1 pkg. Pillsbury hot roll mix
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 c. hot (110 to 120 degree) water
2 tbsp. butter, softened
1 egg
4 oz. can jalapeno peppers or green chilies, drained, seeded, chopped
4 oz. (1 c.) shredded Cheddar cheese
1/4 c. butter, melted

In large bowl, combine flour mixture with yeast from foil packet, garlic powder and onion powder; mix well. Add hot water, 2 tablespoons butter, egg, peppers and cheese; stir until dough pulls away from sides of bowl. Turn dough out on to lightly floured surface. With greased or floured hands, shape dough into a ball.

Knead dough for 5 minutes until smooth. (Follow directions on back of package for kneading.) Cover dough with large bowl; let rest 5 minutes. Generously grease 18 muffin cups.

Divide dough into 18 pieces. Form each piece into a ball; place in prepared muffin cups. Cover dough completely with towel or greased plastic wrap; let rise 30 minutes on wire rack set over large pan to which hot tap water has been added. Heat oven to 375 degrees.

Uncover dough. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Remove from oven; brush with melted butter. 18 rolls.