Cheese and Bacon Rolls

    1 hour 5 minutes

    I love these rolls for a picnic lunch or simple weekday packed lunch. Although they are easy enough to buy at the shops I like getting to mix and match my bacon and cheese choices.


    253 people made this

    Makes: 12 rolls

    • 2 (7g) packets of dried yeast
    • 1 teaspoon sugar
    • 1 1/2 cups warm water
    • 5 cups plain flour
    • 2 teaspoons salt
    • 1/2 cup milk
    • 2 tablespoons sugar
    • 60g butter, melted
    • 1 egg, lightly whisked
    • 1 tablespoon milk
    • 1 1/4 grated tasty cheddar cheese
    • 4 bacon rashers, finely diced

    Preparation:15min  ›  Cook:20min  ›  Extra time:30min rising  ›  Ready in:1hour5min 

    1. Combine yeast, sugar and water in a small bowl then whisk until dissolved. Cover and leave in a warm place for 10 minutes or until it becomes frothy.
    2. Sift flour and salt into a large bowl then stir in the yeast mixture, milk, 2 tablespoons sugar and butter. Mix into a soft dough. Knead on a floured surface until smooth and elastic. Place in a greased bowl then cover and leave in a warm place for about 30 minutes or until the dough has doubled in size.
    3. Turn dough onto a floured surface then knead until smooth. Divide into 12 portions then roll each into a roll about 12cm. Place on a lightly greased tray then cover with plastic wrap and leave for 15 minutes or until well risen.
    4. Remove the plastic wrap, brush the rolls with a mixture of the egg and milk, then sprinkle evenly with the cheese and bacon.
    5. Bake in a preheated oven at 180 degrees C for 20 minutes.

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    Reviews in English (8)


    These were amazing! So much better than the shops. My family were very impressed, and so was I. Followed the recipe exactly. Thanks for sharing.  -  04 May 2014


    These are absolutely delicious! I followed the recipe exactly and they came out perfect! So much better than store bought. Will be making these again!  -  14 Dec 2013


    Just delicious! I had a 500g packet of lauke bread mix so used that and scaled the milk and water down to 350mL and made the dough in the bread maker and it worked a treat! I halved the dough before making the rolls, and am hoping that it will survive overnight in the fridge so I can make the rolls fresh again tomorrow.  -  03 Nov 2015