There is something utterly irresistible about warm, cheesy bread loaded with crispy bacon, and this Double Cheese and Bacon Rolls Recipe brings exactly that magic to your kitchen. Picture soft, fluffy rolls bursting with melted provolone and extra grated cheese, perfectly complemented by smoky bacon both inside and on top. Each bite offers a rich combination of creamy, savory, and just-baked freshness that makes it impossible to eat only one. Whether you’re baking for a cozy family gathering or an indulgent brunch treat, these rolls will quickly become a favorite everyone asks for again and again.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to making these delicious rolls come to life. Each one plays a crucial role in creating the soft texture, vibrant flavor, and appealing golden color that define this Double Cheese and Bacon Rolls Recipe.
- Active Dry Yeast sachet (7g): Ensures the dough rises beautifully and becomes light and airy.
- Caster sugar (2 tsp): Feeds the yeast and adds just a touch of sweetness.
- Warm water (1 cup): Activates the yeast without killing it with heat.
- Bread flour (3 cups): Provides the perfect structure and chewiness to your rolls.
- Salt (1 tsp): Enhances all the flavors and balances the sweetness.
- Olive oil (1 tbsp): Adds richness and helps keep the dough moist.
- Egg (1, lightly beaten): Brushed on top to get that irresistible glossy finish.
- Bacon (300 g diced): The star savory ingredient that brings smoky goodness.
- Provolone cheese (100 g, 8 slices): Melts perfectly to create gooey pockets inside.
- Grated cheese (1 cup): Adds double the cheesy pleasure; cheddar or tasty cheese work great.
How to Make Double Cheese and Bacon Rolls Recipe
Step 1: Activate Your Yeast
Start by mixing the yeast, sugar, and warm water in a bowl, stirring until the yeast dissolves. Set this aside in a warm spot for about 10 minutes until it becomes frothy and bubbly. This frothy mixture is the magic that will make your dough rise beautifully.
Step 2: Make the Dough
In a separate large bowl, combine the bread flour and salt. Add the frothy yeast mixture and olive oil, then knead either by hand on a floured surface or with a mixer dough hook. Aim for about 3 minutes on low-medium speed or roughly 100 kneads by hand until the dough feels smooth, elastic, and only slightly sticky. If it sticks too much, sprinkle a bit more flour.
Step 3: Let the Dough Rise
Place your dough in a bowl and cover it loosely to prevent drying. Leave it somewhere warm for about an hour, or until it has doubled in size. This rise is essential for that soft, airy quality we all love in bread rolls.
Step 4: Cook Half the Bacon
While waiting, gently sauté half of the diced bacon in a non-stick pan over high heat until it’s lightly browned but not crispy. Set the cooked bacon aside to cool—this will be folded inside the rolls for that melty, smoky surprise.
Step 5: Prepare Baking Tray
Lightly grease your baking tray with oil or spray to prevent sticking and help get a golden bottom crust on the rolls.
Step 6: Portion the Dough
Punch down your risen dough to release air, then divide it into 8 even pieces. This makes portioning the cheese and bacon easier and ensures uniform rolls.
Step 7: Assemble the Rolls
Take one piece of dough and flatten it slightly. Fold a slice of provolone cheese in half, place it on the dough, then add a tablespoon of the cooked bacon. Fold the dough edges over the filling, sealing it into a tight round shape. Flip it over and gently flatten the roll to about 2 centimeters thick. Repeat this comforting assembly with each piece.
Step 8: Add Egg Wash and Toppings
Brush each roll with the beaten egg to get that gorgeous golden crust. Top every roll generously with 1 1/2 tablespoons of grated cheese and scatter the remaining uncooked bacon on top for extra crispiness during baking.
Step 9: Final Proofing
Cover your prepared rolls with a clean tea towel and leave them to rise again in a warm spot for around 30 minutes, until they puff up by about 50%. This ensures the rolls stay soft inside with a tender crumb.
Step 10: Bake to Perfection
Preheat your oven to 180C (350F), and bake the rolls for 20 to 25 minutes. Once they turn golden brown and fill your kitchen with that amazing aroma, they are ready to come out.
Step 11: Serve Warm and Enjoy
These Double Cheese and Bacon Rolls Recipe hits their peak when eaten warm—the cheese inside is gorgeously gooey, and the bacon is perfectly savory. You’ll find yourself reaching for them long after the first bite!
How to Serve Double Cheese and Bacon Rolls Recipe
Garnishes
For an extra touch of freshness, sprinkle chopped fresh parsley or chives on top just after baking. A light drizzle of garlic butter right out of the oven elevates the buttery richness and complements the smoky bacon beautifully.
Side Dishes
This dish pairs wonderfully with fresh salads—think crisp garden greens or a tangy coleslaw—to balance the richness. A bowl of warm tomato soup or a light vegetable broth can also make for a comforting meal with these rolls at the center.
Creative Ways to Present
Try serving the rolls in a rustic bread basket lined with a colorful napkin for casual gatherings or arrange them on a wooden board surrounded by small bowls of mustard, aioli, or chutney for dipping. These little touches make the experience even more special for your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Double Cheese and Bacon Rolls keep well in an airtight container at room temperature for up to two days. To keep the crust from going soft, avoid sealing them while still warm—let them cool completely first.
Freezing
You can freeze these rolls either before or after baking. Wrap them tightly in plastic wrap and then foil or store in a freezer bag. They will maintain quality for up to 2 months. Thaw at room temperature or overnight in the fridge before reheating.
Reheating
To refresh the rolls, warm them in a preheated oven at 160C (320F) for about 10-15 minutes. This will bring back the gooey cheese and crispy bacon texture that makes this Double Cheese and Bacon Rolls Recipe so irresistible.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Just mix it directly into the flour instead of dissolving it in water. Instant yeast usually acts faster, so keep an eye on the dough’s rising times.
What type of cheese works best in this recipe?
Provolone is ideal because it melts smoothly and adds a slightly tangy flavor, but feel free to experiment with mozzarella, gouda, or even a sharp cheddar for different flavor profiles.
Can I prepare the dough the day before?
Absolutely! You can make the dough in advance and keep it covered in the refrigerator overnight. Let it come to room temperature and rise before shaping and baking.
How do I ensure the bacon stays crispy on top?
Using uncooked diced bacon on top allows it to crisp up beautifully during baking. If you prefer extra crispy bacon, precook it slightly longer, but be careful not to overcook the bacon inside the rolls.
Are these rolls suitable for freezing after baking?
Yes, once baked and completely cooled, these rolls freeze well. Reheat them in the oven for a few minutes to regain their freshly baked texture and warm, melty center.
Final Thoughts
If you’re craving a comforting, savory treat that combines tender bread, melted cheese, and smoky bacon, this Double Cheese and Bacon Rolls Recipe is your new best friend in the kitchen. It’s straightforward, rewarding, and absolutely delicious. I can’t wait for you to try it and share the joy of pulling soft, cheesy, bacon-packed rolls from your oven. Happy baking!
Print
Double Cheese and Bacon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 rolls
- Category: Bread/Rolls
- Method: Baking
- Cuisine: American
Description
These Double Cheese and Bacon Rolls are a deliciously savory treat featuring soft bread rolls stuffed with melted provolone cheese and crispy bacon, then topped with grated cheese and uncooked bacon before baking to golden perfection. Perfectly soft inside with a cheesy and bacon-packed center, these rolls make a great snack, breakfast, or party food.
Ingredients
Dough
- 1 sachet Active Dry Yeast (7g, 1/4oz, 2 1/4 tsp US, 2 tsp UK)
- 2 tsp caster sugar (or granulated/super fine white sugar)
- 1 cup warm water (not boiling, just tap temperature)
- 3 cups bread flour
- 1 tsp salt
- 1 tbsp olive oil (or any other oil)
- 1 egg, lightly beaten
Filling & Topping
- 300 g / 10 oz bacon, diced
- 3.5 oz / 100 g provolone cheese, cut into 8 slices (or any other melting cheese)
- 1 cup grated cheese (tasty, cheddar or any melting cheese)
Instructions
- Activate Yeast: Combine the yeast, sugar, and warm water in a bowl and stir until the yeast dissolves. Set aside in a warm place for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make Dough: In a separate bowl, mix the bread flour and salt. Add the yeast mixture and olive oil. Using a mixer with a dough hook on medium-low speed or by hand kneading on a floured surface (about 100 kneads), work the dough until smooth, elastic, and no longer sticky. Adjust flour if necessary.
- First Proof: Place the dough in a bowl, cover loosely, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Cook Half the Bacon: While the dough rises, sauté half of the diced bacon in a non-stick pan over high heat until lightly browned. Remove and let cool.
- Prepare Baking Tray: Spray or lightly oil a baking tray to prevent sticking.
- Divide Dough: Punch down the risen dough and cut it into 8 equal pieces.
- Shape Rolls: Flatten each piece of dough. Fold a slice of provolone cheese in half to form a square, place it on the dough, then add 1 tablespoon of the cooked bacon. Fold the edges inward to encase the filling, shaping into a round roll. Seal well, flip over, and place on the prepared baking tray. Flatten gently to about 2 cm (approx. 4/5 inch) thickness. Repeat with all pieces.
- Add Toppings: Brush each roll generously with the beaten egg. Sprinkle with 1 1/2 tablespoons of grated cheese and top with the remaining uncooked bacon pieces.
- Second Proof: Cover the rolls with a clean tea towel and let them rise in a warm place for about 30 minutes until they have increased in size by roughly 50%.
- Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking.
- Bake Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes or until they turn golden brown on top and sound hollow when tapped.
- Serve Warm: Allow the rolls to cool slightly before serving. They are best enjoyed warm so the cheese inside is gooey and melted.
Notes
- Note 1: Instant yeast can be used as a substitute for active dry yeast, but skip the initial activation step and add it directly to the flour mixture.
- Note 2: Bread flour gives a better structure due to its higher protein content, but all-purpose flour can be used with slightly less chewiness.
- Note 3: Provolone or any good melting cheese like mozzarella or gouda works well. Make sure the slices fit comfortably inside the dough pieces.
- Note 4: A warm place can be near a radiator or an oven with the light on to help the dough rise properly.
- Note 5: Covering loosely prevents moisture buildup and allows the dough to expand during proofing.
- Note 6: The second rise helps create fluffy, soft rolls with an airy crumb.
