These soft yeast dinner rolls with bits of bacon and cheddar cheese are not to be missed. They are a delicious accompaniment to any meal!
Yeast bread is one of my favorite things to make. First, the taste is delicious. I mean, you never hear anyone say, “I just don’t care for fluffy, warm yeast rolls.” Second, I adore the way it makes my house smell. It smells like sweet family time around the dinner table!
A couple of weeks ago I made Cast Iron Yeast Rolls which were a huge hit with my family. I wanted to make them again, but with a little twist.
A lot of people I know get intimidated when working with yeast, but it’s pretty easy! If you’re nervous, this recipe is a good one to start with. Here a few notes and tips to consider when working with yeast:
- Make sure that you are using the type of yeast that the recipe calls for. Breads that use Instant Yeast are different (and prepared differently) from those that use Active Dry Yeast. This recipe calls for Active Dry Yeast.
- When using Active Dry Yeast, it should be mixed into liquid that is between 100 and 110 degrees F. I use this kitchen thermometer to measure the temperature.
- Yeast bread rises best at a temperature between 80-90 degrees F. When my house is cool and I’m having trouble finding a warm spot, I turn the oven to 170 degrees F, then turn it off as soon as it reaches that temperature. I then place my dough in a heat safe bowl, cover it in plastic wrap and place it in the oven (the oven is turned off at this point). It rises quickly this way!
Skillet Bacon Cheese Rolls
These Skillet Bacon Cheese Rolls are delicious to use as a side dish, appetizer, or even an afternoon snack. If you don’t like bacon and cheese, experiment with other mix-ins! Sun-dried tomato and mozzarella sound like a pretty delicious combination.
The instructions for this recipe are intended for the rolls to be baked in a cast iron skillet. If you are not using one, the temperature and cooking time will be different.
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These Skillet Bacon Cheese Rolls are soft, yeast dinner rolls with bits of bacon and cheddar cheese. They are a delicious accompaniment to any meal!
- 1, .25 ounce packet Active Dry Yeast NOT Instant Yeast
- 1 cup milk I use whole milk, but any dairy milk will work
- 2 1/2 cups plus 2 tbsp all purpose flour
- 1 teaspoon salt
- 3 tbsp sugar
- 1/4 cup butter, softened
- 2 tbsp plus 1 tbsp butter, melted divided
- 1 large egg
- 1/3 cup cooked bacon chopped (about 4 strips)
- 1 tbsp dried chopped onions
- 1/2 cup shredded sharp cheddar cheese
- kosher salt to taste
Heat milk to 100-110 degrees. Mix with packet of yeast and let sit for ten minutes.
In base of a mixer fit with dough attachment, mix together flour, salt, sugar, 1/4 cup of softened butter, egg, bacon, chopped onions, and cheddar cheese. Once well mixed, stir in the yeast/milk mixture. Continue mixing until a ball of dough forms.
Spray a bowl with cooking spray and place dough in bowl, then flip dough so that both sides of dough are covered with spray. Cover bowl with a clean dish towel or plastic wrap. Let sit in a warm place, without a draft, and rise until doubled in size, about 50-60 minutes.
Gently pat down dough. Spread dough in a long rectangle on a working surface. Cut into 16 equal parts and form each chunk of dough into a ball.
Melt 2 of the remaining tbsp of butter. Brush the inside of a 12″ cast iron skillet with some of the butter. Place dough in skillet, evenly spaced.
Brush the top of each dough ball with the remaining melted butter. Cover with a dish towel and allow bread to rise until almost doubled in size, about 45-55 minutes.
Preheat oven to 375 degrees. Bake rolls until golden on top, about 18-20 minutes. Remove from oven. Melt remaining tbsp of butter and brush over top of rolls. Lightly sprinkle the top of each roll with kosher salt, to taste.
If you enjoyed these Skillet Bacon Cheddar Rolls, you might enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: