When you want something warm, cheesy, and packed with savory goodness, this Bacon & Cheese Rolls with Garlic Butter Recipe is exactly what you need. Imagine soft, fluffy rolls filled with crispy bacon and melted cheese, then finished with a glossy layer of garlicky butter-perfect for a cozy breakfast, snack, or casual dinner. I find these rolls are a wonderful way to bring comfort food vibes to any table without fuss.
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Why This Recipe Works
This recipe balances rich, savory flavors with a supple dough that's just soft enough to envelop a crispy, cheesy filling without becoming heavy or doughy. The garlic butter topping not only adds depth and a fresh herbal note but also keeps the rolls moist and irresistibly fragrant right out of the oven.
- Consistent Texture: The bread dough yields fluffy rolls that maintain their shape but stay tender inside.
- Deep, Balanced Flavor: Bacon and two cheeses along with herbs create layers of savory, smoky, and aromatic tastes.
- Simple Ingredients: Everyday kitchen staples combine thoughtfully, making the recipe approachable yet special.
- Fast Prep, Big Payoff: The dough rises predictably, and the baking time gives you golden rolls with minimal hands-on effort.
Ingredient Game Plan
For the best Bacon & Cheese Rolls with Garlic Butter Recipe, I always select fresh, quality ingredients but keep it simple enough that anyone can find them at their local grocery store. The flavors hinge on that crispy bacon, sharp cheddar, fragrant herbs, and a garlic butter that's pure magic.
- Dry active yeast: Use fresh yeast for best rising; check expiration because old yeast can leave dough flat.
- Smoked bacon: Thick-cut gives you crispy bits with a smoky punch that hold the filling together.
- Cheddar and Parmesan cheese: Sharp cheddar brings melty creaminess; Parmesan adds salty depth.
- Dried herbs and fresh parsley/dill: Combining dried and fresh herbs layers the flavor and keeps it bright.
- Butter: Use unsalted butter so you control seasoning, especially for the garlic butter topping.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Bacon & Cheese Rolls with Garlic Butter Recipe
Step 1 - Prep & Season
Start by warming the milk just until it's comfortably warm to the touch-about 120°F to 130°F. Too hot, and you risk killing the yeast; too cold, and it won't activate. Sprinkle the sugar and yeast over the milk and wait around 5 minutes until it's bubbly and foamy-that's your sign the yeast is alive and kicking. Then stir in the melted butter, eggs, and sea salt. Add flour gradually, mixing as you go. When the dough starts thickening, switch to kneading by hand on a lightly floured surface for several minutes until smooth but still a bit soft. Set it to proof covered for about an hour-watch it double in size, and you'll know you're on the right track.
Step 2 - Build Flavor
While the dough is rising, crisp your bacon in a skillet over medium heat. I like to render it slowly to get that perfect golden crunch without burning. Drain it on paper towels-that way, the rolls don't end up greasy. Next, mix your cheeses and fresh herbs, and melt the butter seasoned with smoked paprika, dried garlic, onion, and herbs. This seasoned butter is what carries the flavor deep into the dough, so don't skip it. When the dough's ready, roll it out to a roomy square, brush on the butter, and scatter the cheese, bacon, and herbs evenly. This layering ensures every bite is bursting with flavor.
Step 3 - Finish for Best Texture
Once the rolls are shaped and tucked into your lined pan, let them proof again-this second rise is key for that pillowy softness. Bake at 350°F until the tops turn golden brown and smelling like heaven-about 35 to 40 minutes. Just as they come out, brush generously with garlic butter made fresh from melted butter, grated garlic, and parsley. This final touch seals in moisture and gives each roll a silky, savory gloss. Slice carefully with a serrated knife to keep those beautiful spirals intact, and you're ready to enjoy.
Pro Moves I Swear By
I've learned a few tricks to keep these rolls foolproof and impressive every time. Don't rush the yeast proofing; patient dough is soft dough. Also, sharp cheddar is worth the splurge for that melty goodness you'll notice in every bite. When baking, don't open the oven door early to maintain steady heat; it helps the rolls brown beautifully.
- Doneness Cue: Look for golden brown tops and a toasty aroma as your sign that they're perfectly baked.
- Temperature Trick: Keep the milk warm but never hot during yeast activation to ensure a lively rise.
- Make-Ahead Move: Assemble and proof the rolls, then refrigerate up to 48 hours before baking for a fresh-baked feel any time.
- Skip This Pitfall: Avoid overflouring your dough which can make rolls dense rather than tender and soft.
Serve It Up
Finishing Touches
Right after baking, brushing the warm rolls with garlicky butter is the secret to turning great rolls into show-stoppers. It adds shine, richness, and that fresh herb aroma that invites everyone to dig in. I like to serve these rolls warm so you experience the soft crumb and melty cheese in every bite.
Great Pairings
These Bacon & Cheese Rolls with Garlic Butter Recipe pair beautifully with crisp salads to cut through the richness, such as a simple arugula salad with lemon vinaigrette or some roasted vegetables for a well-rounded meal. A cup of tomato soup or a light broth can also balance the flavors and textures nicely.
Easy Plating Wins
For casual meals, serve the rolls in a basket lined with a colorful kitchen towel to keep them cozy. For a crowd or occasion, arrange them in a shallow dish with a sprinkle of fresh parsley, adding a pop of green that invites appetite. It's simple but instantly festive.
Make-Ahead & Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to two days to keep rolls soft and fresh. If you refrigerate, use a sealed container and bring the rolls to room temperature before reheating to avoid drying out the bread.
Freezer Notes
These rolls freeze beautifully. Wrap them tightly in foil or plastic wrap, then place in a freezer-safe bag for up to one month. Thaw overnight in the fridge, then warm gently in the oven to refresh their texture and aroma.
Reheating Bacon & Cheese Rolls with Garlic Butter Recipe Without Drying Out
For a quick reheat, I use the oven at 325°F for about 10 minutes, loosely covered with foil to retain moisture. If you're in a hurry, microwave covered with a damp paper towel in short bursts to keep the rolls soft. An air fryer at 320°F for 5 minutes works too, giving a light crisp on the outside while keeping the inside melt-in-your-mouth.
Frequently Asked Questions
Absolutely! While homemade dough adds a fresh touch, store-bought yeast dough can save time and still deliver delicious results. Just adjust proofing time as needed based on package instructions.
I love using a blend of sharp cheddar for meltiness and Parmesan for salty depth. Feel free to experiment with other cheeses like mozzarella for stretch or Gruyère for nuttiness.
You can swap out butter for plant-based alternatives and use vegan cheeses. For bacon, consider smoked tempeh or mushrooms to replicate that smoky flavor. The yeast dough can be made without eggs using a simple substitute like flax eggs.
Look for golden brown tops and a toasty aroma filling your kitchen. The rolls should feel springy to the touch, and a skewer inserted in the center should come out clean.
Final Thoughts
PrintComplete Recipe
Bacon & Cheese Rolls with Garlic Butter Recipe
These Bacon & Cheese Rolls with Garlic Butter combine a soft, fluffy yeast bread dough with a savory filling of crispy smoked bacon, sharp cheddar, and parmesan cheeses. Seasoned with fragrant herbs and spices, these rolls are baked until golden and topped with a rich garlic butter finish. Perfect for breakfast, brunch, or a flavorful snack, they offer a delightful mix of textures and flavors that warm the senses.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 rolls
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Yeast Bread Dough
- 1 cup whole milk
- 1 tablespoon dry active yeast
- 1 tablespoon white granulated sugar
- 1 teaspoon sea salt
- ⅓ cup butter, melted
- 2 large eggs
- 3 ½ cup all-purpose flour, plus more for dusting
Filling
- 8 slices smoked bacon, diced
- 3 cups grated cheddar cheese
- 1 ½ cups grated parmesan cheese
- ½ cup butter, melted
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried garlic
- 1 teaspoon dried onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh chopped parsley
- 3 tablespoon fresh chopped dill
- ¼ cup chopped green onion, green parts only (about 2 onions)
Garlic Butter Topping
- ⅓ cup butter, melted
- 4 garlic cloves
- 2 tablespoon fresh chopped parsley
Instructions
- Making the Yeast Dough: Heat the milk until it reaches 120°F to 130°F. Pour it into a large mixing bowl and sprinkle in the sugar and yeast. Allow the yeast to stand and proof for about 5 minutes until it becomes fluffy and foamy. Add the melted butter, eggs, and salt, then whisk together for a few minutes. Gradually add the flour about ½ cup at a time, whisking after each addition. When the batter thickens, switch to a spatula. Once a dough ball forms, invert onto a floured surface and knead for 5 to 6 minutes until smooth and soft. Place dough in a bowl, cover, and proof for 1 hour until doubled in size.
- Preparing the Fillings: Preheat a frying pan over medium heat. Render diced bacon until crispy and golden, then remove and drain fat. Grate cheddar and parmesan cheeses. Chop fresh herbs and green onions. Melt ½ cup butter and mix in the sea salt, smoked paprika, dried garlic, dried onion, dried basil, and dried oregano to create a seasoned butter spread.
- Shaping the Rolls: Punch down the proofed dough gently and roll it out into a 20×20-inch square on a floured surface. Spread the seasoned butter evenly over the dough to the edges. Sprinkle grated cheddar and parmesan cheese evenly. Spread cooked bacon, fresh parsley, green onions, and dill evenly on top. Roll the dough tightly into a log and cut into 12 equal pieces. Place the rolls into a parchment-lined casserole pan.
- Baking Instructions: Allow the shaped rolls to proof for 30 to 45 minutes until doubled and fluffy. Preheat the oven to 350°F. Bake the rolls for 40 minutes until golden brown on top.
- Garlic Butter Topping: While baking, melt ⅓ cup butter. Grate or press garlic cloves into the melted butter and add fresh chopped parsley. After baking, brush the garlic butter over the hot rolls. Slice with a serrated knife and serve warm.
- Make-Ahead Instructions: After shaping, proof rolls for 30 minutes, then cover and refrigerate for up to 48 hours. Remove rolls from fridge for 30 to 45 minutes before baking. Bake as directed and apply garlic butter topping when done.
Notes
- Make sure the milk is warmed to the correct temperature (120°F to 130°F) to properly activate the yeast without killing it.
- You can substitute smoked bacon with turkey bacon for a leaner option.
- Ensure the dough is covered well during proofing to prevent it from drying out.
- Use a serrated knife for clean cuts through the rolls without squashing the dough.
- Leftover garlic butter can be stored in the refrigerator and used as a spread for other breads or vegetables.
- For a stronger garlic flavor, increase the number of cloves in the garlic butter topping.
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