Bacon And Jalapeño Stuffed Butterhorn Rolls

Serving 24 people

45 min


  • active yeast 1 tbsp. active dry yeast
  • bacon 12 oz. (or 1 lb.) bacon, cooked and crumbled
  • coconut oil 1/4 c. coconut oil (or another 1/4 c. butter)
  • cream cheese 1-1/2 packages (8 oz. each) cream cheese, softened
  • egg 1 egg, beaten
  • jalapenos 2 jalapeños, chopped
  • milk 3/4 c. milk
  • salt 2 tsp. real salt
  • shredded cheddar cheese 1 c. cheddar cheese, shredded
  • spelt flour 4-1/2 c. spelt flour (preferably ground fresh in a WonderMill) or all-purpose flour
  • sucanat 1/2 c. sucanat or sugar
  • unsalted butter 1/2 c. unsalted butter, melted
  • water 1/4 c. lukewarm water
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How to make it

  1. In a small bowl or measuring cup, activate the yeast in the lukewarm water until bubbly. Meanwhile, in a small saucepan, scald the milk. When tiny bubbles begin to form around the edges of the milk, it's hot enough.
  2. Remove from the heat, add the butter, coconut oil, sugar, and salt; set aside to cool until touchably warm. Once the milk mixture has cooled enough, mix together the flour, yeast mixture, milk mixture, egg, and cheese.
  3. Add more flour or water a tiny bit at a time to produce a soft dough. Knead for 10 minutes by hand or for about 5 minutes in a mixer with a kneading hook. Put in a greased bowl; turn once to grease all sides. Cover and place in a warm place to rise until double, about 1-1/2 hours. You know it has risen enough when the indentations from two fingers fail to spring back. Meanwhile, in a medium bowl, mix together the cream cheese, jalapeños, and bacon. Cover and refrigerate until ready to use. Punch down the dough. Divide it into three equal parts.
  4. Roll each part into a 9-inch circle.
  5. Brush some of the melted butter over the surface of the circle.
  6. Cut the circle into 8 more-or-less even pieces (a pizza cutter works well for this).
  7. Place about one tablespoon plus one teaspoon worth of cream cheese mixture on the wide end of each triangle.
  8. Roll the triangle from the wide end to pointy end, stretching the wide end wider if necessary.
  9. Place on a greased baking pan pointed side down.
  10. Brush each roll with more butter. Cover and let rise again in a warm place for about 1 hour.
  11. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until lightly browned on top.