Cheese and Bacon Rolls

Soft, fluffy, cheese and bacon rolls cooked fresh at home. Taste amazing fresh from the oven and total cost about $3.50 for 12 large rolls! Such a big saving.

Make the dough, let rest, roll into balls, cover in cheese and bacon and bake for 20 mins. Done! You’ll never want to buy them again!

This is my go to recipe for rolls and scrolls but you could also use for a loaf of bread, pull apart bread and so many other breads. So versatile! 

Yield: 12 rolls

Author: Tiffany Cracknell

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Cheese and bacon rolls

Prep time: 10 MinCook time: 25 MinInactive time: 80 MinTotal time: 1 H & 55 M

Soft, fluffy, cheesy rolls cooked fresh at home. Taste amazing fresh from the oven and total cost about $3.50 for 12 large rolls! Such a big saving. Make the dough, let rest, roll into balls, cover in cheese and ham and bake for 20 mins. Done! You’ll never want to buy them again!

Ingredients

Topping

• 100g bacon - shortcut best. fat and rind removed
• 120g cheddar cheese
• Flaked salt - Optional extra

Dough

• 450 grams lukewarm water
• 3 teaspoons Yeast
• 3 teaspoons bread improver
• 20 grams olive oil
• 750 grams bakers flour
• 1 teaspoon salt

Instructions

Thermomix Method

1. Add bacon and cheese to Thermomix and chop speed 6/6 seconds. Place into a bowl and put into fridge until needed
2. Add all the dough ingredients listed in order listed.
3. Mix on speed 6/6 seconds
4. Mix on dough mode for 4 mins
5. Put onto Thermomat and fold up or into a large bowl with a tea towel on top and let rest until double in size.
6. Take dough and kneed air out. Use oil on your hands if dough is sticky, not flour.
7. Divide dough into 12 equal portions (or 18 for smaller rolls) Form into a round rolls by pulling each corner underneath to get a smooth top.
8. Place into a lightly oiled high sided (if possible) tray evenly spread out. Cover with a tea towel and let rest for 30 mins.
9. Place into oven and bake for 20-25 mins until golden.
10. Place in airtight container for 2-3 days or snap freeze to keep super fresh. Take out the night before to defrost for lunchboxes.
11. Get a pair of kitchen scissors and cut an X cross into the tip of each ball of dough so that you get an area to add your topping.
12. Preheat oven to 200 degrees. Get cheese/bacon mixture out of the fridge and divide among tops of dough. Top with a sprinkle of flaked salt.
13. Place into oven and bake for 20-25 minutes until golden.
14. Best eaten within 24 hours or freeze for a grab and go snack

Notes

Place in airtight container for 2-3 days or snap freeze to keep super fresh. Take out the night before to defrost for lunchboxes. 

Other Toppings -

Tomato paste, ham and cheese

Pesto, feta and sundried tomatoes

Salami and cheese

Nutrition Facts

Calories

371.13

Fat

23.04 g

Sat. Fat

13.07 g

Carbs

38.06 g

Fiber

0.41 g

Net carbs

37.64 g

Sugar

37 g

Protein

4.72 g

Sodium

280.78 mg

Cholesterol

16.53 mg

The nutritional information on this blog is generated by an automated system and should be regarded as an estimate. Variations may occur due to product types, brands, and processing. Use this data as a guide and consult a professional for personalised dietary advice. This information is not intended as medical advice.

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