Savory Bacon Cheddar Breakfast Rolls
Indulge in these mouthwatering Bacon Cheddar Breakfast Rolls, a delightful twist on classic homemade bread. Infused with the rich flavors of crispy bacon, sharp cheddar cheese, zesty ranch dressing, and vibrant green onions, these rolls are perfect for breakfast or brunch gatherings. With the convenience of preparing them the night before, you can wake up to the irresistible aroma of freshly baked goods. Golden, fluffy, and bursting with flavor, these savory rolls are sure to delight your family and friends and elevate your morning routine.
N/A
Servings
213
Calories
13
Ingredients
Ingredients
warm milk
1 (cup)
sugar
1 (tablespoon)
active dry yeast
2 1/4 (teaspoons)
bacon grease
2 (tablespoons (or melted butter))
flour
3 (cups)
salt
1 1/2 (teaspoons)
garlic powder
1 (tablespoon)
dried oregano
2 (tablespoons)
ranch dressing
1/4 (cup)
cooked bacon
12 (slices, chopped)
sharp cheddar cheese
1 (cup, grated)
green onion
3/4 (cup, chopped)
parmesan cheese
to taste (for sprinkling)
Instructions
1
In a mixing bowl, combine the warm milk and sugar, stirring until the sugar has dissolved. Allow the mixture to cool to about 110 degrees F, then sprinkle the active dry yeast over the surface. Let it sit for 5-10 minutes until it becomes foamy.
2
Add the bacon grease (or melted butter) to the yeast mixture. Gradually mix in 2 1/2 cups of flour, salt, garlic powder, and dried oregano until the dough begins to come together. Add the remaining 1/2 cup of flour, if necessary, to create a soft and slightly sticky dough.
3
Knead the dough on a lightly floured surface for 3 to 4 minutes until it feels cohesive. Let it rest while preparing a greased bowl for proofing. Knead the dough for an additional 3 to 4 minutes until it's smooth and elastic.
4
Transfer the dough to the prepared bowl, cover it with a clean cloth, and allow it to rise in a warm place until it has doubled in size, about 1 to 2 hours.
5
Once risen, punch down the dough and roll it out into a large rectangle, approximately 1/2 inch thick.
6
Spread a layer of ranch dressing over the surface. Evenly sprinkle the chopped bacon, grated cheddar cheese, and chopped green onions over the dressing.
7
Roll the dough up tightly, sealing the seams by pinching them. Cut the rolled dough into 12 equal pieces and arrange the rolls in a greased 9x13 inch baking dish.
8
Cover the rolls and allow them to rise until puffy and nearly doubled in size, about 45 minutes to 1 hour at room temperature or overnight in the refrigerator. If rising overnight, remember to take the rolls out 15 minutes before baking to allow them to reach room temperature.
9
Preheat your oven to 350 degrees F. Just before baking, sprinkle the tops of the rolls with parmesan cheese.
10
Bake for 35 to 40 minutes or until the rolls are beautifully browned and sound hollow when tapped. Allow to cool slightly before serving warm.
Nutrition Information
13
Fat
18
Carbs
9
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Bacon Cheddar Breakfast Rolls?
These are savory bread rolls filled with crispy bacon, sharp cheddar cheese, ranch dressing, and green onions, perfect for breakfast or brunch.
What temperature should the milk be for the yeast?
The milk should be warmed to approximately 110 degrees F before adding the yeast.
Can I use butter instead of bacon grease?
Yes, the recipe allows for the substitution of melted butter if bacon grease is not available.
How long does the yeast need to bloom?
The yeast should sit for 5 to 10 minutes until it becomes foamy.
What spices are used in the dough?
The dough is seasoned with salt, garlic powder, and dried oregano.
How many minutes should I knead the dough?
Knead for 3 to 4 minutes, let it rest, and then knead for an additional 3 to 4 minutes until elastic.
How long is the first rise?
The first rise takes about 1 to 2 hours or until the dough has doubled in size.
How thick should I roll out the dough?
The dough should be rolled into a large rectangle approximately 1/2 inch thick.
What is the base layer of the filling?
A layer of ranch dressing is spread over the dough before adding other fillings.
What type of cheese is used inside the rolls?
Grated sharp cheddar cheese is used for the internal filling.
How many slices of bacon are needed?
The recipe requires 12 slices of cooked and chopped bacon.
How many rolls does this recipe produce?
The recipe makes 12 equal pieces or rolls.
What size baking dish is recommended?
A greased 9x13 inch baking dish is used for these rolls.
How long is the second rise at room temperature?
The second rise lasts between 45 minutes and 1 hour.
Can I make these rolls ahead of time?
Yes, the rolls can be prepared and allowed to rise overnight in the refrigerator.
How do I handle overnight refrigerated rolls?
Take them out of the refrigerator 15 minutes before baking to allow them to reach room temperature.
What should be sprinkled on top before baking?
Sprinkle the tops with parmesan cheese just before placing them in the oven.
What is the baking temperature?
The oven should be preheated to 350 degrees F.
How long do the breakfast rolls bake?
Bake for 35 to 40 minutes until they are beautifully browned.
How do I know the rolls are finished baking?
The rolls should sound hollow when tapped on top.
How many calories are in one roll?
Each roll contains approximately 213 calories.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many carbohydrates are in each roll?
Each roll has 18 grams of carbohydrates.
How much protein is in one serving?
Each roll provides 9 grams of protein.
Is active dry yeast required?
Yes, the recipe specifically calls for 2 1/4 teaspoons of active dry yeast.
How much flour is used in the dough?
The recipe uses 3 cups of flour in total.
What kind of onions are used?
Chopped green onions are used for flavor and color.
How much garlic powder is included?
One tablespoon of garlic powder is mixed into the dough.
What categories does this recipe fall into?
This is categorized as a breakfast, snack, and brunch dish.
Should the rolls be served warm?
Yes, they are best served warm after cooling slightly from the oven.