Savory Herb and Bacon Yeast Rolls

Savory Herb and Bacon Yeast Rolls

Diana Rattray. The Spruce Eats, 2015.

  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
133 Calories
7g Fat
15g Carbs
4g Protein
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Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 133
% Daily Value*
Total Fat 7g 8%
Saturated Fat 3g 14%
Cholesterol 54mg 18%
Sodium 469mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Protein 4g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These savory herb and bacon yeast rolls are a mouthwatering combination of bacon and herbs, perfect for making a dinner roll or shaping and baking as sandwich buns. They are incredibly delicious.

Bake the herb and bacon rolls for a holiday meal or Sunday dinner, or shape them into buns for lunch or breakfast sandwiches.

Ingredients

  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (about 110 F)
  • 1 cup milk (room temperature)
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 4 tablespoons melted butter
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon dried crumbled rosemary
  • 1 large egg
  • 3 1/2 cups all-purpose flour, 16 ounces (plus more for kneading)
  • 1 tablespoon softened butter (for the bowl)
  • 6 to 8 strips bacon (cooked, drained, crumbled (about 1/3 cup crumbled))
  • 1 egg (and 1 tablespoon water, for egg wash)

Steps to Make It

  1. In a cup or small bowl, dissolve the yeast in the 1/4 cup of warm water; set aside.

  2. In a large mixing bowl combine the milk, sugar, salt, garlic powder, celery salt, melted butter, thyme, rosemary, egg, and 2 cups of the flour. Add the yeast mixture. Beat until smooth using a whisk or the paddle attachment of a mixer. Stir in the remaining flour and the bacon.

  3. Transfer the dough to a floured surface and knead for 8 to 10 minutes, until the dough is smooth and elastic. Or, use a stand mixer with dough hook attachment. 

  4. Generously butter a large bowl. Gather the kneaded dough into a ball and place in the bowl. Turn to coat all sides with butter.

  5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for about 1 1/2 hours, or until doubled in bulk.

  6. Punch down the dough and cut it into 24 uniform pieces. A kitchen scale is an excellent way to keep them even in size. Shape the pieces into smooth, taut balls. Arrange in the greased baking pan. Cover with a lightweight kitchen towel and let the rolls rise for about 45 minutes to 1 hour, or until nearly doubled in bulk.

  7. Lightly grease a 13x9x2-inch baking pan. Heat the oven to 400° F.

  8. In a cup whisk the egg and 1 tablespoon of water together to make an egg wash. Lightly brush some of the egg wash mixture over each roll just before baking.

  9. Bake the rolls for about 15 to 20 minutes, or until golden brown. The rolls should register about 185 F to 190 F when done.

Recipe Tip

If you usually fry your bacon, try baking it instead. There's less mess and spatter, and you have nothing to do but wait for the oven timer.