Bacon-Cheese Pinwheel Rolls

Name: Bacon-Cheese Pinwheel Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 teaspoons plus 1/2 cup sugar, divided; 2 cups warm water (110° to 115°), divided; 1 cup warm milk (110° to 115°); 2/3 cup butter, melted; 2 large eggs, lightly beaten; 2 teaspoons salt; 8-3/4 to 9-1/4 cups all-purpose flour; 1 pound sliced bacon, diced; 1/2 cup finely chopped onion; 4 cups shredded cheddar cheese

It's no wonder my husband adores these pinwheels. I got the original recipe from his mother. They taste great warm or cold and freeze well in plastic bags.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1 cup warm milk (110° to 115°)
2/3 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons salt
8-3/4 to 9-1/4 cups all-purpose flour
1 pound sliced bacon, diced
1/2 cup finely chopped onion
4 cups shredded cheddar cheese

Directions

In a large bowl, dissolve yeast and 2 teaspoons sugar in 1 cup warm water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7 cups flour and remaining water and sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Cook onion in drippings until tender; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 15x10-in. rectangle. Sprinkle each with a fourth of the cheese, about 1/3 cup bacon and about 2 tablespoons onion.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Store in the refrigerator.