Go Back
+ servings
Round rolls topped with bacon and cheese.

Cheese And Bacon Rolls

Savoury cheese and bacon rolls, made from scratch with a deliciously fluffy homemade dough. They are soft, tender and smothered with golden cheddar cheese and pieces of crispy bacon.
5 from 13 votes
Print Pin
Course: breads and loaves
Cuisine: breads and scrolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12 rolls
Calories: 266kcal
Cost: $10

Equipment

  • mixing bowl
  • Oven
  • Thermomix (optional)

Ingredients

  • 250 g (1 cup) water lukewarm
  • 7 g dried yeast 1 sachet
  • 2 tsp caster sugar superfine sugar
  • 450 g (3 cups) bread flour or Bakers flour
  • pinch of salt
  • 1 tbs olive oil
  • 1 egg lightly beaten
  • 200 g bacon diced
  • 120 g (1 cup) grated cheese cheddar or tasty

Instructions

Conventional Method

  • Place the lukewarm water into a bowl. Sprinkle over the yeast. Leave for a few minutes in a warm spot or until frothy. Set aside.
  • Place the caster sugar, bread flour and salt into a large bowl and mix to combine.
  • Make a well in the dry ingredients.
  • Pour the liquid yeast mixture and oil into the centre of the well. Mix until combined (the mixture will be sticky and thick). Knead for 5 minutes on a floured board.
  • Place the dough back into the bowl and cover with a tea towel. Place into a warm spot (see recipe notes) for 1 hour or until doubled in size.
  • Line 2 x 40cm x 24cm baking trays with baking paper and set aside.
  • Flour a chopping board or kitchen bench lightly and roll the dough into a long log. Cut the mixture into 12 equal-sized pieces.
  • Roll each of the dough portions into a ball shape and place onto the prepared baking trays.
    Press the balls down lightly so that the top is flat.
  • Brush the rolls with the lightly beaten egg.
    Top with the diced bacon and grated cheese.
  • Place the trays back into a warm spot and allow to rise again for 30 minutes (they won't quite double in size this time).
  • Preheat the oven to 180 degrees celsius (fan-forced) or 200 degrees celsius (conventional).
  • Bake the rolls in the oven for 20 minutes. The rolls are cooked when they're golden on top and sound hollow when cooked through.

Thermomix Method

  • Place the yeast and water into the Thermomix bowl. Mix for 10 seconds, Speed 3. Then leave for 1 minute.
  • Add the caster sugar, bread flour, salt and oil and mix for 10 seconds, Speed 6.
  • Knead for 2 minutes on Interval/Kneading function (the mixture will be sticky and thick).
  • Cover the bowl with a tea towel and place into a warm spot (see recipe notes) for 1 hour or until doubled in size.
  • Line 2 x 40cm x 24cm baking trays with baking paper and set aside.
  • Lightly flour a chopping board or kitchen bench and roll the dough into a long log. Cut the mixture into 12 equal-sized pieces.
  • Roll each of the dough portions into a ball shape and place onto the prepared baking trays.
    Press the balls down lightly so that the top is flat.
  • Brush the rolls with the lightly beaten egg.
    Top with the diced bacon and grated cheese.
  • Place the trays back into a warm spot and allow to rise again for 30 minutes (they won't quite double in size this time).
  • Preheat the oven to 180 degrees celsius (fan-forced) or 200 degrees celsius (conventional).
  • Bake the rolls in the oven for 20 minutes. The rolls are cooked when they're golden on top and sound hollow when cooked through.

Notes

RECIPE NOTES & TIPS:
  • Make sure that your yeast has not expired - this is the most common reason that dough/bread/rolls don’t rise. If the yeast does not froth in the water after 5 minutes, throw it out and start again with fresh yeast.
  • Use lukewarm, not hot water - it is essential that the water is not too hot, or it will kill the yeast. If it is too cold, the yeast won’t activate. The water should feel warm but not hot to the touch.
  • Be sure to let the dough rise twice – aside from making the rolls light and fluffy, the rise time also helps them to develop flavour and structure.
  • Find a warm spot – the dough won’t rise if it is too cold. If it’s a cold day, cover the dough with plastic wrap and a tea towel and place it near a heater, or in an oven that has been heated to 40C and then turned off before adding the bowl of dough.
  • For variation, add some fresh herbs to the top of the rolls. Thyme, rosemary and oregano all make tasty additions.
  • Storage - these rolls can be stored in an airtight container at room temperature for 1-2 days, but should be stored in the fridge any longer than this. They will keep in the fridge in an airtight container for up to 5 days.
  • Freezing - these rolls will last up to 3 months in the freezer. To freeze, allow them to cool completely and then place them in a freezer bag or airtight container. Let them thaw in the fridge overnight or at room temperature for 30-60 minutes. They can be eaten at room temperature, or warmed in the oven, air fryer or microwave if you want to eat them warm.

Nutrition

Calories: 266kcal | Carbohydrates: 29g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 183mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 0.002mg | Calcium: 80mg | Iron: 1mg