Place yeast and sugar in the bowl of a stand mixer fitted with a bread hook. Mix and then pour in warm water. Allow to bloom for about 10 minutes, or until mixture becomes bubbly, swells, and is fragrant.
Blend in minced jalapeno, 1/4 cup melted butter (reserving the other 1/4 cup for basting the rolls at the very end), vegetable oil, flour, salt, and cilantro. Blend with bread hook for 7-10 minutes, or until dough is elastic and pulls away from the side of the bowl.
Lightly coat a large mixing bowl with cooking spray. Turn dough into the bowl and flip one time to coat. This will prevent the dough from sticking to your bowl. Cover with a damp kitchen towel and place in a warm, draft-free place to rise for approximately 30 minutes.
When bread has risen, cut into half and then divide each half into 7 equal pieces. Flatten each piece with your palm, place a cheese chuck in the center and then cover, pinch and roll. Make sure there are no seams for the cheese to escape while baking. Repeat with for a total of 14 rolls.
Place onto a baking sheet lightly coated with cooking spray or lined with parchment paper.
Cover rolls with a damp kitchen towel and allow to rise again for 15-20 minutes. Preheat oven to 375 while you are waiting.
Bake for 11-13 minutes. Tap the top with the end of a wooden spoon, it should be hard and sounds hollow. They are a little difficult to judge and will be overcooked if you wait until they brown. By overcooked, I mean the cheese will escape and you don't want that!
While bread is baking, melt remaining 1/4 cup butter and mix with garlic powder. As soon as you remove your cheese rolls from the oven, baste with butter and allow to sit for 2 minutes before serving. Please be careful, they will be piping hot with melty cheese centers
If you've tried this recipe, come back and let us know how it was!