Rhodes – Dutch Oven Bacon Cheese Pull Aparts

Today’s recipe is a wonderful, warm, breakfast treat. Combining all the best breakfast ingredients and cooking with our trusty Dutch oven. (Recipe is a repost from rhodesbread.com.)


They are super easy and delicious for breakfast, a snack, or as a side dish. This is what you will need:

  • 14 Rhodes™ Dinner Rolls, thawed but still cold
  • 1/4 cup butter, melted
  • 2 cups grated cheddar cheese
  • 8 pieces cooked bacon, broken into small pieces


Cut each roll in half. Pour butter into a 12-inch Dutch oven. Roll cut rolls in butter until coated and arrange in Dutch oven. Sprinkle with cheese and bacon. Cover with lid and let rise until double. Bake at 350°F 20-25 minutes.

Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Cut each roll in half and roll in melted butter until fully coated.

Then arrange them in a single layer in the Dutch oven. Be sure to line your Dutch oven with sprayed foil to keep the cheese from sticking.

Next you want to sprinkle the rolls with the cheese and bacon.

Cover with lid and let rise until they double in size. You want to keep an eye on them if it is really hot out, because they will rise much quicker.

I have some friends that do not eat pork, so I also made a version without the bacon. All I did was add some parmesan and garlic spread seasoning to make a yummy garlic cheese pull-apart. Remember that one of the best things about baking, is the ability to improvise and adjust to your taste.

While you’re waiting for the rolls to rise, you can start to get your briquettes ready. You can even place the dutch oven near the briquettes if you need to make it a little warmer to help speed the rising. I like to use these chimney-type charcoal starters to get the briquettes ready to use faster.

After the rolls have risen until double in size, bake them at 350°F 20-25 minutes.

Dutch Oven Temperature Control using Briquettes: 350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8 (Tip- The recipe calls for 16 on top and 8 on bottom, but I found I needed more like 10 briquettes on the bottom to keep the rolls from being too doughy.)

Dutch oven baking is fun and delicious, but always be sure to use the proper tools when lifting a lid covered with piping hot briquettes. I will not get into too much detail, but I speak from experience when I say they get hot!! It really helps to have a lid lifter like this one. It keeps your hands away from the heat and it keeps the lid flat while you lift so you don’t dump the briquettes into your food.

This is how the garlic and cheese pull aparts turned out. Just look at that nicely browned cheese! MMMMmmm!

And here are the bacon cheese pull aparts. Can’t you just see your friends and family oohing and aahing when you pull the lid off these? If you’re camping, now all you need to do is gather around the campfire to enjoy these pull aparts and some campfire songs and stories. Or if you’re at home, this is a great way to keep the cooking heat outside of the house. Either way, have fun with your dutch oven and this delicious recipe!

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