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
Scale
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.
