These homemade cheese and bacon rolls are soft, fluffy and topped with golden melted cheese and savoury bacon. Perfect for lunchboxes, easy breakfast, an afternoon snack or making at home for the family, they’re a delicious bakery-style favourite you can bake fresh. And they are easier than you think to make using instant yeast, you will switch your store bought cheese & bacon rolls for these homemade ones instead.
Homemade Cheese & Bacon Rolls - Soft, Fluffy & Bakery Style
Cheese & Bacon Rolls Recipe
Ashley’s Place
9
15 minutes
20 minutes
Australian
Snacks
2 Hours
Cheese & Bacon Rolls are such a classic snack, they were at every bakery growing up and getting one in your lunchbox was just pure happiness. And these are absolutely delicious they are super fluffy and light topped with that delicious melted cheese & bacon. We use instant yeast to make it easier to make these rolls and we use mozzarella for that delicious perfect melt. But you can always use your fav cheddar or cheese
Ingredients
- 150g of Grated Mozzarella (*See note 1)
- 100g Diced Bacon (* see note 2)
- 420 g Bread Flour or Plain Flour (All purpose)
- 2½ Tsp Instant Yeast (*See note 3)
- 1 Tbsp Sugar
- 1 Tsp Salt
- 200 g Warm Water
- 2 Eggs Room Temp (1 for dough 1 for the glaze)
- 30 Softened unsalted butter (can use salted if needed but add ½ the salt)
Directions
Take out your eggs & chop your butter so that it softens and your eggs are room temp
Add your flour, yeast, sugar, salt, 1 egg and water into your mixing bowl with your hook attachment, Start to mix your dough on a low-medium speed until the dough starts to come together, scrape your bowl down if needed to make sure all the flour etc gets captured. If you don’t have a mixer you can simply add ingredients into a bowl, mix well and add butter the same as the next step
As it is starting to mix together add in your butter piece by piece
Mix your dough on a medium speed for a good 8-10 minutes on a medium speed (or knead by hand). It will turn into a formed dough that is nice and smooth. You may need to scrape the mixer as it goes but usually it will just mix and knead itself & come together. You can usually tell when your dough is ready as it isn’t as sticky and it’s not sticking to the sides . If you don’t have a mixer take your dough out and pop onto a floured bench and start kneading by hand do so until it is smooth and formed into a dough.
Once your dough is mixed leave it in a bowl (i leave mine in my mixing bowl) and cover with a damp tea towel. Leave for about 1 hour or until it has at least doubled and it light and airy. If it is a bit cooler you may need to leave it a little bit longer. Leave it somewhere warm but not in the direct sunlight if it is hot. (The damp tea towel helps prevent the top of your dough drying out)
Just before it is ready get your baking dish ready lining it with baking paper on the base & sides. We do this because the melted cheese can easily stick to the sides of your baking dish. If your baking dish is a little too big don’t worry they will still cook beautifully
After its risen, deflate the dough by pushing it down in the bowl and then start to roll into your 9 balls. I like to use a scale to be exact so my rolls are the same size. I weigh the whole dough and divide it by 9. It is usually around 79g-80g of dough per roll.
To roll get your dough and pinch all the sides at the bottom of the roll and then roll the dough ball so it becomes smooth. Place the seam side down on your baking dish and repeat until done. Pop them close to each other only a couple of cm gap so when they rise they join together a little.
Cover with your towel and leave again for about 50-60 minutes until they puff up and rise again. About 20-30 mins prior pre-heat your oven to 190°C (375°F)
While you are waiting you can grate your cheese if it isn’t already grated
Whisk your egg yolk and once the dough is ready gently brush the tops with egg wash lightly I use a pastry brush you can use a spoon etc if you need just don’t push down to hard. The egg wash helps the cheese stick. Add your cheese on top first don’t worry if a little falls to the side and if you need push the cheese lightly into the dough to make it stick. Then add your bacon in top it will sit on top of the cheese.
Bake away in the oven on a lower shelf for about 18-20 minutes or until cheese is melted and it is golden brown and evenly cooked, if your oven cooks a bit uneven you can flip the tray around part way through cooking. If your cheese is started to brown way too early you can cover your tray in foil just make sure it doesn’t touch the cheese otherwise it will stick
Remove from the oven and let them cool slightly before pulling them apart
You can store these in an airtight container for up to 2 days on the bench, you can store it in the fridge for up to 5 days or simply freeze them for up to 3 months in a sealed airtight container or bag. Leave them to thaw and reheat in the microwave.