Ingredients
Dough
- 2/3 cup (163g) whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick or 113g) unsalted butter, cut into 1-inch pieces, room temperature
- 1/2 tablespoon unsalted butter, melted
Cheesy Bacon Filling
- 8 ounces (1 package) cream cheese, softened
- 4 slices bacon, cooked and crumbled
- 1 red onion, diced
- 1 medium jalapeno pepper, seeded and diced
- 2 teaspoons chives, diced
- 2 teaspoons garlic, minced
- 2 cups (226g) white cheddar cheese, shredded
Topping
- 3 tablespoons butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon chives, diced
- 1 teaspoon salt
Instructions
Dough
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In a medium bowl, combine the milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes.
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Add eggs. Whisk until smooth.
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In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt.
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Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
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Knead on medium speed for 1 minute. Increase the speed to medium-high speed and knead until the dough is soft (about 5 minutes). Add more flour, a tablespoon at a time, if the dough doesn’t come together. Or, add more water if too dry.
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Brush a medium bowl with the melted butter. Place the dough in the bowl and flip to coat with the butter. Cover with plastic wrap.
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Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour).
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When you are ready, punch the dough, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle. (It should be about 1/4-inch thick.)
Cheesy Bacon Filling
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To make the filling, combine the cream cheese, crumbled bacon, onion, jalapeno, chives, and garlic with a wooden spoon until smooth.
Assembly
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Spread the cream cheese filling mixture over the rolled out dough. Top the mixture with the shredded cheese.
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Roll the dough up tightly, starting on the long edge.
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Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9×13-inch baking dish, cover, and let rise in a warm place until doubled in size.
Baking
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While the rolls are rising, preheat the oven to 350°F.
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Bake for 25-30 minutes.
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Remove the rolls from the oven and let them cool for 5 minutes.
Topping
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To make the butter topping, combine the melted butter with the garlic, chives, and salt in a small bowl.
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Brush the buttery topping over the warm rolls. Serve warm.