Bacon & Cheese Rolls with Garlic Butter

a casserole tray with bacon and herb bread rolls, on a table

These are simply incredible! The best bacon and cheese rolls, topped with herbed garlic butter. These bread rolls are super soft and fluffy and packed with the most delicious fillings! Soft yeast dough is filled with seasoned butter, bacon bits, cheddar cheese, parmesan cheese, fresh parsley, and green onions. Once they’re baked, I top them with a garlicy butter to add even more flavor!

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Ingredients for Bacon & Cheese Rolls

Here are the main ingredients you’ll need to make these incredible bacon and cheese bread rolls. Find the full list of ingredients in the printable recipe card below.

  • Smoked Bacon – the more, the better for these rolls!
  • Cheddar Cheese & Parmesan Cheese – a great combination of flavors.
  • Fresh Parsley, Dill & Scallions – fresh herbs add the most amount of flavor and aroma!
  • Butter – for the dough, the filling and for the topping.
  • Whole Milk, Dry Active Yeast, All-Purpose Flour – for making soft yeast dough.

Supplies & Tools for the Recipe

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a closeup image of bacon and cheese rolls on a plate

Making Yeast Dough for Bread Rolls

You’ll love how easy these incredible cheesy rolls are to make! Start by preparing the soft yeast dough.

  1. Start with the dough. Heat the milk until it reaches to 120°F to 130°F. Pour the milk into a large mixing bowl and sprinkle in the sugar and yeast. Allow the yeast to stand and proof for about 5 minutes, until it’s fluffy and foamy.
  2. Add in the melted butter, eggs, and salt next, then whisk everything together for a few minutes.
  3. Gradually begin adding the flour, about ½ cup at a time, whisking well after each addition. Once the batter thickens, switch over to a spatula.
  4. Once a dough ball forms, invert the dough onto a lightly floured work surface. Knead the dough for 5 to 6 minutes, sprinkling in more flour as needed, until a smooth and soft dough forms.
  5. Place the dough back into the mixing bowl, cover the bowl with a towel, and let it proof for about 1 hour, until doubled in size.
a closeup image of bacon and cheese rolls in a casserole pan

Preparing the Filling Ingredients

While the dough is proofing, prepare the filling ingredients.

  • Preheat a frying pan over medium heat and render the chopped bacon until crispy and golden. Remove the bacon and let it cool down, draining away the fat.
  • Grate the cheddar and parmesan cheese. Chop the fresh herbs and the green onion.
  • Prepare the seasoned butter spread. Melt ½ cup butter, then mix in the smoked paprika, dried onion, dried garlic, dried basil, and dried oregano.

How to Make Bacon & Cheese Rolls

Once the dough has proofed and doubled in size, you can shape the bread rolls!

  1. Punch the proofed dough down gently, then invert onto a lightly floured work surface. Using a rolling pin, roll the dough into a large, 20×20-inch square.
  2. Use a pastry brush or your hands to spread the seasoned butter over the dough going to the edges. Sprinkle the grated cheddar and parmesan cheese evenly.
  3. Sprinkle the bacon bits, ¼ cup fresh parsley, green onions, and the fresh dill evenly over the surface.
  4. Gently roll the dough into a log, then use a sharp, serrated knife to portion the log into 12 equal pieces. Transfer the rolls into a casserole pan lined with parchment paper.
a casserole pan of bacon rolls on a table

Baking Instructions for Cheese Bread Rolls

Allow the shaped rolls to proof for 30 to 45 minutes, until doubled in size and fluffy.

Meanwhile, preheat the oven to 350°F. Once the rolls are proofed, bake them for 35 to 40 minutes, until they’re golden brown on top.

Garlic & Herb Butter Topping

While the rolls are baking, prepare the garlic butter for topping. Melt the butter in a large measuring cup or mixing bowl.

Grate or press the garlic into the melted butter, and sprinkle in a few tablespoons of fresh chopped parsley.

Once the rolls are baked and out of the oven, use a pastry brush to apply the garlic butter over the top of the hot rolls. Slice the rolls using a serrated knife, then enjoy warm!

Make-Ahead Instructions for Rolls

Want to make these rolls ahead of time and bake them later? Here’s how to do it:

  1. Shape the rolls, place them into a parchment paper-lined casserole pan and allow the rolls to proof for 30 minutes.
  2. Cover the pan with plastic wrap and place into the refrigerator. The rolls can be refrigerated for up to 48 hours.
  3. When ready to bake, remove the rolls from the fridge for 30 to 45 minutes while preheating the oven. Bake according to instructions and top with garlic butter.
a plate of cheese bread rolls on a table, with a casserole pan of rolls on the side

More Recipes to Try!

Enjoyed these delicious cheese rolls? Check out some of my other recipes you’re sure to love!

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a closeup image of bacon and cheese rolls in a casserole pan
5 from 3 votes

Bacon & Cheese Rolls with Garlic Butter

30 minutes prep + 35 minutes cook + 1 hour 45 minutes Proofing time:
12 rolls
The best bread rolls ever! Soft and fluffy bacon and cheese stuffed rolls with fresh herbs, bacon bits, and garlic butter topping!

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 EACH: sea salt, smoked paprika, dried garlic, dried onion, dried basil, 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

Making the Yeast Dough:

  • Start with the dough. Heat the milk until it reaches to 120°F to 130°F. Pour the milk into a large mixing bowl and sprinkle in the sugar and yeast. Allow the yeast to stand and proof for about 5 minutes, until it’s fluffy and foamy.
  • Add in the melted butter, eggs, and salt next, then whisk everything together for a few minutes.
  • Gradually begin adding the flour, about ½ cup at a time, whisking well after each addition. Once the batter thickens, switch over to a spatula.
  • Once a dough ball forms, invert the dough onto a lightly floured work surface. Knead the dough for 5 to 6 minutes, sprinkling in more flour as needed, until a smooth and soft dough forms.
  • Place the dough back into the mixing bowl, cover the bowl with a towel, and let it proof for about 1 hour, until doubled in size.

Preparing the Fillings:

  • Preheat a frying pan over medium heat and render the chopped bacon until crispy and golden. Remove the bacon and let it cool down, draining away the fat.
  • Grate the cheddar and parmesan cheese. Chop the fresh herbs and the green onion.
  • Prepare the seasoned butter spread. Melt ½ cup butter, then mix in the smoked paprika, dried onion, dried garlic, dried basil, and dried oregano.

Shaping the Rolls:

  • Punch the proofed dough down gently, then invert onto a lightly floured work surface. Using a rolling pin, roll the dough into a large, 20×20-inch square.
  • Use a pastry brush or your hands to spread the seasoned butter over the dough going to the edges. Sprinkle the grated cheddar and parmesan cheese evenly.
  • Sprinkle the bacon bits, ¼ cup fresh parsley, green onions, and the fresh dill evenly over the surface.
  • Gently roll the dough into a log, then use a sharp, serrated knife to portion the log into 12 equal pieces. Transfer the rolls into a casserole pan lined with parchment paper.

Baking Instructions:

  • Allow the shaped rolls to proof for 30 to 45 minutes, until doubled in size and fluffy.
  • Meanwhile, preheat the oven to 350°F. Once the rolls are proofed, bake them for 35 to 40 minutes, until they’re golden brown on top.

Garlic Butter Topping:

  • While the rolls are baking, prepare the garlic butter for topping. Melt the butter in a large measuring cup or mixing bowl.
  • Grate or press the garlic into the melted butter, and sprinkle in a few tablespoons of fresh chopped parsley.
  • Once the rolls are baked and out of the oven, use a pastry brush to apply the garlic butter over the top of the hot rolls. Slice the rolls using a serrated knife, then enjoy warm!

Make-Ahead Instructions:

  • Shape the rolls, place them into a parchment paper-lined casserole pan and allow the rolls to proof for 30 minutes. Cover the pan with plastic wrap and place into the refrigerator.
  • The rolls can be refrigerated for up to 48 hours. When ready to bake, remove the rolls from the fridge for 30 to 45 minutes while preheating the oven. Bake according to instructions and top with garlic butter.

Nutrition

Serving: 1bread roll | Calories: 552kcal | Carbohydrates: 33g | Protein: 18g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1052mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1216IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 2mg