I haven't done a post in a reeeally long time!
It feels good to be back...I have made SO many recipes in my time being gone, but I haven't taken the time to write down anything...and I have just been to
I don't know how women that have full time jobs, take care of their house, kids, do all these catering events, cook amazing meals AND blog about it.....can do it! I'm just not like that...I wish I was....but I'm learning what I can and can't handle, and it's just not worth overwhelming myself and putting too much on my plate. I'd rather be able to relax and enjoy things more.
One of the things I have been enjoying lately are these rolls.
Warm out of the oven, the rolls are sooo soft, the cheese is so gooey, and the bacon is so bacony.
Also there is butter and garlic in there. Yes, these are easily some of the best rolls I've made or had.
Cheddar Bacon Swirl Rolls
Makes 12-14 rolls
My dinner roll recipe, halved
4 tbsp butter, room temp
1-2 tsp garlic powder
2-3 cups grated cheddar cheese
1 lb. bacon
Make your dough like the recipe says to, except halve it...unless you want a toooon of rolls.
While dough is rising, heat your oven to 425.
Spread bacon on a cookie sheet in a single layer, and bake bacon for 12-15 minutes, until crispy.
Remove from pan with a spatula, and allow to drain on paper towls.
After dough has risen for one hour, roll it out on a lightly floured surface, into a rectangle.
With the long side paralell to you, spread the butter all over the surface and sprinkle with garlic powder.
Sprinkle cheese evenly over the butter. I like mine extra cheesy, so I would do 3 cups.
Crumble bacon evenly all over cheese.
Tightly roll up dough.
You should have a long, skinny roll of dough.
With a dough cutter, or a large, sharp knife, cut dough log into about 2 inch sections.
Place each cut section into a greased 9x13" pan, swirl side up.
Allow rolls to rise another hour, before baking for 18-20 minutes in a 350 degree oven.