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:
Wow! So happy for this recipes my kids love it so much. Thank you.
Hi Nagi,this is my 2nd time making these cheese and bacon rolls but they are turning out dense and heavy. What am I doing wrong?
These were amazing,! I made a batch and they disappeared not long after coming out of the oven.
Thank you for the amazing recipes.
Hi lovely I love all your recipes thanks for doing the hard work for us 🙂🙏❤️
Just with this dough is was a bit dry I had to add more water,is it because I used a “stone ground flour “
Im good at doughs as I’m Italian and do make a lot of breads lol
Oh and I luuuuvv Dozer he’s beautiful ❤️
Amazing!
Definitely better than store bought and with such easy to follow instructions.
Nagi, you’re my hero xx
I’m so glad you loved them Diane!!! N x
Turned out way better than Bakers Delight rolls. Recess sorted for the week. Thanks Nagi!
You can even make a big batch to freeze Quynh! N x
I made these using the Soft No-Knead Dinner Roll recipe and they turned out perfectly! Great recipe!!
Love baking these. School box lunch’s for the week. I use bread pizza flour
Hi Nagi, can a food processor be used instead of a mixer in the case?
Hi Alena, you can if you have a dough attachment 🙂 N x
This looks fantastic. I would love a video if you ever get around to it! Winter is the perfect time for gooey cheesy bacon rolls
Yes! One to add to my list Joseph! N x