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1
Dump the flour and the yeast into a bowl, stir them together and form a well into the middle of the mixture. Into the well, pour the oil, buttermilk and the salt. Mix with your hands until the dough comes together, then cover it and let it rise in a warm spot (it won't rise a lot, so don't worry if it looks like it didn't rise at all).
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2
After an hour of rising, clean and flour your work surface and roll out the dough into a large rectangular shape, about 1 cm thick. Brush the butter all over it, then cover it with the bacon. You want to lay the bacon lengthwise down the rectangle, so the rolls will be easier to slice. When you're done with the bacon, spread the cheese all over it. I like to use gouda and mozzarella, but use whatever you like.
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3
Very firmly roll the dough into a long log, like Ree does for her cinnamon rolls. Pinch the dough a little to close it, then slice the log into rolls (makes about 40-50 slices).
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4
Lay the rolls onto a baking sheet covered with waxed paper and brush the beaten eggs over the tops and sides.
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5
Bake at 350u00b0F (180u00b0C) for about 20 minutes, until the cheese is bubbly and starting to brown.
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6
Transfer the rolls to a cooling rack to let them cool (they are super yummy while still warm though), then serve to a crowd. Enjoy!
