Bacon & Cheese Rolls with Garlic Butter
Buttery bacon and cheese rolls with garlic butter—golden, gooey, and ultra-soft. Easy appetizer or brunch, freezer-friendly, oven or air fryer. Crowd favorite!
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Servings: 12 rolls
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling Pin
- 9x13-inch baking pan
- Parchment paper
- Pastry brush
- Sharp knife or unflavored dental floss
Ingredients
Ingredients
- 1 cup warm whole milk about 110°F
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast one packet
- 3 tbsp unsalted butter, melted
- 1 large egg room temperature
- 1 tsp fine sea salt
- 3 1/2 cups all-purpose flour plus more for dusting
- 8 oz bacon cooked crisp and chopped
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, softened for spreading on dough
- 1 large egg for egg wash
- 1 tbsp milk for egg wash
Instructions
- Cook the bacon in a skillet until crisp. Drain on paper towels and chop finely; set aside. Line a 9x13-inch pan with parchment and lightly grease the sides.
- Make the dough: In a large bowl, whisk the warm milk, sugar, and yeast. Let stand until foamy, 5 to 10 minutes. Whisk in the melted butter, egg, and salt.
- Stir in the flour until a shaggy dough forms. Knead by hand on a lightly floured surface (or in a mixer with a dough hook) until smooth and elastic, 5 to 7 minutes. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45 minutes.
- Prepare the filling: In a bowl, combine the chopped bacon, cheddar, mozzarella, green onions, and minced garlic. Preheat the oven to 350°F.
- Shape: Punch down the dough and roll it on a lightly floured surface into a 12x18-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the bacon-cheese mixture evenly on top, leaving a 1/2-inch border on one long edge.
- Starting from the opposite long side, roll up the dough tightly into a log and pinch the seam to seal. Use a sharp knife or dental floss to cut into 12 equal slices.
- Arrange the slices in the prepared pan, spacing them slightly. Cover and let rest while the oven finishes heating, about 15 to 20 minutes.
- Beat the remaining egg with 1 tablespoon milk and lightly brush the tops. Bake until puffed, golden, and the cheese is melted, 22 to 25 minutes. Cool 5 to 10 minutes before serving.
Notes
Make-ahead: After slicing, place the rolls in the pan, cover tightly, and refrigerate up to 12 hours. Bring to room temperature while the oven preheats, then bake. To freeze, bake and cool completely, wrap well, and freeze up to 2 months; reheat at 325°F until warmed through. For clean slices, use unflavored dental floss to cut the log. Add a pinch of red pepper flakes for heat, if you like.
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