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Bacon and Cheddar Knotted Rolls

Recipe by Preston Pickett, Columbus, Ohio
First place, Yeast Breads (Rolls-Savory), 2018

Baking temperature: 400º F
Baking time: 17 minutes
Yield: 24 servings



  • 22 bread flour
  • 2 ¾ sugar
  • 7 oz. Eggs
  • 7 ¾ oz. milk
  • 16 oz. butter
  • 1 tsp. salt
  • 15 g Yeast


  • 2 tbsp. bacon fat
  • ½ lb. bacon
  • 3 oz. extra sharp cheddar cheese


  • bacon
  • cheese
  1. Heat milk to 110 degrees; mix yeast into milk until smooth.
  2. Add flour to mixer, stir in salt then add milk mixture. Mix on low until combined.
  3. Add beaten eggs to mixer and continue mixing on low with paddle for 5 minutes.
  4. Scrap down the bowl and paddle, then switch to dough hook. Mix for another 10 minutes.
  5. Mixing lightly softened butter and sugar. Then add to dough one tablespoon at a time kneading on low until all butter mixture added; Then mix on Medium speed for 10 minutes.
  6. Let dough rise until doubled in size. Then pour dough out and shape flat.
  7. Cover in plastic wrap and refrigerate overnight (10-12 hours).
  8. Dice bacon and fry, reserve 2 tablespoons of bacon fat. Roll out dough to 12” x 22”.
  9. Brush dough with fat, sprinkle with bacon pieces and finely grated cheese. Fold on long edge over.
  10. Cut into 1.5" stripes. Cut each strip in half again leaving the folded edge together.
  11. Stretch each strip out and twist the loose ends, then fold folded-end under and through the center hold to form a knot.
  12. And allow to proof until the dough jiggles, sprinkle with bacon then add to a 400 degree oven.
  13. Bake for 10 minutes. Add extra sprinkle of cheese and return to oven.
  14. Remove then tops are golden brown.
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