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:
Can i make the dough in my bread machine instead,
i want to try this, this weekend
I’m so sorry, I don’t know! I don’t own a bread machine, and have never used one before 🙂
Nagi… why is it that you make me want to drop the f-bomb every time I look at one of your dishes!? My mouth drops open, I start salivating, and my stomach begins to growl… loudly! If you didn’t live half a world away, I’d be knocking on your door every Sunday for brunch 😉
Ha! I thought you’d like this one! 🙂 You inspired me to start baking with yeast more!
I like it
Thank you! Hope you try them – they are sooo delicious! 🙂
O.M.G. I love it! Loaded with cheese and bacon inside and outside. Just like it’s supposed to be. 🙂
Thanks Shinee! 🙂
I only discovered your amazing website a few days ago, I made these cheese and bacon rolls yesterday and they are AMAZING! I put mozzarella and bacon in the middle and cheddar and bacon on top, they were incredible, thank you!! Can’t wait to try the rest of your recipes!
Hi Catriona! Thank you for your lovely message! I am so thrilled you enjoyed these, I am obsessed with them! You’ve made my morning by sharing that you enjoyed these, they are a personal favourite 🙂
Oh you are a temptress, Nagi! I want to eat that right now! And just look at that gorgeous, stretchy cheese…
Thank you Marissa! Very flattered, coming from such a fab baker as yourself 🙂
These look sinfully delicious! Lovely photos 🙂
Sinful is right! Definitely not for people on a diet 🙂
Nagi, you seriously amaze me!!! and your mom sounds like a hoot!!! 😛 girl, you and your FABULOUS cheesy bread recipes and photos. . damn, I am drooling. . and will now go to bed hungry! 😛 LOVE these!!!
Thanks Alice!! Sweet SWEET dreams! 🙂
OH my good lord, Nagi! These are out of control! I am not familiar with Bakers Delight but I have no doubt that yours are leaving them in the dust. So much melty cheese! That last pic is the nail in the coffin 😉
Awww, thanks Allie! So chuffed, you KNOW I’m not that much of a baker, unlike the talented YOU! 🙂
Dear God, Nagi! Seriously?! You’re killing me here! But in a totally amazing and incredible way! How is it that I want to dive face-first into everything you post!? You’ve got some serious talent! Will you come cook for me, please? 🙂
Ha ha! I knew you would like these, fellow Carb / Cheese / Bacon lover!! 🙂
These are so clever, they must be a huge hit at parties! Though I’ll have to be careful, I think I could get addicted to something like this!
The biggest mistake I made once was making these when I was alone. It was terrible. TERRIBLE. I couldn’t stop, I ate almost three of them!
Dear Nagi,
When you peeked outside, were you half expecting your mum to also be holding a margarita?
Ha ha ha ha!! Yes, I was shocked that she wasn’t!
OMG. Let me repeat again, OMG!!! These are the best bacon and cheese rolls I’ve ever seen! I’m pretty sure they are much better than the ones I get from local bakeries, because they are always stingy with the cheese! I just pinned the delicious pics into my breakfast, appetizer and dinner boards, because I can eat them all day long!
I had the same reaction when I bit into these…..hope you are enjoying Chinese New Year festivities!! 🙂
OK – I know you made these for Nagi – so the courier must arriving any minute:)
You mean I made them for you? Oh yes Rachel! You just forgot to give me your delivery address. So they’re sitting here in my kitchen….oh dear. Who should eat them? I can’t let them go to waste! Afternoon tea I guess. Dinner. Breakfast. And lunch! 🙂
Oh.My.Word. Bacon + Cheese + Bacon + Cheese = Scrumptious!!!! You always take the best photos too!!!
Thank you Linda, you are way too kind!! 🙂
Double cheese and bacon? These look fantastic! Thanks for the step by step pictures, will try to make them 🙂
You’re welcome Mira! I thought they might be helpful 🙂
These look amazing. Can i make ahead and freeze the rolls for Thanksgiving. IF so
what would be the best for reheating.
Hi Nagi, I just wanted to drop a note saying THANK YOU! for the new cook book you’ve shared with us. I’ve already marked recipes to start with! Now I’m off to the store to grab some bacon while it’s still on sale – there are some buns I have to make as well. 🙂
Thank you again!
It’s a pleasure Leah!! Suggest grabbing extra bacon if it’s on sale! I mean, how is it possible to have too much bacon in stock?? 🙂
WOW! These look so good! These would be good for breakfast, snack or anytime! Here is the south where I live “everything is better with bacon”. Are you sure you don’t have some southern heritage in your background? hehe
Oh Dorothy, I think that rule is a global one!! 🙂
Oh my giddy godfather!!!!!!!!!!!!
Now THIS is the response I was after!! 🙂
No Baker’s Delight here, alas. Probably a good thing — I’d be gorging on these all the time. Oh, wait — you’ve told us how to make them. So I can gorge even though I can’t buy them. Win-win. I think. 😉
Ha ha ha!! You absolutely crack me up John! 🙂