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New Mexico Green Chile Cheddar Rolls
5 from 1 vote

Green Chile Cheddar Bread Rolls

Soft and flavorful green chile cheese bread rolls are filled with roasted New Mexico green chile and a mixture of shredded pepper jack and cheddar cheese. Add green chile cream cheese for an extra boost of deliciousness!
Prep Time: 30 minutes
Cook Time: 30 minutes
Dough Rest: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 12
Calories: 351kcal

Ingredients

Dough:

  • 1 cup milk, warmed to 100-110 degrees F
  • 1 Tbsp active dry yeast
  • 1 large egg
  • 4 ¼ cup all-purpose flour (555 grams)
  • 1 ½ teaspoon kosher salt
  • 6 Tbsp unsalted butter (84 grams), softened
  • ½ cup roasted chopped New Mexico green chile pepper (130 grams)

Filling:

  • ¼ cup unsalted butter (75 grams), softened
  • cup roasted chopped New Mexico green chile pepper (160 grams)
  • 1 cup shredded cheese (100 grams)
  • kosher salt and ground black pepper, to season

Green Chile Cream Cheese:

  • 8 oz block cream cheese , room temperature
  • ¼ cup unsalted butter (75 grams), softened
  • 3 Tbsp roasted chopped New Mexico green chile pepper , or more to taste
  • kosher salt and ground black pepper, to season

Instructions

Dough:

  • Stir and dissolve yeast in warm milk. Let sit for 5-7 minutes until mixture has formed bubbles and mixture is fragrant.
  • In the bowl of a stand mixer, whisk together yeast mixture and egg. Attach dough hook to stand mixer.
  • In a separate bowl, whisk together flour and salt. Add half of flour mixture to stand mixture. Mix on low speed for one minute.
  • Continue to mix on low speed and add softened butter one tablespoon at a time. Add remaining flour and chopped green chile. Mix on low speed until dough forms. Increase to medium speed and knead until dough is smooth and no longer sticks to the sides of the mixing bowl, about 5 minutes.
  • Transfer dough to a greased (or buttered) large bowl. Cover and let dough rest at room temperature for about an hour, until dough has doubled in volume.

Filling and Assembly:

  • Punch down risen dough. Working on a lightly floured surface, roll dough to a rectangle 13x18-inch.
  • Spread softened butter all over dough surface. Distribute chopped green chile over all. Sprinkle shredded cheese on top. Season with salt and pepper.
  • Starting at the longer side, roll dough into a tight log. Pinch seams shut. Slice log into 12 equal parts. Place rolls cut side up in a buttered 9x13-inch baking dish. Cover with plastic wrap. Rest at room temperature for 30-45 minutes until rolls have puffed up.

Baking:

  • Preheat oven to 350°F. Remove cover from rolls. Bake for 30-35 minutes until bread is golden brown on top and the internal temperature of the bread registers at least 185°F. Cool for about 10 minutes before topping with cream cheese spread.

Cream Cheese Spread:

  • In a medium bowl, use an electric hand mixer to beat together cream cheese and butter until smooth. Add chopped chile. Season with salt and pepper. Beat until smooth. Spread mixture over baked rolls.

Notes

Ingredient Notes:
  • Low-fat or reduced fat milk may be used in place of whole milk. You may also substitute water or milk alternative of choice. 
  • If using instant yeast, no need to activate yeast in Step 1 of dough instructions. Whisk together yeast, milk, and eggs in Step 2.
  • New Mexico green chile is also labeled as Hatch chiles or green chile. This chile can be found fresh, frozen, canned, and jarred. 
  • Use your choice of shredded cheese. I used a mixture of 50/50 pepper jack cheese and sharp cheddar cheese.
Overnight Rolls
  1. Make the dough the night before serving. Follow the recipe instructions up to “assembly step 2.”
  2. Roll dough into a tight log. Slice into 12 equal parts and place in a butter 9×13-inch baking dish. Cover with plastic wrap and chill in the fridge overnight to slow proofing.
  3. Remove the rolls from the fridge the following morning.
  4. Keep covered and leave out at room temperature for about an hour until the dough is no longer cold. The dough will puff up during this time.
  5. Bake as directed!
Bake Ahead and Reheat
  1. Follow the instructions all the way though. Bake as directed. Then, cool to room temperature.
  2. Tightly wrap cooled rolls in plastic wrap. For additional protection, wrap in aluminum foil or place in a large resealable freezer bag.
  3. Freeze for up to two months. Defrost at room temperature for about an hour, or slowly defrost in the fridge overnight.
  4. Gently reheat in a 325 degrees F oven until warm. Top with cream cheese spread!

Nutrition

Calories: 351kcal, Carbohydrates: 38g, Protein: 11g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 559mg, Potassium: 150mg, Fiber: 2g, Sugar: 3g, Vitamin A: 541IU, Vitamin C: 2mg, Calcium: 152mg, Iron: 2mg