Bacon & Cheese Rolls with Garlic Butter

30 prep + 35 cook + 1 45 Proofing time:

rolls

The best bread rolls ever! Soft and fluffy bacon and cheese stuffed rolls with fresh herbs, bacon bits, and garlic butter topping!

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

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.

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 salt, smoked paprika, dried onion, dried garlic, dried basil, and dried oregano.

Punch the proofed dough down gently, then invert onto a lightly floured work surface. Using a rolling pin, roll the dough into a large, 20x20-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.

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.

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!

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.