Cheese and Bacon Rolls (Baker’s Delight Style)
These cheese and bacon rolls are irresistibly soft, golden, and packed with savoury goodness — a true crowd-pleaser for the whole family. Whether you're serving them warm out of the oven for a weekend lunch or popping them into school lunchboxes, they're always a hit. The combination of fluffy homemade dough, melty cheese, and crispy bacon makes them simply delicious and hard to stop at just one!
Ingredients
- 1 sachet (7g) dry yeast
- 280 grams warm water
- 1 tsp salt
- 450 grams plainflour (or baker's flour)
- 1 tsp bread improver ( optional, but helps with fluffiness)
- 1 tbsp olive oil or other safe oil
- 1 egg (for egg wash)
- 1 cup grated cheese
- 2 rashers bacon, finely chopped (check ingredients for HFI-safe options)
- Melted butter, for brushing
Instructions
Thermomix Method
- Activate the yeastAdd yeast and warm water to a mixing bowl or Thermomix bowl. Mix for 20seconds / speed 4. Let it sit a moment — it should start to bubble andbecome frothy. If not, blend again for another 20 seconds.
- Add dry ingredientsAdd salt, flour, bread improver, and oil. Mix for 5 seconds / speed 7until combined.
- Knead the doughKnead for 3 minutes using the knead function or by hand.
- Prove the doughTransfer the dough to a lightly oiled bowl and cover with cling wrap. Leave it to rise in a warm spot for 1 hour or until tripled in size.
- Shape the rollsPunch down the dough to release air. Turn the dough out onto a floured bench. Divide into 6–12 rolls, depending on your preferred size.
- Prepare the trayPlace the rolls on a baking tray lined with baking paper, close together so they just touch.
- Second proofWhile the oven is preheating to 180°C (fan forced), allow the rolls to prove for another 30 minutes or until doubled in size.
- Top and bakeLightly score the tops with a sharp knife. Brush with egg wash and sprinkle with cheese and chopped bacon.
- BakeBake for 15–20 minutes, or until golden and cooked through.
- FinishBrush with melted butter as soon as they come out of the oven for a soft, glossy finish. Serve warm and enjoy!
Home-made Method
- Activate the yeastIn a large mixing bowl, combine the warm water and yeast. Stir gently and leave it to sit for5–10 minutes, until it starts to foam. This shows the yeast is alive and active.
- Mix the doughAdd salt, flour, bread improver (if using), and oil to the bowl. Stir with a wooden spoon until the dough comes together.
- Knead the doughTurn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step if you prefer.
- First rise (proofing)Place the kneaded dough into a lightly oiled bowl. Cover with cling wrap or a clean tea towel and leave in a warm spot to rise for 1 hour, or until it has tripled in size.
- Shape the rollsPunch down the dough to release air. Divide into 6 to 12 equal pieces, depending on the size you want. Shape into rolls and place on a baking tray lined with baking paper, close enough so they’ll just touch after rising.
- Second riseWhile the oven preheats to 180°C fan forced (or 200°C conventional), let the rolls sit for another 30 minutes, covered loosely with a tea towel, until they double in size.
- Prepare to bakeScore the tops of the rolls gently with a sharp knife. Brush with beaten egg, then sprinkle with the grated cheese and chopped bacon.
- BakeBake in the preheated oven for 15–20 minutes, until golden brown and cooked through.
- Finish and serveAs soon as they’re out of the oven, brush the tops with a little melted butter for extra softness and shine. Let them cool slightly and enjoy warm!
