Bacon Cheese Cloverleafs

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This BLT features bacon and tomatoes in the bread as well as the filling! 

30 rolls
1/2 cup warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
1-3/4 cups warm milk (100° to 110°F)
2 tablespoons sugar
2 teaspoons salt
1/4 cup butter or margarine
5-1/2 to 6 cups all-purpose flour
1/2 cup shredded cheddar cheese
1/2 cup cooked, crumbled bacon (about 6 strips)
1/4 cup minced onion
1 to 2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
Associated Recipes:
Place warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt, butter and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in cheese, bacon, onion and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until doubled in size, about 1 hour.
Divide dough in half. Divide each half into 30 smooth balls. Place 3 balls in each section of greased (2-1/2-inch) muffin cup. Cover; let rise until doubled in size, about 30 minutes.*

Brush rolls lightly with oil. Bake at 400oF for 15 to 20 minutes or until done. Remove from cups; serve warm.

* If desired, cover muffin pans loosely with plastic wrap; refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover rolls carefully; let stand 10 minutes. Bake as directed.

Total Time
Rise Time 1 hour, 30 minutes
Bake Time 15 to 20 minutes
Nutritional Facts
Total Fat grams 4.00
Saturated Fat grams 2.00
Cholesterol milligrams 10.00
Sodium milligrams 210.00
Total Carbohydrates grams 20.00
Sugar grams 2.00
Dietary Fiber grams 0.00
Protein grams 4.00
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