BACON-CHEDDAR-RANCH PINWHEELS
We took one of our favorite dips and transformed it into a roll-up appetizer that's full of flavor.
Provided by Corey Valley
Categories Appetizer
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
- Divide mixture evenly among tortillas, spreading evenly.
- Tightly roll up tortillas.
- Cut into 1/2-inch slices, and serve.
Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
CHEDDAR AND BACON BURGERS
Have your bacon cheese burger from the inside out. Since everything is mixed into the patties, you'll get all the flavor in every bite. My family thinks they are just so yummy. -Teresa Euken, Red Oak, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.
Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 840mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
BACON, CHEESE AND CHIVE BUNS
These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated and reheated.
Provided by Food Network Kitchen
Categories side-dish
Time 8h
Yield 12 buns
Number Of Ingredients 18
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
BACON CHEDDAR BREAKFAST BUNS
These are to die for. Turning a basic white bread recipe into something deliciously rewarding. What's not to love: bacon, ranch, cheese, green onions and warm bread. You can do everything the night before and just bake the next morning.
Provided by lilsweetie
Categories Yeast Breads
Time 21m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.
- Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).
- Punch down and roll it out into a large rectangle, about 1/2 inch thick.
- Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.
- Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.
- SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.
BACON BUNS
Steps:
- In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts :
BACON-CHEDDAR BUNS
Put that extra bacon grease to work with this super versatile and easy-to-make (no mixer!) dough. Shape it into burger buns, hot dog buns or even dinner rolls.
Provided by Zac Young
Categories side-dish
Time 2h30m
Yield 12 buns
Number Of Ingredients 13
Steps:
- For the dough: Brush a medium bowl with bacon fat and set aside.
- In a large bowl, whisk together the water, sugar and yeast until dissolved. Add the bacon fat and egg and whisk to combine. Add the salt and 2 cups of the flour and stir to combine. Add 1 more cup of the flour and stir until the dough comes together in a rough ball, adding the remaining flour 1 tablespoon at a time as needed. Turn the dough out onto a clean work surface and knead briefly; the dough does not have to be totally smooth.
- Place the dough in the prepared bowl and turn to lightly coat it in the bacon fat. Cover with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour. Gently deflate the dough and turn out onto a clean work surface. Portion into 12 equal pieces.
- For burger buns, line 2 baking sheets with parchment paper. Using a cupped hand, roll each portion into a smooth ball then transfer to the prepared baking sheets and gently press down on each to form a 2 1/2-inch-wide disk.
- For hot dog buns, line 1 baking sheet with parchment paper. Roll each portion into a tight 5-inch-long log. Arrange the logs lengthwise in 2 rows of 6, parallel to the short ends of the sheet, leaving a few inches between the short sides of the sheet and between the rows.
- For either bun, cover the baking sheet(s) with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
- For finishing: Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg, pepper and mustard powder. Brush onto the tops of the buns. Sprinkle with the Cheddar and bacon.
- Bake until golden brown, about 20 minutes. Let the buns cool on the baking sheets.
More about "bacon cheddar buns recipes"
EASY CHEESE AND BACON ROLLS | THE SALTY POT
From thesaltypot.com
Estimated Reading Time 5 mins
BACON PINWHEELS RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
CHEDDAR BACON EGG SALAD - BUNS IN MY OVEN
From bunsinmyoven.com
BACON CHEDDAR POPOVERS – LEMON TREE DWELLING
From lemontreedwelling.com
BACON CHEDDAR CHIVE SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (375)Total Time 44 minsServings 8Calories 460 per serving
- Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces., Mix in the cheese, chives, and bacon until evenly distributed., Add 3/4 cup of the cream, stirring to combine.
- Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together.
BACON & CHEDDAR GARLIC ROLLS RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
Reviews 16Calories 395 per servingCategory Appetizers, Breakfast & Brunch, Dinner, Lunch
EASY BACON CHEDDAR RANCH DIP RECIPENO - MSN
From msn.com
BACON AND GUACAMOLE GRILLED CHEESE | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
COPYCAT STARBUCKS BACON, CHEDDAR & EGG SANDWICH RECIPE
From mashed.com
BACON CHEDDAR TORTILLA ROLL UPS - SUGAR APRON
From sugarapron.com
CHEDDAR RANCH CRUFFINS - TASTE OF THE FRONTIER
From kleinworthco.com
BACON AND CHEESE CRESCENTS RECIPE - PILLSBURY.COM
From pillsbury.com
BACON CHEDDAR BUNS - GATHER FOR BREAD
From gatherforbread.com
BACON-CHEDDAR PINWHEELS RECIPE - PILLSBURY.COM
From pillsbury.com
BACON CHEESE ROLLS | 20 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
15 SPINACH AND BACON QUICHE RECIPES - SELECTED RECIPES
From selectedrecipe.com
9 BREAKFAST FOR DINNER RECIPES, INCLUDING WAFFLES, EGGS AND …
From washingtonpost.com
CHEDDAR BACON RANCH PULL-APART ROLLS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
NO YEAST BACON CHEDDAR CHEESE BREAD RECIPE - SWIRLS OF FLAVOR
From swirlsofflavor.com
KETO BACON CHEDDAR RANCH CHICKEN - MSN
From msn.com
You'll also love