If you’re going to bake bread using yeast, make it worth your while. These are worth it! Easy to make. Just like the ones from Baker’s Delight. But better – because these Cheese and Bacon Rolls are topped AND stuffed with cheese and bacon!
For a No Knead version, make this recipe using the No Knead Bread Rolls recipe – super easy!
I invited my mother over for brunch today. Wanting her to taste test a few things I was experimenting with. Well, truth be told, I was having a big cooking day and wanted a kitchen-hand. Within a few minutes of arriving and discovering the real reason I asked her over, she disappeared outside on the pretence of playing with my dog (works every time). When I peeked outside, there she was, laying back on my sun lounge. No dog toys in sight.
When these Double Cheese and Bacon Rolls were ready, I called her inside. This is how the conversation went:
“Where did you get these from?,” she asked.
“What?!”, I gasped, offended. “I MADE them”, I said indignantly.
“Really?”, she said, dubiously. “They look just like the ones you get from Bakers Delight.” (Chain Bakery in Australia)
“That’s the whole point!”, I exclaimed. “But these are better. Because there’s no preservatives in them. And there’s DOUBLE cheese and bacon in them.”
The idea to stuff rolls with extra cheese and bacon came about after making a batch just topped with cheese and bacon when I had a few friends-with-kids around a few weeks ago. Anything with bacon bits in them always seems to appeal to kids! While they seemed to enjoy them, when I had a bite, I thought it was a bit boring and in fact, probably needed to be split in half and buttered.
The thing is, there is only so much bacon and cheese you can put on top of the rolls. Because otherwise the topping is too thick. Yes, there is such thing as too much cheese and bacon. Especially when the rolls have cooled and the cheese hardens. A thick layer of cold cheese is not very nice. 🙂
So I decided to add more flavour into these by stuffing them with cheese and bacon.
I don’t bake with yeast very often. Though easy, it does require time and patience.
But some things are worth it. These are definitely worth it! Plus, it’s not like anything you can get at the stores – at least, certainly not here in Australia!
Double hit of bacon and cheese. DO IT!
– Nagi
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Double Cheese and Bacon Rolls
Ingredients
Bread Roll
- 1 sachet Active Dry Yeast (7g, 1/4oz, 2 1/4 tsp (US, AUS), 2 tsp UK) (see Note 1 for Instant Yeast)
- 2 tsp caster sugar (or granulated or super fine white sugar)
- 1 cup warm water (Not boiling. Just tap water is fine)
- 3 cups bread flour (Note 2)
- 1 tsp salt
- 1 tbsp olive oil (or sub with any other oil)
- 1 egg , lightly beaten
Topping
- 300 g / 10 oz bacon , diced
- 3.5 oz / 100g provolone cheese , cut into 8 slices (or any other melting cheese) (Note 3)
- 1 cup grated cheese (tasty, cheddar or any other cheese that melts)
Instructions
- Combine the yeast, sugar and water in a bowl and mix until yeast dissolves. Set aside in a warm place for 10 minutes until frothy. (Note 4)
- Combine the flour and salt in a bowl. Add the yeast mixture and olive oil. Then either use the dough hook on your mixer and mix for about 3 minutes on medium low, or knead by hand on a lightly floured surface (about 100 kneads), until the dough is smooth and elastic. It should come away from the side of the bowl and shouldn't stick. If it is too sticky, add some extra flour.
- Place the dough in a bowl and cover loosely. (Note 5) Set aside in a warm place for 1 hour or until doubled in size. (Note 4)
- Meanwhile, sauté half the bacon in a non stick pan over high heat until lightly browned. Remove from pan and set aside to cool.
- Spray baking tray with oil.
- Punch down the dough, then cut into 8 pieces.
- Get one piece of dough and flatten it. Take a piece of provolone cheese and fold it in half to form a square. Top with 1 tbsp of cooked bacon. Fold the edges in to "wrap" it, shaping it into a round shape. Seal then flip over and place on baking try. Flatten with your hand to around 2cm / 4/5" thick. Repeat with remaining dough.
- Brush with egg mixture. Top each with 1 1/2 tbsp grated cheese and the uncooked bacon.
- Cover with clean tea towel and set aside for 30 minutes or so in a warm place until it has risen by around 50% (Note 6).
- Preheat oven to 180C/350F.
- Bake for 20 to 25 minutes or until they are golden brown.
- Best served warm, so the filling is gooey!
Recipe Notes:
Nutrition Information:
I did these using frozen loaf dough, and they came out us as good as making the dough from scratch, something ur viewers may want to try especially the beginners.
Dear Nagi,
My best time during bread and it turned out tasty and look good. My family loved it and suggested I add chocolate chips and nuts.
May I ask if I were to use this recipe to make chocolate bun ie to add coco powder, do I reduce the flour proportionally?
Hi K Nisha, yes you would have to – something I need to test though 🙂 N x
New to baking/ breads. Hopefully you can help me understand how to use this recipe with your no knead dinner roll version! Would I just use the no knead recipe all the way through the first rise, then after the first rise, switch to this recipe starting at step 4 to add bacon and cheese, the 2nd rise and baking? Also u say bacon this looks like Canadian bacon in pics? Is that correct? Thanks for your help can’t wait to try it!
Hi Nagi
So do we still add the water and sugar if we are using instant dried yeast? Even though we aren’t dissolving the yeast
Thanks
Hi Hayley, yes you still need to add them to the recipe. N x
Hi Nagi, These were so yummy to eat, my family loved them. Would be great to see a video of how to make them. Would you recommend making them as garlic bread rolls or would the butter make them soggy? Thank you for the wonderful recipe
Hi Natalie, garlic butter is a great addition here! N x
I really wish I could rate this 10 stars. Sooooo good!! Yum yum yum. That’s all I have to say. Thank you Nagi
Hi Nagi, I have made these third times, they r better then Baker Delight that s the compliment fr my hubby abd my boys, thank you for this great great recipe, not too expensive compare to buy for my big family. Have a question that in the first rise can how do I leave it over night..? To next morning do the second rise. Or not good possible
Hi Ai, I would do it up to the second rise and leave in the fridge overnight when doing the second rise. Then bake in the morning. N x
thank you, I will try and let you know thanks again
Hi Nagi,
Is it work if I use plain flour instead bread flour ?
Thanks for the easy to follow recipe! Made it this morning and it’s a hit!
Wahoo, that’s great Amy! N x
These are fabulous. My teenage boys think they’re the best thing I’ve baked … ever… and I do bake a lot. Thanks for sharing the recipe Nagi.
That’s great to hear Heather!! N x
I’ve made this recipe about 4 times now. The first 2 times I made them exactly following the recipe.
However now I have my own variation where instead of making rolls I make scrolls.
I still follow everything however when I roll the dough out I cover it in my homemade BBQ sauce. Then I cover it in cooked bacon and lots of cheese.
YESSS!!! There’s so many possibilities!! – N x
Hi Nagi,
In winter you turn on the oven for the bread to rise. My Westinghouse oven start with “Keep Warm” then 100. At what temperature did you turn it on?
I usually use my drier – I talk about it in this post 🙂 https://www.recipetineats.com/soft-no-knead-dinner-rolls/
Thank you, Nagi. Unfortunately I don’t own a dryer.
I baked this yesterday and used the no knead bread rolls and it was delicious, fluffy and soft. OMG! They are so good. My bf gonna marry me for making his belly happy for all your good recipes 🙂🙂🙂
Thank you so much for sharing ❤️
Yes definitely Yolly, you won’t look back now!