Parmesan Bacon Knots

Pillowy Parmesan Bacon Knots tied into knots with strips of bacon! Crispy on the outside, tender on the inside, and oh so delightful.

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.

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.

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

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

Parmesan Bacon Knots consists of fluffy yeast rolls with nutty parmesan cheese folded into the dough.

The dough is cut into strips.

Rolled into long slender ropes, and 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.)

Can you see the appeal of Parmesan Bacon Knots?

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.

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

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

This just might be the dish that defines me.

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

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.

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!

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5 from 7 votes

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Parmesan Bacon Knots

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Parmesan Bacon Knots Recipe - Tender yeast rolls tied into knots with bacon! A welcomed surprise on the dinner table. Incredibly irresistible!

Servings: 24 rolls

Ingredients

US Customary - Metric

• 1/2 cup warm water
• 3 tablespoons sugar
• 2 1/2 teaspoons dry active yeast
• 1 large egg
• 1/2 cup whole milk
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• 5 tablespoons unsalted butter, melted
• 1/2 cup shredded Parmesan cheese
• 24 strips thin bacon

Instructions

• Pour warm (not hot) water in the bowl of a stand mixer with a bread hook attachment. 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. Turn the stand mixer on low, 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.
• 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.
• Flatten out the dough and cut 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.
• Once each baking sheet has 12 knots, allow them 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.

Nutrition

Serving: 2rolls, Calories: 212kcal, Carbohydrates: 18g, Protein: 6g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 330mg, Potassium: 88mg, Fiber: 0g, Sugar: 1g, Vitamin A: 2.3%, Calcium: 3.6%, Iron: 6.3%

Course: Side Dish

Cuisine: American

Author: Sommer Collier

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