| | Cheese and bacon rolls
Cheese and bacon rolls
Cheese and bacon rolls 4.3-5 9
  • Calories: 1586 kj
  • Fat: 16.8g
  • Carbohydrates: 37.9g

How to Make:

  1. Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  2. Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
  3. Using your fist, punch dough down. Knead until smooth.
  4. Grease 2 baking trays well with olive oil cooking spray or olive oil. Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart, on prepared trays.
  5. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
  6. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Top with bacon and cheese. Bake for 20 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.
Time for preparing:
20 min.


  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 egg, lightly beaten
  • Extra bread flour, for dusting
  • 200g rindless shortcut bacon rashers, finely chopped
  • 1 1/3 cups grated cheddar cheese