- 1 cup warm whole milk (110 degrees)
- 1 large egg, lightly beaten
- 2 cups finely grated extra-sharp cheddar cheese
- Flaky salt, for sprinkling (optional)
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