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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!

Bacon Yeast Rolls

Yield: 24 rolls

Prep Time: 40 minutes (active time)

Cook Time: 20 minutes


  • 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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41 Responses to “Parmesan Bacon Knots”

  1. Taylor @ Food Faith Fitnessposted April 14, 2014 at 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. Tieghanposted April 14, 2014 at 6:48 am

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


  3. Mariaposted April 14, 2014 at 7:02 am

    Wow! I know Josh would love these!


  4. Ashley | Spoonful of Flavorposted April 14, 2014 at 7:17 am

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


  5. Jeanette | Jeanette's Healthy Livingposted April 14, 2014 at 7:27 am

    Fun easy idea for Easter Sommer!


  6. Ali | Gimme Some Ovenposted April 14, 2014 at 7:37 am

    Um, BRILLIANT. I have to try these!!


  7. Heather Christoposted April 14, 2014 at 8:12 am

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


  8. shelly (cookies and cups)posted April 14, 2014 at 8:23 am

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


  9. Julie @ Table for Twoposted April 14, 2014 at 8:25 am

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


  10. marlaposted April 14, 2014 at 8:36 am

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


  11. Kristin Sposted April 14, 2014 at 8:38 am

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


  12. Claire Gallamposted April 14, 2014 at 9:05 am

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


  13. Karlyposted April 14, 2014 at 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 Deliciousposted April 14, 2014 at 11:42 am

    Brilliant, Sommer!


  15. Becca from ItsYummi!posted April 14, 2014 at 12:48 pm

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


  16. Shainaposted April 14, 2014 at 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 Cakesposted April 14, 2014 at 2:39 pm

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


  18. Brenda @ a farmgirl's dabblesposted April 14, 2014 at 4:45 pm

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


  19. Carol at Wild Goose Teaposted April 14, 2014 at 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 Nutmegposted April 14, 2014 at 5:41 pm

    This is genius. Bacon bacon bacon. Love it.


  21. Rebeccaposted April 14, 2014 at 7:05 pm

    The best of two worlds combined. Oh my.


  22. Blackbakerposted April 14, 2014 at 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 Dadposted April 14, 2014 at 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 Tewsposted April 14, 2014 at 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. Laurenposted April 15, 2014 at 8:08 am

    Umm….this is brilliant.


  26. Jennie @themessybakerblogposted April 15, 2014 at 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 Foodposted April 15, 2014 at 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-Rainesposted April 15, 2014 at 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. Gabyposted April 15, 2014 at 11:52 am

    Every kind of amazing!


  30. JanetFCTCposted April 16, 2014 at 5:20 pm

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


  31. Ella-HomeCookingAdventureposted April 17, 2014 at 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 Laneposted April 26, 2014 at 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 Madisonposted June 16, 2014 at 11:11 am

    Can you freeze these? Before or after baking?


  34. Nancy Longposted October 14, 2014 at 11:47 am

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


  35. martaposted October 16, 2014 at 2:46 am

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


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  39. Jennifer Korthuisposted April 12, 2015 at 6:32 pm

    I am in the processing of waiting for the dough to rise but I noticed it was very dry. Every yeast bread recipe I’ve ever made was fairly moist during the rise time…should this be this way?  I even did the ‘dip & scrap off’ method for measuring my flour to be sure it was accurate. 


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