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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - dry active yeast
  • 1 cups - warm water
  • 1/2 cups - sugar
  • 1 whole - egg
  • 2 teaspoons - salt
  • 1 cups - milk
  • 3/4 cups - melted butter
  • 2 tablespoons - liquid adobo sauce
  • 6 cups - flour
  • 1 1/2 cups - Oaxaca cheese
  • Directions:

    In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, 1/2 cup melted butter and the adobo sauce. Slowly add 5 - 6 cups of flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes (or user mixer to knead). Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour. Lightly oil 18 muffin cups. Punch down dough and form dough into 1-inch balls. Place 2 balls in each muffin tin, then a teaspoon of queso oaxaca, then another ball of dough. Cover pan with towel and allow dough to rise an additional 1/2 hour. Preheat oven to 425 F, brush tops with remaining melted butter. Bake for 10-15 minutes, or until golden brown.

    Brief Description

    Chipotle seasoned dinner rolls stuffed with queso oaxaca for a delicious flavor.

    Main Ingredient:


    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 2 hour(s)
    Cook Time: 15 min


    For adobo sauce, you can substitute a tablespoon of chili powder and dash of liquid smoke or hot pepper sauce.


    Dallas Morning News

    Posted By:


    Posted On:

    March 1, 2012

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