I developed this recipe after being prompted by WonderMill’s Roll Challenge. It’s based off a beloved family butterhorn roll recipe that my mom uses, but has been tweaked to be more healthful and jazzed up with cream cheese, jalapeños, and, of course, bacon!
To make the rolls, you make the bread dough and the filling according to the printable directions given at the bottom of this post. Then you roll the dough into a circle and cut it into 8 triangles.
Assembling, or stuffing, the rolls is a lot easier than it might seem. You don’t actually “stuff” it as much as you place filling by the wide end of each triangle…
Because these rolls use spelt flour, they are (in my and my husband’s opinion at least) much more flavorful than whole wheat might be. And the ones I made are packed full of vitamins and minerals because I used my electric WonderMill grain mill and use freshly-ground spelt berries.
These rolls might be a good choice for those who are gluten-free. Although spelt flour does have gluten in it (contrary to what some may believe), it is a lot less than other flours and therefore is tolerated by some who have gluten allergies.
- 1 tbsp. active dry yeast
- 1/4 c. lukewarm water
- 3/4 c. whole milk
- 1/4 c. unsalted butter
- 1/4 c. coconut oil (or another 1/4 c. butter)
- 1/2 c. coconut sugar or white sugar
- 2 tsp. Real Salt
- 4-1/2 c. sprouted spelt flour or all-purpose flour
- 1 egg, beaten
- 1 c. cheddar cheese, shredded
- 1/2 c. unsalted butter, melted
- 1-1/2 packages (8 oz. each) cream cheese, softened
- 2 jalapeños, chopped
- 12 oz. (or 1 lb.) bacon, cooked and crumbled
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. 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. 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 into three equal parts. Roll each part into a 9-inch circle. Brush some of the melted butter over the surface of the circle. Cut the circle into 8 more-or-less even pieces (a pizza cutter works well for this).
Place about one tablespoon plus one teaspoon worth of cream cheese mixture on the wide end of each triangle. Roll the triangle from wide end to pointy end, stretching the wide end wider if necessary. Place on a greased baking pan pointed side down. Brush each roll with more butter.
Cover and let rise again in a warm place for about 1 hour.
Bake at 350° Fahrenheit for 20 to 25 minutes or until lightly browned on top.