Double Cheese and Bacon Rolls

Method11 steps

1. 1

   Step 1: Mix the active dry yeast (7 g), sugar (2 tsp) and warm water (1 cup) in a bowl until the yeast dissolves. Leave in a warm place for about 10 minutes until frothy. Use warm water rather than hot or boiling water.

   Activate active dry yeast · 10 minUses 7 g active dry yeast (1 sachet) · 2 tsp caster sugar · 1 cup warm water, not boiling

2. 2

   Step 2: Mix the three cups of bread flour and salt (1 tsp) in a bowl, then add all the frothy yeast mixture and the tablespoon of olive oil (1 tbsp). Mix with a dough hook at medium-low speed for about 3 minutes, or knead by hand on a lightly floured surface for about 100 kneads, until smooth and elastic. The dough should pull away from the bowl without sticking; use a little extra flour only if needed.

   Uses All the frothy yeast mixture · 3 cups bread flour · 1 tsp salt · 1 tbsp olive oil for dough · Extra bread flour, only for light dusting or if the dough is too sticky

3. 3

   Step 3: Put the dough in a bowl, cover loosely and leave in a warm place for about 1 hour, until doubled in size.

   First dough rise · 60 minUses All the kneaded dough

4. 4

   Step 4: While the dough rises, sauté 150 g of the diced bacon (150 g) in a nonstick pan over high heat until lightly browned and cooked through. Transfer the cooked bacon to a plate and let it cool. Keep the remaining 150 g raw bacon refrigerated for topping.

   Uses 150 g bacon for the filling

5. 5

   Step 5: Spray a baking tray lightly with oil, ready for the shaped rolls.

   Uses Oil spray, enough to grease the baking tray

6. 6

   Step 6: Punch down the risen dough and divide it into eight equal pieces.

   Uses All the risen dough

7. 7

   Step 7: Flatten one dough portion. Fold one of the eight provolone slices into a square and put it in the centre with about 1 tbsp of the cooled cooked bacon. Fold the dough edges over the filling, seal firmly and place seam-side down on the greased tray. Flatten to about 2 cm thick. Repeat for all eight portions. Keep any unused cooked filling bacon separately.

   Uses All eight portions · 100 g melting provolone cheese, cut into 8 slices · About 1 tbsp cooked bacon per roll from the cooked half-batch · The prepared greased tray

8. 8

   Step 8: Lightly beat the egg and brush the rolls with enough to coat their surfaces, discarding any unused egg wash. Top each with about 1 ½ tbsp grated cheese from the measured cup, and divide the remaining 150 g raw bacon evenly over the eight rolls. Keep any excess grated cheese separately.

   Uses All eight filled rolls · Beaten egg, enough to brush the rolls · About 1 ½ tbsp grated cheese per roll, from the measured cup · Remaining 150 g raw bacon for topping

9. 9

   Step 9: Cover with a clean tea towel and leave in a warm place for about 30 minutes, until the rolls have increased in size by roughly 50%; the filling means they will not double.

   Second shaped-roll rise · 30 minUses All eight topped rolls

10. 10

    Step 10: Preheat the oven to 180°C / 350°F while the shaped rolls finish rising.

11. 11

    Step 11: Bake the tray of rolls at 180°C / 350°F for 20–25 minutes, checking from 20 minutes, until golden brown, cooked through in the centres and the bacon topping is fully cooked. Serve warm so the cheese filling is gooey.

    Bake filled bacon-cheese rolls · 20 minUses All eight proofed rolls