Parmesan Bacon Knots

Pillowy parmesan yeast rolls tied into knots with strips of bacon! Crispy on the outside, tender on the inside, and oh so delightful.

Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

So here’s the deal…

When asked what two foods I could not live without. What two foods I crave day and night.

Bacon and Yeast Rolls are the quick and final answer.

Parmesan Bacon Knots! Soft #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

I wouldn’t like giving up chocolate or ice cream.

I would be very put out to have to pass on cheese or pasta.

But I could not. Would not. Will never.

Give. Up. BACON.

Parmesan Bacon Knots! #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

Or buttery yeast rolls, that perfume my house with the insatiable aroma of toasty wheat.

So obviously, in my book, this is the perfect pairing.

Parmesan Yeast Rolls

Soft fluffy yeast rolls with nutty parmesan cheese folded into the dough.

Making Parmesan Yeast Rolls

Cut into strips.

Making Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

Rolled into long slender ropes, each tied with a single thin strip of bacon.

(Please note, this might be the one and only time I tell you to buy thin bacon.)

How to Make Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

Can you see the appeal?

As the yeast rolls puff up into golden cushions, the bacon crisps, ever so slightly. Just enough to offer a fatty crust on the outside of the knots, without making them impossible to pull apart.

How To: Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

The dough absorbs the bacon flavor, making the knots rich and porky.

And the little bits of bacon that are actually tied into the knot and covered on both sides by the dough stay soft and moist… but still cook through.

Amazing Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

This just might be the dish that defines me.

I love these bacon yeast rolls so much I would write {I *heart* Bacon Knots} on my hand if my tween daughter wouldn’t roll her eyes at me.

Parmesan Bacon Knots!

So maybe I’m getting a little carried away…

I’ll dial it down by saying, Parmesan Bacon Knots for Easter Brunch? Heck Yeah.

Parmesan Bacon Knots once a week? Now we’re talking.

Parmesan Bacon Knots Forever. You’ll have to make them to understand.

Awesome Parmesan Bacon Knots! Tender #YeastRolls with Parmesan Cheese tied into #Knots with a strip of #Bacon. #easter #holiday

P.S. I’ve got another amazing bread recipe on KitchenAid’s Kitchenthusiast Blog today. “Lava Bread” with Smoked Gouda and Roasted Red Peppers – Come See!


Yield: 24 rolls

Prep Time: 40 minutes (active time)

Cook Time: 20 minutes

Bacon Yeast Rolls


  • 1/2 cup warm water
  • 3 Tb. sugar
  • 2 1/2 tsp dry active yeast
  • 1 large egg
  • 1/2 cup milk
  • 1 1/2 tsp. salt
  • 4 cups all-purpose Gold Medal Flour
  • 5 Tb. melted unsalted butter
  • 1/2 cup shredded parmesan cheese
  • 24 strips thin bacon


  1. Pour warm (not hot) water in the bowl of a stand mixer with a bread hook. Add the sugar and swirl around to dissolve the sugar and cool the water just a tad. Then sprinkle the yeast on top of the water the let it sit 10 minutes to foam. Once the yeast is foamy, add the egg, milk and salt. Start the stand mixer and slowly add in the flour. Once the flour starts to come together, add the butter and parmesan cheese. Use the mixer to "knead" the dough for 5 minutes.
  2. Lift the dough and oil the sides of the bowl. Then place the dough back in the bowl and cover with plastic wrap. Let the dough rise for 2 hours in a warm part of the kitchen. Preheat the oven to 425 degrees F and line two rimmed baking sheets with parchment paper.
  3. Cut the dough into 24 even strips. Lay one piece of bacon out at a time. Roll a piece of dough on the counter until it's the same length as the bacon. Then lay the dough rope on top of the bacon. Fold and tie into a loose knot and lay on the baking sheet. Repeat.
  4. Once each baking sheet has 12 knots, allow it to rest and rise another 20 minutes before placing in the oven. Bake for 15-20 minutes until the yeast rolls are golden brown and the bacon is slightly crisp. Remove and cool 5+ minutes before serving. Serve warm.

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40 Responses to “Parmesan Bacon Knots”

  1. #
    Taylor @ Food Faith Fitness — April 14, 2014 @ 4:51 am

    I like the forever idea! You really can never have enough bacon…and carbs…so, together? Um HECK to the yes! Pinned :D Happy Monday!


  2. #
    Tieghan — April 14, 2014 @ 6:48 am

    Whoa! These are awesome, Sommer! Perfect for Easter breakfast, brunch and dinner! :)


  3. #
    Maria — April 14, 2014 @ 7:02 am

    Wow! I know Josh would love these!


  4. #
    Ashley | Spoonful of Flavor — April 14, 2014 @ 7:17 am

    Woah! Bacon, parmesan and bread – it doesn’t get any better than that!


  5. #
    Jeanette | Jeanette's Healthy Living — April 14, 2014 @ 7:27 am

    Fun easy idea for Easter Sommer!


  6. #
    Ali | Gimme Some Oven — April 14, 2014 @ 7:37 am

    Um, BRILLIANT. I have to try these!!


  7. #
    Heather Christo — April 14, 2014 @ 8:12 am

    these are FANTASTIC Sommer!!! what a great idea!


  8. #
    shelly (cookies and cups) — April 14, 2014 @ 8:23 am

    Ok, I need to stop what I am doing right now and make these! LOVE!


  9. #
    Julie @ Table for Two — April 14, 2014 @ 8:25 am

    What?! These are awesome!! I love the idea of using BACON and intertwining it throughout the entire roll!


  10. #
    marla — April 14, 2014 @ 8:36 am

    Did you say BACON?! Oh yes you did. Love the rolls!


  11. #
    Kristin S — April 14, 2014 @ 8:38 am

    These are simply beautiful. And now my mouth is watering. At work!


  12. #
    Claire Gallam — April 14, 2014 @ 9:05 am

    These are, literally, the most amazing things I’ve ever seen.


  13. #
    Karly — April 14, 2014 @ 10:26 am

    I’m with you…I would never give up my bacon! And these rolls? I think I just died.


  14. #
    Annalise @ Completely Delicious — April 14, 2014 @ 11:42 am

    Brilliant, Sommer!


  15. #
    Becca from ItsYummi! — April 14, 2014 @ 12:48 pm

    Two of my favorite things in the entire world…. bacon AND bread. You ROCK my world, Sommer!


  16. #
    Shaina — April 14, 2014 @ 2:28 pm

    Not only am I salivating at the thought of bacon-wrapped bread, but the knots are so adorable!


  17. #
    Christine @ Cooking with Cakes — April 14, 2014 @ 2:39 pm

    VERY impressed with the knotting on these! mine would have been a hot hott mess lol


  18. #
    Brenda @ a farmgirl's dabbles — April 14, 2014 @ 4:45 pm

    So. I need these in my life. Like, pronto!


  19. #
    Carol at Wild Goose Tea — April 14, 2014 @ 5:07 pm

    These rolls are beyond clever. I am so impressed. And yes I definitely am educated about your passion for bacon. I am laughing here. Two favorite smells are bacon and yeast rolls cooking. Is everyone in your household literally floating, lifted by the delicious smells emanating from the oven?


  20. #
    Norma @ Allspice and Nutmeg — April 14, 2014 @ 5:41 pm

    This is genius. Bacon bacon bacon. Love it.


  21. #
    Rebecca — April 14, 2014 @ 7:05 pm

    The best of two worlds combined. Oh my.


  22. #
    Blackbaker — April 14, 2014 @ 7:50 pm

    These are great breakfast, snack, dinner anytime of the day idea! I love the knots! Cheers!


  23. #
    Los | The Man, The Chef, The Dad — April 14, 2014 @ 10:11 pm

    So so so simple, why didn’t I think of this?! I mean, it’s basically perfection. It’s after midnight and I’m salivating on my pillow.

    Thanks for the rumbling stomach and the great dreams I’m going to have tonight. I know what I’m making when I get off my diet.


  24. #
    Sally Tews — April 14, 2014 @ 10:58 pm

    I just pinned these~I would love to make these,but
    so afraid of working with yeast and making things like
    pizza crust.My Family would LOVE these.
    Just today~I made candy-bacon,and my husband raved and raved.
    Made some points there. :-)
    Thanks~maybe will get the courage.


  25. #
    Lauren — April 15, 2014 @ 8:08 am

    Umm….this is brilliant.


  26. #
    Jennie @themessybakerblog — April 15, 2014 @ 8:28 am

    There is no way I’ll ever give up bacon. These are absolutely adorable. I’ll take a dozen.


  27. #
    Brian @ A Thought For Food — April 15, 2014 @ 8:30 am

    These do look crazy good. I know one man who would go bonkers over these. :-)

    Now you have me thinking about the two foods I couldn’t live without. I think cheese would be up there. And seafood… specifically sushi. :-)


  28. #
    Adele Keyes-Raines — April 15, 2014 @ 10:07 am

    Perfect for Easter? Perfect for ever. I just happen to have an unopened package of thin bacon and yeast in the fridge along with plenty of flour. Guess what I am making today! Copied and pasted.


  29. #
    Gaby — April 15, 2014 @ 11:52 am

    Every kind of amazing!


  30. #
    JanetFCTC — April 16, 2014 @ 5:20 pm

    This sounds like the most fantastic flavor combo ever! Soooooo trying these.


  31. #
    Ella-HomeCookingAdventure — April 17, 2014 @ 7:31 am

    An amazing appetizer.. for the next party I will definitely try these. I am sure they are as delicious as they look.


  32. #
    Helen @ Scrummy Lane — April 26, 2014 @ 11:00 am

    My sister was a vegetarian for 7 years, but the smell of bacon was the thing that got her in the end. Love the step-by-step you gave us here. Thanks, I love these!


  33. #
    Joan Madison — June 16, 2014 @ 11:11 am

    Can you freeze these? Before or after baking?


  34. #
    Nancy Long — October 14, 2014 @ 11:47 am

    These sounds like breakfast, but think I’d also love them with a nice bowl of Chili!


  35. #
    marta — October 16, 2014 @ 2:46 am

    what an inspiration! they look amazing! I’ll try to make them this weekend : )



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