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Cheddar-Bacon Swirled Rolls

 Cheddar-Bacon Swirled Rolls
I let the bread machine do the work to make these homemade rolls. Swirls of onion and bacon in a rich potato-cheddar dough make for an extra special bread basket. —Jeanne Holt, Mendota Heights, Minnesota
9 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 2/3 cup warm whole milk (70° to 80°)
  • 4-1/2 teaspoons water
  • 4 teaspoons butter, softened
  • 1/2 teaspoon lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 3 tablespoons mashed potato flakes
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup shredded cheddar cheese
  • 1 cup finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 8 bacon strips, cooked and crumbled (equals 1/2 cup)


  • In bread machine pan, place the first nine ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  • Just before the final kneading (your machine may audibly signal
  • this), add cheese.
  • While dough is processing, prepare filling. In a large skillet, cook
  • the onion, salt and pepper in butter over medium heat until onion is

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Cheddar-Bacon Swirled Rolls (continued)

Directions (continued)

  • tender and translucent (do not brown). Stir in bacon bits. Remove
  • from the heat. Cool.
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Roll into a 12-in. x 8-in. rectangle. Spread onion mixture to within
  • 1/2 in. of edges. Roll up jelly-roll style, starting with a long
  • side; pinch seam to seal.
  • Cut into 9 rolls. Place cut side up in a greased 9-in.-square baking
  • pan. Cover and let rise in a warm place until doubled, about 30
  • minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove from
  • pan to a wire rack. Serve warm. Yield: 9 servings.