These Jalapeño Cheddar Sourdough Pull Apart Rolls combine the pillowy texture of classic dinner rolls with sharp cheddar and tangy, diced pickled jalapeños. Naturally leavened with active sourdough starter and enriched with extra virgin olive oil, they bake up with an ultra-soft, tender crumb.
I brought a few of these cheesy sourdough rolls into work, and a co-worker immediately told me: “Forget ordering rolls for the Thanksgiving luncheon—the company needs to hire you instead.” Between the melted cheddar pockets and subtle jalapeño heat, they disappear within minutes of leaving the pan.
They are the ultimate side for any saucy meal—perfect for wiping your plate clean. They also make an elevated dinner roll for Thanksgiving or Christmas, and they double wonderfully as slider buns. I recently made leftover brisket sliders for my husband and me using these fluffy rolls, and the spicy, cheesy crumb held up beautifully.
Why You’ll Love These Pull Apart Rolls
- Tender, Enriched Crumb: At roughly 64% hydration with a tablespoon of olive oil, the dough is pliable, easy to shape into tight rolls, and stays soft for days.
- Balanced Tang & Heat: Pickled jalapeños bring acidity and punchy spice to cut through rich, pockets of melted sharp cheddar.
- 100% Naturally Leavened: No commercial active dry yeast or baking powder needed—just an active, bubbly sourdough starter.
Julie’s Recipe Notes & Tips
- Dry those jalapeños really well: After chopping your pickled jalapeños (or a batch of my Easy Refrigerator Pickled Peppers), press them between paper towels to soak up the brine. If they go in too wet, the dough gets slick, sloppy, and hard to shape into neat little balls.
- Shred your own block of cheese: It’s tempting to grab pre-shredded bagged cheese, but it’s coated in powdery starch to keep it from sticking in the bag. Grating a block of sharp cheddar takes two extra minutes and melts into gooey, delicious pockets instead of feeling waxy.
- Keep an eye on warm-kitchen fermentation: Because I bake in Florida, my kitchen usually sits around 75°F to 78°F (or warmer!), which makes sourdough ferment fast. Keep a close eye on the dough during both the first and second rise. If your home runs warm like mine, your dough will puff up much faster than standard recipe times suggest. When it looks domed, airy, and has a gentle jiggle, it’s ready to move to the next step—don’t let it sit too long, or the dough can get over-proofed and sticky to shape.
Frequently Asked Questions
Can I use sourdough discard instead?
Because these rolls don’t use commercial yeast, they rely entirely on a lively, bubbly starter at its peak to puff up and stay soft. Discard straight from the fridge won’t have the strength to lift this dough, leaving you with dense, heavy rolls. For the best rise and fluffiest texture, make sure your starter is fed, active, and bubbly before you begin.
Can I make these ahead of time?
Yes, and it is a total lifesaver for busy dinner prep or holiday hosting!
Let the shaped rolls go through their full second rise in the pan on the counter until they are puffy and ready to go. Then, cover the pan tightly and slide them into the fridge overnight. When you’re ready the next day, bake them straight from the fridge—no need to bring them back to room temperature first.
Real life: I actually discovered how resilient these are completely by accident! My rolls had just finished their second rise and were ready for the oven when my power suddenly knocked out after 7 PM with a two-hour estimate. I popped the fully puffed rolls into the fridge overnight, baked them the next morning, and they turned out wonderfully soft and delicious.
How do I store and reheat leftovers?
Keep cooled rolls in an airtight container or zip-top bag on the counter for up to 3 days. When you’re ready to eat, pop them in a 350°F oven for 5 to 8 minutes—it remelts the cheddar pockets and brings that fresh-baked softness right back.
You can also freeze them! Wrap the rolls tightly in plastic wrap, slide them into a zip-top freezer bag, and freeze for up to two months. Thaw them on the counter at room temperature before reheating in the oven.
If you love this cheesy, spicy flavor profile, check out this reader favorite: Pickled Pepper Cheddar Sourdough Beer Bagels. These rolls are also perfecting for dipping into my Beer Cheese Stuffed Pepper Soup.
Jalapeño Cheddar Sourdough Pull Apart Rolls
Equipment
Ingredients
- 200 g active bubbly sourdough starter (100% hydration)
- 244 g water
- 1 Tbsp extra virgin olive oil
- 417 g all-purpose flour
- 20 g whole wheat flour
- 10 g fine sea salt
- 1 tsp garlic powder
- 100 g sharp cheddar cheese freshly shredded
- 65 g pickled jalapeños drained, patted dry, and chopped
Finishing Ingredients
- Egg wash 1 egg beaten with 1 Tbsp water
- Melted unsalted butter for brushing after baking
Instructions
- Mix the wet ingredients. In a large mixing bowl, whisk together the active sourdough starter, water, and olive oil until combined.
- Add the dry ingredients. Add the all-purpose flour, whole wheat flour, salt, and garlic powder. Mix with a spoon until a shaggy dough forms. Finish mixing by hand until all the flour is incorporated. Knead until the dough becomes smoother. It may still have a few rough spots and stick slightly to the bowl, and that's okay.TIP: I like to rinse and dry my mixing bowl, then lightly coat it with olive oil before returning the dough to the bowl. This keeps the bowl cleaner and prevents any dried bits of dough stuck to the sides from getting mixed into the dough. This step is completely optional, but it's something I like to do.
- Rest the dough. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
- First stretch and fold. Perform one set of stretch and folds. Cover the bowl and allow the dough to rest for another 30 minutes.
- Add the cheddar and jalapeños. Sprinkle the shredded cheddar and well-drained, chopped pickled jalapeños over the dough. Perform another set of stretch and folds to gently incorporate the mix-ins. Cover and allow the dough to rest for 30 minutes.
- Final stretch and fold. Perform one final set of stretch and folds. Cover the bowl and allow the dough to rise until it has increased in volume by approximately 75–100%.
- Divide the dough. Transfer the dough to a clean work surface and weigh it. The total weight should be around 1030g. Divide the total weight by 12 to determine the weight of each roll. Each roll should weigh approximately 86g each. Cut the dough into 12 equal portions.
- Shape the rolls. Shape each portion into a smooth, round dough ball, tucking the cheddar and jalapeños inside as much as possible. Arrange the rolls in a lightly greased 9×13-inch baking dish in three rows of four. Lightly dust the tops with flour to help prevent sticking to the covering during the final proof.
- Final proof. Cover the baking dish with plastic wrap or a clean tea towel. Allow the rolls to rise until noticeably puffy and touching one another. This may take approximately 1–2 hours in a warm Florida kitchen. If your kitchen is cooler, it may take longer. The dough should spring back slowly when gently pressed with a fingertip.Note: My power went out during the final proof, so I ended up putting the rolls in the refrigerator overnight and baking them the following morning. They were refrigerated for approximately 14 hours.
- Preheat the oven. Preheat the oven to 400°F. Place a sturdy, rimmed metal baking sheet on the rack below where the baking dish will sit. If using an egg wash, gently brush the tops of the rolls just before baking.
- Bake the rolls. After placing the rolls in the oven, carefully pour hot water into the preheated baking sheet on the rack below to create steam. Bake for approximately 22–28 minutes, or until the tops are golden brown and the center rolls reach an internal temperature of 195–205°F. If the tops begin browning too quickly, loosely tent the baking dish with aluminum foil.
- Cool and serve. Allow the rolls to cool in the baking dish for 5–10 minutes before separating and serving. For softer tops, brush the warm rolls with melted butter, if desired.
