jalapeno cheesy bacon swirl rolls

so… i try hard not to overshare on these interwebs. i say that because i’m staring at the screen trying to type something fluffy and hysterical but nothing is coming to me…. which works because it lets me talk more about these rolls!

these rolls are the next edition to my participation in the pass the cookbook club. i had a lot going on last month so i didn’t participate because the date snuck up on me. but this month i was determined not to let that happen again! {which it totally still did but not as last minute as before…}

when i first saw the choices from this month’s selection {the smitten kitchen cookbook by deb perelman}, i was immediately drawn to the sweet option… shocker right? but then i decided i needed to be brave and make these rolls.

see i have this tremendous fear of baking with yeast… what if i kill the yeast? what if it doesn’t rise? what if it turns out like a rock? what if? what if? what it?

well the recipe for these rolls hit on my love of carbs and my love of cheese so i figured it was high time i tried again! and guess what?!? i totally rocked this yeast recipe!! yay for my little yeast victory!!

and when i decided to make these, i knew i couldn’t leave well enough alone. see deb’s recipe was great and all but i felt it needed a little heat… in the form of some fresh jalapenos. oh and since we were remixing this little swirl, why not change the cheese from regular ol’ cheddar to something with some pizzazz… say maybe some smoked gouda. plus what makes any spread / filling better… roasted garlic so let’s just add that in there. and while we’re at it, let’s add the ultimate condiment…BACON!

{side note: bacon truly is the ultimate condiment. it goes with everything. for true.}

jalapeno cheddar bacon swirl rolls

jalapeno cheddar bacon swirl rolls

dough:

  • 3 c all purpose flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbs + 1/4 tsp sugar
  • 2 1/4 tsp (1 {1/4 oz} package) instant yeast
  • 1 c warm milk (110-115F)
  • 4 tbs melted butter

filling:

  • 1/2 c grated onion
  • 1-1/2 c grated smoked gouda
  • 1 small head garlic, roasted*
  • 1 jalapeno, diced
  • 8 slices bacon, cooked crisp and chopped (saving 1 tbs of the bacon grease)
  • salt and pepper, to taste

to make the dough:

  1. combine the flour, salt, pepper and 1 tbs sugar in the bottom of a large bowl. in a separate bowl, combine the warm milk, 1/4 tsp sugar and yeast; stir until the yeast dissolves and let bloom until the bubbles double in size (or until the yeast “blooms”). pour the yeast-milk mixture into the flour; add in the melted butter.  mix them together with the paddle of an stand mixer or a wooden spoon until a shaggy ball forms.
  2. if you’re using a stand mixer, switch to your dough hook and knead on low for 6 min or until a smooth, slightly sticky ball is formed. if you’re making this by hand, turn the dough out onto a lightly floured surface and knead by hand until smooth, about 8 min.
  3. place the dough ball in a lightly oiled bowl and cover with plastic wrap. let the dough rest until it has doubled in size, about 2 hours. {you can also chill the dough for up to 3 days before bringing it back to room temp and moving on.}
  4. scoop the risen dough out of the bowl and onto a floured surface. roll the dough into a 12×16 in rectangle. mix the filling ingredients and spread over the dough; leave about 1/2 in border on the shorter ends. roll short end to short end making a log. carefully cut into 1 in rounds using a sharp knife.
  5. line the bottom of either {2} 9 in / 8 in round / square pans or 1 9×13 in baking pan with parchment paper; arrange the rolls in the pan(s) with an even amount of space in between. brush the tops of the rolls with bacon grease; cover with plastic wrap and let rise until doubled again, about another 2 hours. when almost doubled, preheat your oven to 350F. once buns are fully doubled, bake for 20-25 min, until tops are golden and cheese is bubbling. serve immediately.

*my method for roasting garlic: preheat your oven / toaster oven to 350F. cut the top off your head of garlic and place it in some aluminum foil. pour a little olive oil (about 1 tbs or so) over top and sprinkle with salt and pepper. tightly wrap the head up in the aluminum foil and let bake for 75 min.

seriously. these rolls. make them. now.

kisses.

check out some of the other great things others made from the pass the cookbook club:

recipe adapted from: the smitten kitchen cookbook

this post is linked up to these fun link parties: what’s cookin wednesday and what’s in your kitchen wednesday

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27 thoughts on “jalapeno cheesy bacon swirl rolls

  1. Ohhhh. I love this! And bacon makes everything better! I made the tomato shortcakes, but this is high on my to-cook list! I might even make these as a savory version of the Princess Leia Buns I’m serving at my son’s May the Forks be with You brunch. Fun!

    • Bacon does make everything better! I looked at the shortcakes but I’m not a fan of tomatoes and these screamed at me to be made… I think they would make an awesome edition to your son’s brunch!!

  2. Absolutely total yay for your yeast victory!! I am scared of yeast as well and why I went with sweets but I am coming back to these rolls with the spicy additions and BACON!! Girl, this is delicious!!

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