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Smoked Cheddar, Bacon and Onion Rolls

48Bridgford Ranch Rolls (white or French), thawed
1½ cupsshredded smoked Cheddar cheese (or cheese of your choice)
¾ cupcrumbled bacon pieces
¾ cupfinely diced green onions
¾-1 cupmelted butter

Lightly grease 4 (12 cavity each) muffin pans; set aside. On a lightly floured surface, evenly cut each Bridgford Ranch Roll into 3 equal pieces; set aside.  In a medium size bowl, toss together cheese, bacon, and onion; set aside.

To assemble rolls, dip each dough piece in melted butter and then roll in cheese mixture. Place 3 coated dough pieces into each muffin cavity. Place muffin pans in warmed proof box. Let rolls rise until double in size. Bake in a preheated 325 ̊ convection oven for 12-15 minutes or until golden brown. Remove from oven, brush with melted butter if desired. Remove rolls from pans to let cool on wire racks. Serve warm.


Yield: 48 Rolls

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