Gourmet Savory Bacon, Cheddar, and Herb Rolls

1.Prepare the Dough: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.

2.Add the flour, salt, melted butter, and egg to the yeast mixture. Mix on low speed (or stir by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, knead on a lightly floured surface for 8-10 minutes.

3.First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

4.Prepare the Filling: While the dough rises, combine the softened butter, minced garlic, chives, parsley, thyme, and black pepper in a small bowl. Mix until well combined. Set aside.

5.Shape the Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30 cm by 40 cm (12 inches by 16 inches).

6.Spread the Filling: Evenly spread the savory butter mixture over the entire surface of the dough rectangle, leaving a small 1 cm border on one long edge.

7.Add Savory Ingredients: Sprinkle the crumbled bacon, shredded cheddar, and grated Parmesan evenly over the butter layer.

8.Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed to seal. Slice the log into 12 equal pieces, about 3 cm (1.25 inches) thick.

9.Second Rise: Arrange the rolls cut-side up in a greased 23 cm by 33 cm (9x13 inch) baking dish. Cover lightly and let rise again for 30-45 minutes, or until puffy.

10.Bake: Preheat the oven to 190°C (375°F). Bake the rolls for 20-25 minutes, or until they are golden brown and the cheese is bubbly.

11.Finish and Serve: As soon as the rolls come out of the oven, brush the tops with the 2 tablespoons of melted butter and sprinkle with the remaining Parmesan cheese. Serve warm.