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Bacon & Cheese Rolls with Garlic Butter Recipe

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4.9 from 35 reviews

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.

Ingredients

For 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

For 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)

For Garlic Butter Topping:

  • 1/3 cup butter, melted
  • 4 garlic cloves
  • 2 tbsp fresh chopped parsley

Instructions

  1. 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 1/2 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.
  2. 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 1/2 cup butter and mix in sea salt, smoked paprika, dried garlic, dried onion, dried basil, and dried oregano to create seasoned butter.
  3. 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.
  4. 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.
  5. Baking the Rolls: Bake the rolls at 350°F for 40 minutes until golden brown on top.
  6. Preparing Garlic Butter Topping: While rolls are baking, melt 1/3 cup butter in a bowl. Grate or press 4 garlic cloves into the melted butter and stir in 2 tablespoons of fresh chopped parsley.
  7. 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.
  8. 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.

Find it online: https://freshfromkitchen.com/bacon-and-cheese-rolls-with-garlic-butter-recipe/