Bacon Cheddar Pinwheels
 Source Taste of Home Recipe Added: 3/28/2012
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In a large bowl, dissolve yeast and 2 tsp sugar in 1 cup warm water; let stand for 5 minutes. Add milk, butter, eggs, salt, 7 cups flour and remaining water and sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 Tbsp drippings. Set bacon aside. Cook onion in drippings until tender; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 15-in. x 10-in. rectangle. Sprinkle each with a fourth of the cheese, about 1/3 cup bacon and about 2 Tbsp onion. Roll up jelly-roll style, starting with a long side; 1/4 tsp seam to seal. Cut each into 12 slices. Place cut side down 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Store in the refrigerator. Quick Version Heat oven to 350°. Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12-17 minutes until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. |
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