How do you make bacon cheese rolls with garlic butter from scratch?

Start by making an enriched yeast dough with warm whole milk, sugar, active dry yeast, melted butter, egg, and all-purpose flour. After the dough rises, roll it into a 12x18-inch rectangle, spread with softened butter, and top with cooked bacon, sharp cheddar, mozzarella, green onions, and garlic. Roll tightly, cut into 12 slices, arrange in a 9x13-inch pan, let rest 15 to 20 minutes, brush with egg wash, and bake at 350°F for 22 to 25 minutes until golden. Finish by brushing warm rolls with garlic butter.

Can I use store-bought dough for these savory bacon cheese rolls?

Yes, store-bought pizza dough works as a quick shortcut. Bring it to room temperature, roll it into a rectangle, then follow the same filling and shaping steps. The proofing time will be shorter, about 20 to 30 minutes, before baking. The rolls will still be soft and delicious, though the homemade enriched dough provides a richer texture.

What is the best cheese combination for bacon cheese rolls?

The best combination is sharp cheddar for bold, tangy flavor and low-moisture mozzarella for excellent melt and stretch. The recipe uses 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella. This pairing ensures every bite is both flavorful and gooey.

How do you keep cheese from leaking out of the rolls during baking?

To prevent cheese leaks, leave a ½-inch border of bare dough on one long edge before rolling. Roll the dough tightly and pinch the seam firmly to seal. Chilling the rolled log for about 10 minutes before slicing also helps keep the filling in place and gives cleaner cuts.

Bacon Cheese Rolls With Garlic Butter: Soft Savory Pull Apart Rolls Recipe

Name: Bacon & Cheese Rolls with Garlic Butter
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Ingredients: 1 cup warm whole milk, about 110°F; 2 tablespoon granulated sugar; 2 ¼ teaspoon active dry yeast, one packet; 3 tablespoon unsalted butter, melted; 1 large egg, room temperature; 1 teaspoon fine sea salt; 3 ½ 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 tablespoon unsalted butter, softened for spreading on dough; 1 large egg, for egg wash; 1 tablespoon milk, for egg wash

Ingredients

Scale

Ingredients
1 cup warm whole milk, about 110°F
2 tablespoon granulated sugar
2 ¼ teaspoon active dry yeast, one packet
3 tablespoon unsalted butter, melted
1 large egg, room temperature
1 teaspoon fine sea salt
3 ½ 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 tablespoon unsalted butter, softened for spreading on dough
1 large egg, for egg wash
1 tablespoon milk, for egg wash

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Instructions

Instructions
1-Cook the bacon in a skillet until: Cook the bacon in a skillet until crisp. Drain on paper towels and chop finely; set aside. Line a 9×13-inch pan with parchment and lightly grease the sides.
2-Make the dough: 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.
3-Stir in the flour until a shaggy: 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.
4-Prepare the filling: Prepare the filling: In a bowl, combine the chopped bacon, cheddar, mozzarella, green onions, and minced garlic. Preheat the oven to 350°F.
5-Shape: Shape: Punch down the dough and roll it on a lightly floured surface into a 12×18-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the bacon-cheese mixture evenly on top, leaving a ½-inch border on one long edge.
6-Starting from the opposite long side, roll: 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.
7-Arrange the slices in the prepared pan,: Arrange the slices in the prepared pan, spacing them slightly. Cover and let rest while the oven finishes heating, about 15 to 20 minutes.
8-Beat the remaining egg with 1 tablespoon: 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.

Last Step:

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Prep Time: 25 min
Cook Time: 25 min
Method: bake

Nutrition

Serving Size: 1 roll