These rolls are incredibly versatile. They can be served warm with eggs for breakfast, alongside soups and stews, or even as a snack on their own. Some people like to add a sprinkle of black pepper, a touch of garlic powder, or a little shredded cheese, but the classic version relies on bacon to shine. Because the ingredients are simple, the quality of the bacon really matters here, so using a good smoked bacon makes a big difference.
Grandma Pat’s Bacon Rolls are also great for gatherings because they’re easy to make ahead and reheat beautifully. The smell of fresh bread and bacon baking in the oven is enough to draw everyone into the kitchen. This is one of those recipes that gets passed down, written on a card, and made again and again because it never fails to please.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 packet active dry yeast (2¼ teaspoons)
¾ teaspoon salt
¾ cup warm milk
2 tablespoons melted butter
8 slices bacon, cooked until just crisp and chopped
2 tablespoons butter, melted, for brushing
Instructions
In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and 2 tablespoons of melted butter, mixing until a soft dough forms. Knead lightly until smooth. Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Punch down the dough and roll it out into a rectangle on a lightly floured surface. Sprinkle the chopped bacon evenly over the dough. Roll the dough tightly into a log and cut into equal slices. Place the rolls cut-side up in a greased baking dish. Cover and let rise for another 20 minutes.
Preheat the oven to 375°F (190°C). Brush the tops with melted butter and bake for 20–25 minutes, or until golden brown. Serve warm.
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