Preheat oven to 400°F. Spray a 9x13” baking dish with nonstick cooking spray.

Place the water, olive oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings! Mix in the salt and flour using the dough hook. Start on low for a few seconds, until the flour starts to incorporate, then switch to medium for about 30 seconds. Add the chopped pickled jalapeños and 1 cup of shredded cheese. Turn the mixer back on and mix until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.

Place dough on a cutting board and section into 12 balls. Place the rolls in the prepared pan. Brush with a bit of olive oil and sprinkle with more cheese. Place one jalapeño slice on each roll. Let rest for 10 more minutes.

Bake for about 15-20 minutes, until the tops start to get golden. Cool slightly before handling.

Store sealed in an airtight container for up to 2 days or freeze for up to one month.