Double Cheese and Bacon Rolls
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
504 kcal
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Course
Bread, Baked Goods
Double Cheese and Bacon Rolls
Description
This bread roll recipe starts by activating dry yeast in warm water with sugar, then incorporating bread flour, salt, olive oil, and beaten egg to make a smooth, elastic dough. After a rise, the dough is divided into portions, flattened, filled with cooked bacon and cheese slices, then rolled and topped with grated cheese before a final proof and baking. The combination of provolone and cheddar-style cheeses gives a balance of melting texture and flavor.
The dough rises are conducted in warm spots to maximize yeast activity, and the bacon is pre-cooked to render fat and develop flavor. Baking the rolls results in golden crusts and melty cheesy centers with bacon bits providing salty smokiness.
The recipe notes that instant yeast can replace active dry yeast with adjusted measurements and timing. Bread flour is recommended over plain flour for texture and flavor. Provolone Piccante is preferred for its melting quality and flavor profile over sweeter varieties.
Ingredients
Bread Roll
- 1 active dry yeast 7g, 1/4oz, 2 1/4 tsp (US, AUS), 2 tsp UK) (see Note 1 for Instant Yeast, sachet
- 2 tsp caster sugar (or granulated or super fine white sugar)
- 1 cup water Not boiling. Just tap water is fine, warm
- 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 cheese tasty, cheddar or any other cheese that melts, grated
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!
Notes
- Active dry yeast can be substituted with instant yeast; reduce rising times accordingly.
- Bread flour enhances texture and flavor better than plain flour.
- Use Provolone Piccante for best melting and flavor; avoid harder provolone types.
- Proof dough in a warm environment, like a slightly warmed oven or briefly running dryer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 121g | |
| Calories | 504cal | 25% |
| Carbohydrates | 38.1g | 13% |
| Protein | 26.5g | 53% |
| Fat | 26.5g | 41% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 85mg | 28% |
| Sodium | 1363mg | 57% |
| Potassium | 318mg | 7% |
| Fiber | 1.4g | 6% |
| Sugar | 1.3g | 3% |
| Vitamin A | 300IU | 6% |
| Calcium | 210mg | 21% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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