Cheese and Bacon Rolls
Soft, pillowy homemade bread rolls topped with savoury diced bacon and melted, golden tasty cheese. A beloved modern Australian bakery favourite.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Baking paper
- •Wire cooling rack
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 21 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 480 kcal
Instructions
- 1
Combine the flour, instant yeast, caster sugar, and salt in a large mixing bowl.
- 2
Pour in the warm milk, warm water, and softened butter.
- 3
Mix with your hands or a wooden spoon until a soft, shaggy dough forms.
- 4
Knead the dough on a lightly floured bench for eight minutes until smooth and stretchy.
- 5
Place the dough into a lightly oiled bowl, cover, and rest for one hour until doubled in size.
- 6
Punch down the risen dough and divide it evenly into six equal portions.
- 7
Roll each portion into a smooth, tight ball on the bench.
- 8
Arrange the rolls on a lined baking tray, leaving five centimetres between each.
- 9
Cover loosely with a damp cloth and leave to prove for thirty minutes until puffy.
- 10
Press the diced bacon and grated tasty cheese firmly onto the tops of the rolls.
- 11
Bake at 200 degrees C for eighteen to twenty minutes until golden and bubbly.
- 12
Transfer the rolls to a wire cooling rack to rest for ten minutes before serving.
Chef's tips
Press the diced bacon and grated cheese gently into the dough tops so they do not fall off during the oven spring. Australian tasty cheese provides the signature sharp flavour and bubbly crust, but mature cheddar is an excellent equivalent.
Ingredient substitutions
- middle bacon → finely diced leg ham or streaky bacon
- tasty cheese → sharp cheddar cheese or a blend of cheddar and mozzarella
- full cream milk → equal parts warm water and an extra teaspoon of butter
Storage
Store in an airtight container at room temperature for up to two days, or freeze individually wrapped for up to one month.
Reheating
Reheat in an oven or air fryer at 160 degrees C for five minutes until the cheese is melted and the crust is crisp.
Common mistakes to avoid
- •Scattering toppings too loosely so they spill onto the tray and burn
- •Baking at too low a temperature, which leaves the bread dense and pale
- •Using very wet bacon which can make the top surface of the roll soggy
Serving suggestions
Cooked Cheese and Bacon Rolls?
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