Bacon & Cheddar Garlic Rolls Recipe (video)

If you love my classic cinnamon rolls recipe, you’re going to love these savory, bacon and cheddar garlic rolls! These delicious garlic rolls are made with a soft and aromatic yeast dough, using Fleischmann’s® RapidRise Yeast. Baking from scratch is the best because nothing tastes better than homemade! They’re filled with bits of smoky bacon, cheddar and parmesan cheese, and fresh pressed garlic. So much goodness in every single bite!

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Ingredients for Bacon Rolls

Here are the main ingredients you’ll need for this recipe:

• Dry Active or Instant Yeast: you can use regular, dry active yeast or instant rapid yeast, which will proof the dough faster.
• All-Purpose Flour
• Bacon: rendered bacon fat bits are added into the roll filling.
• Cheddar Cheese: for the filling. You’ll also need parmesan cheese.
• Garlic: for the garlic butter and for the filling.
• Butter: for making the garlic butter, which is brushed over the rolls and can be used as a dipping sauce.

How to Make the Yeast Dough

Making yeast dough from scratch at home using Fleischmann’s® RapidRise Yeast is very easy! And these garlic yeast dough rolls smell so good when baking in the oven. The aroma is unbeatable! Here are a few yeast dough tips to follow to get great results every time!

1. Before starting, check the expiration date on your yeast. Expired yeast is often a reason dough doesn’t rise.
2. Always use a thermometer to check water temperature. The water should be lukewarm and not hot, measuring between 120F and 130F. If the water is too hot, it will kill the yeast.
3. Knead the dough for 6 to 8 minutes, until it’s smooth and elastic. A soft dough is the secret to great cinnamon rolls!
4. Fleischmann’s® RapidRise Yeast only requires 10 minutes of rising time, which cuts down on the recipe prep time!

Bacon & Cheddar Filling

For filling these delicious garlic rolls, I combine smoky bacon bits, grated cheddar and Parmesan, green onion and garlic. I also like to add smoked paprika for even more smoky flavor and dried basil. This filling is the perfect complement to the herbed garlic butter topping. Make the garlic topping while you’re waiting for the rolls to proof to allow the garlic flavor to infuse into the butter!

How to Make Bacon Cheddar Rolls

Here’s how to put together these delicious rolls!

1. Roll the prepared and proofed yeast dough into a 12×18-inch (30×45-cm) rectangle using a rolling pin.
2. Spread the prepared bacon and cheese filling over the dough, stopping at least 1/2-inch from the edges on the long sides. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 16 equal pieces.
3. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
4. Place the rolls cut sides down, in greased 13 x 9-inch (33×23-cm) baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour. Preheat the oven to 350F.
5. Bake in preheated 350ºF/177C oven for 25 to 30 minutes or until rolls are golden brown. Meanwhile, combine the topping ingredients: melted butter, garlic and parsley. Once rolls are baked, remove them from the oven and onto a wire rack. Allow the rolls to cool for 20 minutes, then use a pastry brush to brush the topping over the rolls.

Using Fleischmann’s ® 

This delicious garlic rolls recipe was sponsored by Fleischmann’s® RapidRise Yeast. With Fleischmann’s 150 years of experience, you can bake quality, yeast recipes you’re proud to share. I love to bake from scratch, so Fleischmann’s® RapidRise Yeast is a staple ingredient in my kitchen!  For more product information, please visit  http://cbi.as/a3ii2

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Bacon & Cheddar Garlic Rolls Recipe (video)

30 mins prep + 25 mins cook

12 servings

Fluffy bacon and cheddar stuffed dinner rolls with garlic and fresh herbs!

Ingredients 

US Customary – Metric

For Dough:

• 4-1/2 to 5 cups all-purpose flour
• 1/3 cup sugar
• 2 packets Fleischmann's® RapidRise Yeast
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tbsp butter or margarine
• 1 egg

For Filling:

• 4 to 5 slices smoked bacon
• 4 garlic cloves, pressed
• 3 to 4 green onions, chopped
• 2 tbsp olive oil
• 2 cups grated cheddar cheese
• 1 cup grated parmesan cheese
• Salt and ground black pepper
• 1 tsp dried basil
• 1 tsp smoked paprika
• 2 tbsp chopped fresh parsley

For topping:

• ½ cup melted butter
• 2 to 3 tbsp chopped fresh parsley
• 2 to 3 garlic cloves, pressed

Instructions

Making the Yeast Dough:

• Combine 2 cups (250g) flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F {49 to 54C}. Butter won’t melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Making the Filling:

• Next, prepare the bacon filling. Preheat a large frying pan over medium heat and render the slices of bacon until golden and crispy. Remove the bacon onto a tray lined with paper towels to absorb any excess fat.
• Once cooled, chop the bacon into small bits and place into a large bowl. Add the remaining filling ingredients: green onion, garlic, olive oil, parmesan, cheddar, salt and pepper, basil, paprika and parsley. Stir with a spatula to combine everything together.

Assembling & Baking:

• Roll dough into a 12×18-inch (30×45-cm) rectangle using a rolling pin. Spread the prepared filling over the dough, stopping at least 1/2-inch from the edges on the long sides. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 16 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
• Place the rolls cut sides down, in greased 13 x 9-inch (33×23-cm) baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour. Preheat the oven to 350F.
• Bake in preheated 350ºF/177C oven for 25 to 30 minutes or until rolls are golden brown. Meanwhile, combine the topping ingredients: melted butter, garlic and parsley. Once rolls are baked, remove them from the oven and onto a wire rack. Allow the rolls to cool for 20 minutes, then use a pastry brush to brush the topping over the rolls.
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Nutrition

Calories: 395kcal | Carbohydrates: 23g | Protein: 12g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 813mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 250mg | Iron: 2mg