My kids love Cheese and Bacon rolls , but I've noticed how expensive they have become.

Then I came across this simple recipe that taste the same if not better than store bought.

I also sometimes substitute the Bacon for sliced black olives .



Ingredients:

• 450g (3 cups) plain bread flour ( you can only use bread flour)
• 
  1 tbsp (14g/2 sachets) dried yeast
• 
  2 tsp caster sugar
• 
  1/2 tsp salt
• 
  250ml (1 cup) warm milk
• 
  2 tbsp melted butter
• 
  175g short-cut bacon rashers, finely chopped
• 
  120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter

• Step 2
  Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
• 
  Step 3
  Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
• 
  Step 4
  Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
• 
  Step 5
  Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
• 
  Step 6
  Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
• 
  Step 7
  Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

RECIPE NOTES :

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

If using olives I use 1 jar of black sliced olives from Coles, just the coles olives or any on sale

 

[Luckyus]

My kids love Cheese and Bacon rolls , but I've noticed how expensive they have become.

Then I came across this simple recipe that taste the same if not better than store bought.

I also sometimes substitute the Bacon for sliced black olives .

View attachment 13900

Ingredients:

• 450g (3 cups) plain bread flour ( you can only use bread flour)
• 
  1 tbsp (14g/2 sachets) dried yeast
• 
  2 tsp caster sugar
• 
  1/2 tsp salt
• 
  250ml (1 cup) warm milk
• 
  2 tbsp melted butter
• 
  175g short-cut bacon rashers, finely chopped
• 
  120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter

• Step 2
  Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
• 
  Step 3
  Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
• 
  Step 4
  Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
• 
  Step 5
  Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
• 
  Step 6
  Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
• 
  Step 7
  Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

RECIPE NOTES :

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

If using olives I use 1 jar of black sliced olives from Coles, just the coles olives or any on sale

When I used to bake rolls at work, I'd knead mixed cooked bacon lardons and cheese into the rolls while also sprinkling when flattening them out, which always seemed to be more flavoursome, however, does come at a greater cost.

 

[Petra]

My kids love Cheese and Bacon rolls , but I've noticed how expensive they have become.

Then I came across this simple recipe that taste the same if not better than store bought.

I also sometimes substitute the Bacon for sliced black olives .

View attachment 13900

Ingredients:

• 450g (3 cups) plain bread flour ( you can only use bread flour)
• 
  1 tbsp (14g/2 sachets) dried yeast
• 
  2 tsp caster sugar
• 
  1/2 tsp salt
• 
  250ml (1 cup) warm milk
• 
  2 tbsp melted butter
• 
  175g short-cut bacon rashers, finely chopped
• 
  120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter

• Step 2
  Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
• 
  Step 3
  Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
• 
  Step 4
  Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
• 
  Step 5
  Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
• 
  Step 6
  Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
• 
  Step 7
  Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

RECIPE NOTES :

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

If using olives I use 1 jar of black sliced olives from Coles, just the coles olives or any on sale

Thank you so much ♥

 

[Luckyus]

My kids love Cheese and Bacon rolls , but I've noticed how expensive they have become.

Then I came across this simple recipe that taste the same if not better than store bought.

I also sometimes substitute the Bacon for sliced black olives .

View attachment 13900

Ingredients:

• 450g (3 cups) plain bread flour ( you can only use bread flour)
• 
  1 tbsp (14g/2 sachets) dried yeast
• 
  2 tsp caster sugar
• 
  1/2 tsp salt
• 
  250ml (1 cup) warm milk
• 
  2 tbsp melted butter
• 
  175g short-cut bacon rashers, finely chopped
• 
  120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter

• Step 2
  Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
• 
  Step 3
  Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
• 
  Step 4
  Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
• 
  Step 5
  Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
• 
  Step 6
  Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
• 
  Step 7
  Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

RECIPE NOTES :

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

If using olives I use 1 jar of black sliced olives from Coles, just the coles olives or any on sale

Just a suggestion from an old classic bought back to life by our resident Chef Suzanne. And also For added flavour, personally I used to add the some of the bacon and cheese ingredients when you first start to knead the mix this actions distributes through the inside of your roll, but remember this will while having a more pleasuresome roll have a bigger cost!!

 

[Lesleymorris58]

My kids love Cheese and Bacon rolls , but I've noticed how expensive they have become.

Then I came across this simple recipe that taste the same if not better than store bought.

I also sometimes substitute the Bacon for sliced black olives .

View attachment 13900

Ingredients:

• 450g (3 cups) plain bread flour ( you can only use bread flour)
• 
  1 tbsp (14g/2 sachets) dried yeast
• 
  2 tsp caster sugar
• 
  1/2 tsp salt
• 
  250ml (1 cup) warm milk
• 
  2 tbsp melted butter
• 
  175g short-cut bacon rashers, finely chopped
• 
  120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter

• Step 2
  Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
• 
  Step 3
  Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
• 
  Step 4
  Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
• 
  Step 5
  Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
• 
  Step 6
  Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
• 
  Step 7
  Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

RECIPE NOTES :

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

If using olives I use 1 jar of black sliced olives from Coles, just the coles olives or any on sale

Sounds yummy