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1
Preheat oven to 400 degrees F.
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2
In a large bowl, add warm water.
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3
Stir in sugar and yeast until sugar is dissolved.
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4
Stir in olive oil and allow to sit for about five minutes or until yeast starts to bubble.
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5
Stir in 1 cup of flour and add salt, stirring until combined.
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6
Add another cup of flour and stir until dough has formed and pulls away from sides of bowl, adding more flour 1/4 cup at a time if needed.
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7
Pour onto a floured surface and knead for 4 to five minutes, adding flour as needed.
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8
Dough should not be sticky.
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9
Cover with a damp towel and allow to rest for 10 minutes.
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10
Knead dough a few times to remove any air bubbles.
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11
Pinch dough into 12 equal portions.
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12
Roll a dough ball into a small circle or oblong on a floured surface.
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13
Add about 1 tablespoon smoked gouda cheese and add a few bacon pieces to the dough.
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14
Pull dough over filling and pinch together.
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15
Shape into a round or log shape.
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16
Place face down on a greased or lined bacon sheet.
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17
Repeat with remaining dough and filling.
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18
Brush rolls with butter.
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19
Bake for 15 to 17 minutes or until rolls are browned.
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20
Remove from oven and brush with butter once more.
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21
Serve hot out of the oven or at room temperature with a little ranch dressing.
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22
Enjoy!
