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Skillet Bacon Cheese Rolls
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!
Prep Time20 mins
Cook Time29 mins
Rising Time1 hr 50 mins
Total Time49 mins
Servings: 16 rolls
- 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.