Cheddar, Bacon and Onion Rolls

Cheddar, Bacon and Onion Rolls

1 (one pound) loaf Dridgford frozen bread dough, white or honey wheat

(we used ½ of the Sesame cheddar bread dough)

1 cup cheddar cheese, grated

1/3 cup real bacon bits

3 tablespoons chopped fresh green onions.

On lightly floured board, roll thawed dough into a 14x12 inch rectangle. Evenly sprinkle cheese over dough. Top with bacon bits and onions. From 12 inch side, roll-up dough, jelly-roll fashion. Seal seams. Divide log into 12 equal slices. Place slices in a greased 8-inch round cake pan. Place slices close together. Let rise in warm area until rolls are almost double in size or until the rolls fill up the pan. Bake in a preheated 350 oven for 20-30 minutes or until golden brown and done in the center. Remove from oven and pan to cool on wire rack.