Using a large skillet, cook bacon until crispy. Pat bacon dry with paper towels and crumble into a small bowl; set bowl aside.

Using a small saucepan, add milk and butter; place over medium-low heat until mixture reaches 125°F. (Tip: If you don’t have a thermometer, the goal is to heat the milk until the butter melts. Do not let the milk begin to simmer though.)

Pour warm milk into the bowl with the dry ingredients. Add the green onions, ¾ cup of shredded cheese and the crumbled bacon; stir until well combined. Cover and place bowl in a warm location; let rise for 45 minutes.

Working on a well-floured surface, turn dough out of bowl and fold several times. Divide dough into 12 equal portions.

Roll each piece of dough into a tight ball and place in a 9” cast iron skillet. (If you don’t have a small cast iron skillet, you can use any oven-safe skillet or even a round cake pan.)

Cover skillet and place in a warm location; let dough rise for 45-60 minutes or until approximately doubled in size.

Preheat oven to 350°F.

Using a small bowl, whisk the egg white with 1 Tbsp of water. Brush mixture on top of the dough. Sprinkle remaining cheese on top of the rolls.

Bake for 26-30 minutes or until rolls are golden brown.