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1
Heat 2 tablespoons of butter in a pan over medium heat until melted. Add the jalapenos and saute until softened, about 5 minutes. Allow to cool. Combine the milk and the water and heat in the microwave for 10 seconds. Test the temperature (you want it between 105 and 110 degrees F) and repeat until the desired temperature is reached. Put your warm milk/water and sugar in the bowl of a stand mixer.
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2
Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
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3
Add the flour and salt, and with the dough hook attachment, mix on low speed until combined into a flaky ball (about 1 1/2 minutes). Add the eggs, one at a time, mixing until combined.
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4
Add the remaining 2 sticks softened butter (softened is important) and the jalapenos. Beat until the dough gathers around the hook and is smooth and shiny.
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5
Coat the inside of a bowl with olive oil and place the dough ball in it. Wrap with plastic wrap and leave in a warm place until double in size, about 1 1/2 hours.
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6
Grab the dough at the sides until it has deflated. Allow to rise a second time at room temperature, until it has doubled in size, about 45 minutes.
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7
Remove from the bowl and shape into a long log, about 4 inches wide and 1 foot long. Using a sharp knife, cut in 3 equal-sized pieces. Then cut each of those pieces in half (you will now have 6 pieces). Now cut each of those pieces in half and you will have 12 equal-sized pieces. Each of these pieces will be a roll, but you have to make some more cuts first.
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8
Cut each slice into 3 equal-sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.
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9
Cover with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.
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10
Preheat the oven to 400u00b0F. Bake for 20 minutes or until golden brown.
