Nothing beats warm, toasty homemade bread filled with smoky bacon and melty cheese—and that’s exactly what you get in this Bacon & Cheese Rolls with Garlic Butter Recipe. Perfect for weekend brunch, a cozy snack, or whenever you want to impress with minimal fuss, these rolls combine irresistible flavors with a buttery garlic finish. I love how they balance savory richness with fresh herbs, and I think you will too!
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Why You’ll Love This
This Bacon & Cheese Rolls with Garlic Butter Recipe hits all the marks for a satisfying comfort food: aromatic garlic butter brushed over golden rolls, crispy bacon bits tucked inside, and layers of juicy melted cheese. It’s a cozy dish that fills your kitchen with inviting smells and never fails to please a crowd.
- Reliable Texture, Great Flavor: The yeast bread dough is soft yet sturdy, creating a perfect canvas for the bacon-cheese filling.
- Crisp–Golden Finish: Baking at 350°F gives the rolls a toasty, caramelized crust that’s simply addictive.
- Pantry-Friendly Ingredients: Most items like flour, butter, and dried herbs are staples; bacon and cheese elevate them beautifully.
- Weeknight Easy, Weekend Worthy: While it takes a bit of proofing time, the hands-on work is straightforward and fun, making it a great project for any day.
Ingredient Snapshot
Choosing fresh, quality ingredients puts a big stamp on your success with this Bacon & Cheese Rolls with Garlic Butter Recipe. Don’t skimp—your dough and filling will shine best when ingredients are at their peak.
- Whole Milk: Use full-fat for a richer dough and softer crumb.
- Dry Active Yeast: Check the date for freshness to ensure proper rising.
- Smoked Bacon: Go for thick-cut and well-rubbed for maximum flavor and texture.
- Cheddar Cheese: A sharp variety adds bright tang and works beautifully melted.
- Parmesan Cheese: Use freshly grated for intense umami and a salty punch.
- Fresh Herbs: Parsley, dill, and green onions brighten the rich filling with fresh notes.
- Butter: Essential for the garlic butter topping and to keep everything moist and flavorful.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Bacon & Cheese Rolls with Garlic Butter Recipe
Step 1 — Set Up & Season
Start by gently warming the milk to between 120°F and 130°F — warm enough to activate the yeast but not hot enough to kill it. Sprinkle in the sugar and yeast, then watch as it bubbles up into a fluffy foam after about 5 minutes. This proofing step tells you the yeast is alive and ready to work.
Next, whisk in the melted butter, eggs, and sea salt. Gradually add flour, half a cup at a time, switching to a spatula once the mixture thickens. Knead the dough on a floured surface until it’s smooth and soft, about 5 to 6 minutes. You want it pliable but not sticky. Set the dough aside in a covered bowl to double in size—that’s about an hour of restful magic.
Step 2 — Sear, Toast, or Mix
While your dough proofs, crisp up the diced bacon in a preheated pan over medium heat. Cook it until it’s golden and crunchy, then drain on paper towels to remove excess fat. Grate the cheeses, chop the fresh herbs and green onions, and mix your dried herb and spice blend into melted butter to prepare the flavorful spread.
Once the dough is ready, punch it down gently and roll it out into a large 20×20-inch square. Brush on the seasoned butter generously, then sprinkle evenly with cheddar, parmesan, bacon, and fresh herbs. Rolling it up tightly is key so the layers stay defined and moist.
Step 3 — Finish for Best Texture
Cut the dough log into 12 equal pieces and place them close together in a parchment-lined casserole pan. Let them proof for another 30 to 45 minutes until puffy and soft again, doubling in size one last time. This step ensures those rolls bake up light and fluffy inside.
Bake at 350°F for 35 to 40 minutes until the tops are deeply golden and the aroma invites you close. While still hot, brush the rolls with garlic butter made by combining melted butter, freshly grated garlic, and chopped parsley. Slice and serve warm—this is when they’re truly irresistible.
Smart Little Tips
From my own kitchen adventures, I found these pointers make this Bacon & Cheese Rolls with Garlic Butter Recipe come together flawlessly and taste incredible every time.
- Doneness Cue: Look for a golden brown color on the tops and a hollow sound when tapped to ensure they're fully baked.
- Temperature Trick: Use a thermometer to check your milk temperature when proofing yeast; too hot or cold slows rise or kills yeast.
- Make-Ahead Move: Prepare the rolls up to shaping, then refrigerate wrapped for up to 48 hours—just let them rest before baking.
- Avoid This Pitfall: Don’t skip kneading or you’ll lose that soft yet structured dough texture that holds all the filling beautifully.
Serving Ideas
Finishing Touches
A fresh brush of the garlic butter topping is key here—not only does it melt into the warm rolls adding moisture, but the fragrant garlic and bright parsley bring that pop of freshness that contrasts the rich cheese and bacon beautifully.
Pair It With
I like pairing these rolls with a crisp green salad tossed lightly in lemon vinaigrette or a simple tomato soup for dipping. A side of fresh fruit or pickles can add contrast to the rich, savory sandwiches and round out the meal delightfully.
Easy Plating Upgrades
Arrange the rolls in a rustic basket lined with a linen napkin for casual brunch, or plate them individually with herb sprigs and a small ramekin of extra garlic butter for dipping when guests come over. Nothing fancy—just inviting and cozy.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover rolls in an airtight container or wrapped tightly with foil at room temperature for up to 2 days, or in the refrigerator for 3 to 4 days. The crust softens over time but the flavor stays strong—and you can refresh them by gentle reheating.
Freezing Tips
These rolls freeze well before baking. Wrap the shaped rolls pan tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and let them sit at room temperature while you preheat the oven before baking as usual.
Reheating Bacon & Cheese Rolls with Garlic Butter Recipe Without Drying Out
Reheat in the oven at 325°F for 10–15 minutes covered loosely with foil to keep moisture in. An air fryer at 320°F for about 5 minutes also crisps the tops nicely without drying. If you’re in a hurry, microwave on medium power for 30–45 seconds, covered with a damp paper towel, but I prefer oven reheating for that fresh-baked texture.
Frequently Asked Questions
Absolutely! Pre-cooked bacon or quality bacon bits work fine—just make sure to drain any excess fat if reheating to prevent sogginess. The recipe will still be delicious and convenient.
Skipping the second proof means your rolls won’t get as fluffy or airy. They might turn out dense and tough instead of soft and tender, so it’s best not to rush that step.
Yes! Gruyere, Monterey Jack, or even mozzarella would work nicely. Just choose cheeses that melt well and complement the bacon and garlic flavors.
Keep leftover garlic butter in an airtight container in the fridge for up to a week. Warm it gently before brushing again or melting over other dishes; it’s great on veggies, bread, and more.
Final Thoughts
Making these Bacon & Cheese Rolls with Garlic Butter Recipe from scratch is one of those satisfying kitchen projects that pays off with seriously delicious results. The combination of crispy bacon, sharp cheeses, fresh herbs, and toasty garlic butter is pure comfort food that invites second helpings. Whether you're sharing with family or enjoying a moment alone, these rolls bring warmth and smiles with every bite. I hope you enjoy making and savoring them as much as I do!
PrintPrint Recipe
Bacon & Cheese Rolls with Garlic Butter Recipe
Delicious homemade bacon and cheese rolls infused with a flavorful garlic butter topping. Soft yeast dough is filled with crispy smoked bacon, cheddar, parmesan, and aromatic herbs, then baked to golden perfection for a satisfying snack or appetizer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 rolls
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
For 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
For 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)
For 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 the milk into a large mixing bowl and sprinkle in the sugar and yeast. Allow the yeast to proof for about 5 minutes until fluffy and foamy. Add the melted butter, eggs, and salt, then whisk together. Gradually add flour ½ cup at a time, whisking after each addition. When the batter thickens, switch to a spatula. Form the dough into a ball, turn it onto a floured surface, and knead for 5 to 6 minutes until smooth and soft. Place into the bowl, cover with a towel, and let proof for 1 hour until doubled in size.
- Preparing the Fillings: Preheat a frying pan over medium heat and cook the diced bacon until crispy and golden. Remove and drain excess fat. Grate the cheddar and parmesan cheese. Chop fresh parsley, dill, and green onions. Melt ½ cup butter and mix in sea salt, smoked paprika, dried garlic, dried onion, dried basil, and dried oregano to create seasoned butter.
- Shaping the Rolls: Punch down the proofed dough and roll it out on a floured surface into a 20x20-inch square. Spread the seasoned butter evenly over the dough edges using a brush or hands. Sprinkle grated cheddar and parmesan cheese evenly, followed by the bacon bits, fresh parsley, green onions, and dill. Roll the dough gently into a log, slice into 12 equal pieces with a serrated knife, and transfer the rolls into a parchment-lined casserole pan.
- Proofing the Rolls: Let the shaped rolls proof for 30 to 45 minutes until doubled in size and fluffy, preparing the oven by preheating it to 350°F.
- Baking the Rolls: Bake the rolls at 350°F for 40 minutes until golden brown on top.
- Preparing Garlic Butter Topping: While rolls are baking, melt ⅓ cup butter in a bowl. Grate or press 4 garlic cloves into the melted butter and stir in 2 tablespoons of fresh chopped parsley.
- Applying Garlic Butter: Once rolls are baked and hot, brush the garlic butter topping over them evenly. Slice using a serrated knife and serve warm.
- Make-Ahead Instructions: After shaping rolls and proofing for 30 minutes, cover the pan with plastic wrap and refrigerate for up to 48 hours. When ready to bake, let the rolls stand at room temperature for 30 to 45 minutes while preheating the oven, then bake and top as usual.
Notes
- Use a digital thermometer for accurate milk temperature to activate yeast properly.
- Allow the dough to proof in a warm draft-free place for best rise.
- Adjust seasoning in the butter filling to your taste preference.
- For crispier bacon, cook until edges are deeply golden but not burnt.
- The rolls can be frozen after shaping for longer storage; thaw overnight in the refrigerator before baking.
- Brush garlic butter on warm rolls immediately after baking for best absorption and flavor.
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