Prep Time50m
Cook Time 35m
Ready Time 85m
Yield 12 servings

INGREDIENTS

1 package Pillsbury Hot Roll Mix

1 cup hot water (120° to 130°F)

2 tablespoons butter, softened

1 egg

5 slices bacon, cooked until crisp and then crumbled

1 1/4 cups shredded sharp cheddar cheese, divided

Pillsbury BEST All Purpose Flour, as needed to handle dough

Nonstick cooking spray

1/4 cup butter, melted

2 tablespoons chopped fresh chives

PREPARATION DIRECTIONS

Step 1

COMBINE hot roll mix and yeast packet in large bowl. Stir in hot water, 2 tablespoons softened butter and egg until dough pulls away from sides of bowl. Add 1 cup cheese and bacon. Knead dough on lightly floured surface 5 minutes or until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes.

Step 2

HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Combine melted butter and chives in small bowl. Divide dough into 24 pieces. Roll each piece into a ball. Dip each in butter mixture and place in prepared pan. Pour any remaining butter over top. Cover and let rise in warm place (80° to 85°F) 30 to 40 minutes or until doubled in size.

Step 3

UNCOVER dough. Bake 25 to 30 minutes or until light golden brown. Sprinkle with 1/4 cup cheese. Bake an additional 2 to 3 minutes or until cheese in melted. Cool in pan 5 minutes. Remove from pan to wire rack. Cool at least 20 minutes before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of loaf), Calories 380 (Calories from Fat 230), Total Fat 26g (Saturated Fat 15g, Trans Fat 1g), Cholesterol 80mg, Sodium 580mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 3g), Protein 9g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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