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 tbsp dry active yeast
- 1 tbsp white granulated sugar
- 1 tsp sea salt
- 1/3 cup butter, melted
- 2 large eggs
- 3 1/2 cup all-purpose flour, plus more for dusting
Filling
- 8 slices smoked bacon, diced
- 3 cups grated cheddar cheese
- 1 1/2 cups grated parmesan cheese
- 1/2 cup butter, melted
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup fresh chopped parsley
- 3 tbsp fresh chopped dill
- 1/4 cup chopped green onion, green parts only (about 2 onions)
Garlic Butter Topping
- 1/3 cup butter, melted
- 4 garlic cloves
- 2 tbsp 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 1/3 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.
