Last week I introduced you all to my mother’s crescent rolls. For an experiment (and to make sure we didn’t eat ALL of the rolls ourselves) I took the rest of them into work and used my coworkers as guinea pigs to see just how well they would be received. They were gone in MINUTES! Everyone loved them!!! My mother was proud of me… Cris was too 🙂 This got me to thinking about how I could enhance what my momma gave me.
The roll recipe is such a versatile one that you could add virtually anything to it. For my next experiment I chose cheese and bacon.
If you have ever been to O’Charley’s restaurant you might have stumbled upon their Loaded Potato Soup. Although the potato is the touted as the main star of the show, it’s the bacon and cheese that steal the limelight. Now add the wonderful buttery rolls that they serve at each table and you have a match made in heaven. The loaded bacon cheddar crescent rolls I made taste a lot like dipping one of those rolls into the soup, minus the dribble on your chin…
You only add three more ingredients to make these rolls: minced green onion, sharp cheddar cheese and bacon. MMMmmmmm…. bacon….
Loaded Bacon Cheddar Crescent Rolls
- 2 cups warm water
- 2 packs dry yeast not rapid rise
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup softened butter
- 1 egg
- 6-7 cups flour
- 1/2 cup melted butter
- 1 pound of bacon
- 2 green onions minced
- 1-2 cups cheddar cheese depending on your love of cheese
- Pour water and yeast into mixing bowl
- Sprinkle salt and sugar over the yeast making it sink to the bottom and let it sit until bubbles form.
- Once bubbles start forming, gently stir the sugar up from the bottom of the bowl
- Mix egg and softened butter together and add to yeast water.
- Set mixer on low using dough hook and slowly add flour 1/2 cup at a time until dough does not stick to the side of the bowl
- Separate dough into two balls and let rest on flour dusted counter.
- Grease two large baking sheets with butter
- After sheets are greased, roll out one of the balls of dough into a circle until dough is between 1/8 and 1/4 inch thick.
- Slather enough melted butter to cover the dough without pooling
- Sprinkle green onion evenly over dough
- Sprinkle cheese evenly
- Sprinkle bacon evenly
- Using a pizza cutter, cut the dough into 8 triangles, like you would a pizza.
- Start with the outside edge of each piece and roll towards the center.
- Place each roll onto the baking sheets and shape into a crescent.
- Repeat with the other dough ball
- Cover rolls and let them rise for AT LEAST 45 minutes but NO MORE than two hours.
- Bake rolls in 400 degree oven for 10-12 minutes, until rolls are golden brown.
- Remove from oven and brush with remaining butter.
The onion and the cheese give such a savory flavor to these buttery rolls. Now add bacon to it and in the words of the great comic Jim Gaffigan, “Bippity Boppity BACON!” You now have a meal in a roll (or two). Give this recipe a try and let me know what you think! I bet you’ll love them as much as we have!
My coworkers love that I am doing this series! My boss even came down to my desk last night and raved about these rolls. Just as in our home, as long as I am in GOODe graces with the boss, all is well. Even if that means “buttering” them up from time to time…
Stay tuned next week for Mom’s Pecan Rolls!
Puddie aka GOODe Ole Boy
God Fearin', Kid Rearin', Beer Drinkin', Guitar Playin', Momma Lovin' Redneck livin' in the sticks of Indiana and blogging over at GOODeOleBoy.com. Come on over for a visit, but make sure ya bring yer sense of humor!