If you love the pillowy, pull-apart texture of a sweet cinnamon roll but crave something savory, these Neiman Marcus Rolls are exactly what you need. Featuring a rich, buttery yeast dough rolled up with crumbled bacon, sharp Cheddar cheese, and fresh chives, they are the ultimate savory indulgence and a stunning side dish for any holiday or family dinner.
The Ultimate Make-Ahead Bread
Working with yeast dough can sometimes feel daunting on a busy day, but this recipe is wonderfully flexible. You can prepare the dough, let it undergo its first rise in a warm spot, and bake the rolls the very same day. Or, if you prefer to split up the work, you can allow the dough to slowly rise in the refrigerator overnight! This cold fermentation not only breaks up your prep time but also allows the flour to fully hydrate, resulting in a deeper, more complex flavor profile in the finished bread.
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Neiman Marcus Rolls
10
servings30
minutes25
minutes407
kcalIngredients
The Dough:
1 cup milk
6 tablespoons butter
1 packet instant yeast
2 large eggs
3 tablespoons granulated sugar
3 3/4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
The Assembly:
4 tablespoons butter, softened
8 slices cooked bacon
2 cups shredded Cheddar cheese
1/4 cup thinly sliced chives
Directions
- Warm the Liquids: Combine the milk and 6 tablespoons of butter in a small pot. Cook over medium heat just until the butter is completely melted, about 1 to 2 minutes. Remove from the heat.
- Mix the Wet Ingredients: Pour the warm milk mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add the instant yeast, sugar, and eggs, and mix to combine.
- Knead the Dough: Add the flour and kosher salt to the bowl. Knead the dough on medium-low speed until it is smooth and elastic, about 8 to 9 minutes. (Note: If the dough is too sticky, add up to 1/4 cup extra flour and mix for another minute).
- First Rise: Cover the bowl and let the dough rise in a warm place until it is doubled in size, at least 1 hour. Alternatively, you can let the dough rise in the refrigerator overnight and continue the next day.
- Roll and Fill: Lightly flour a work surface and roll the risen dough out into a 10×14-inch rectangle. Spread the 4 tablespoons of softened butter evenly over the surface.
- Add the Mix-Ins: Chop the cooked bacon into small bits and sprinkle them evenly over the butter. Sprinkle on the shredded Cheddar cheese, followed by the sliced chives.
- Shape the Rolls: Roll the dough up tightly into a log. Slice the log crosswise into 10 even rolls.
- Second Rise: Line a baking sheet with parchment paper. Place the rolls, cut side up, onto the sheet and cover them loosely with a clean kitchen towel. Let them rise until very puffy, about 30 minutes to 1 hour.
- Preheat the Oven: Towards the end of the rise time, preheat your oven to 375°F (190°C).
- Bake: Bake in the preheated oven until the rolls are deeply golden brown, about 21 to 24 minutes. Let them cool slightly on the pan before serving warm.
Notes
- Golden Brown Finish: For an extra glossy, bakery-style finish, brush the tops of the puffy rolls with a quick egg wash or a splash of heavy cream right before popping them into the oven.
- Bacon Prep: If you want to save time and minimize cleanup, try baking your bacon in the oven on a foil-lined sheet pan at 400°F until crisp, rather than frying it on the stove!
