There is nothing better than the smell of these cheese and bacon rolls fresh out of the oven. These bakery style rolls are incredibly soft and fluffy, and topped with a generous amount of cheese and bacon.
These rolls taste just like the Bakers Delight cheese and bacon rolls. But once you taste how good these are fresh out of the oven, you will never want to buy the pre-made version again!
What you need
- Bread flour – These rolls are best made with bread flour or bakers flour, but if that isn’t available plain flour can be used.
- Lukewarm water – It’s important to use lukewarm water in this dough. Too hot and it will kill the yeast, too cold and the yeast may struggle to grow.
- Instant dried yeast – Use instant yeast in this recipe. I like to keep my tub of yeast in the freezer to ensure it is always fresh.
- Bread improver – This is optional, but using bread improver will help give the bread a slightly lighter and fluffier texture, and the rolls will last a little longer.
- White sugar – The sugar can be omitted if preferred.
- Olive oil – I like to use a good quality extra virgin olive oil.
- Diced bacon – You can fins diced bacon either in the deli section of your supermarket, or in the cold meats fridge.
- Cheese – I use grated tasty cheese, but feel free to use your favourite variety of grated cheese.
More recipes using bread dough
- Pizza focaccia
- 2 ingredient naan bread
- Coffee scrolls
- Vegemite and cheese scrolls
- Pizza scrolls
- Cinnamon scrolls
- Mini pizzas
- Hot cross buns
- 4 cups / 600g bread flour
- 1 1/2 cups / 360g lukewarm water
- 1 tablespoon olive oil
- 2 teaspoons dried instant yeast
- 2 teaspoons bread improver
- 1 teaspoon salt
- 1 teaspoon sugar
- 150g / 1 cup diced bacon
- 1 cup grated cheese
- Add the flour, water, olive oil, yeast, bread improver, salt and sugar to the bowl of a stand mixer. Using a dough hook attachment, knead for 6 minutes. Cover the bowl with cling wrap and sit in a warm place for an hour, or until the dough has doubled in size.
- Punch the dough to release some of the air. Divide the dough into 12 equal balls, and place on a baking tray lined with baking paper. Spray one side of a piece of cling wrap with olive oil, and cover the rolls, olive oil side down. Let sit in a warm place for another 1/2 to 1 hour, or until the rolls have double in size.
- Preheat the oven to 180c fan forced. Sprinkle the rolls evenly with the diced bacon and grated cheese. Bake for 20 minutes, or until golden and cooked through. Transfer to a cooling rack and allow to cool.
- If a stand mixer is not available, combine the dough ingredients in a large mixing bowl. Turn onto a floured surface and knead by hand for 8 minutes.
- The dough balls will weigh around 83g each. I find using scales to weigh the dough balls helps ensure the rolls are all equally sized.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 353mgCarbohydrates: 37gFiber: 1gSugar: 1gProtein: 11g