Kids love these, and I am happy to be baking something savoury for a change. They are excellent as a snack, and the addition of cheese makes them nutritious for children. The rolls are quite large, so you can cut them smaller and make more portions.
The original recipe is from Dean Brettschneider’s “Bread” book, a copy of which I have owned since my Baker & Cook days. It’s definitely one of my go-to books when I am looking for a new bread recipe.
Use mature cheddar, as the flavour of a milder cheese would be lost. To make it vegetarian, skip the bacon and some caramelised onion instead.
Do see these videos on how to roll and fill the rolls. It was after making these that I decided that it would have been easier to cut the bacon before putting it in, as it tends to catch when you are cutting out the rolls.
These rolls are simpler to make than you might think and delicious to eat. They freeze very well, so are a good standby if you need to provide a quick snack to kids. Heat in a hot oven from frozen and enjoy. As with bread recipes, it’s always best to weigh out ingredients.
| Prep Time | 30 min |
| Cook Time | 30 min |
| Passive Time | 2 hours |
| Servings |
generously sized rolls
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Ingredients
For the dough:
- 500 g bread flour or strong / high protein flour
- 10 g fine sea salt (2 teaspoons)
- 20 g olive oil (1 ½ tablespoons)
- 5 g sugar (1 teaspoon)
- 7 g instant dry yeast (1 ¾ teaspoons)
- 350 ml water
- additional flour for dusting
- paprika for sprinkling, optional
For the filling:
- 300 g mature Cheddar grated
- 1 medium onion sliced into half moon rings
- 6 rashers smoky bacon roughly chopped
- extra Cheddar grated for topping
Ingredients
For the dough:
For the filling:
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Instructions
- To make the dough by hand: Place flour, salt, oil, sugar and yeast in a large mixing bowl. Add water and, using a wooden spoon, combine the ingredients to form a dough mass. Tip dough out onto a lightly floured surface and knead for 10–15 minutes, resting for 1 minute every 2–3 minutes, until dough is smooth and elastic. Use the slap and fold technique as shown in video above.
- To make in a stand mixer: Weigh out the water into the bowl of a stand mixer. Add the other ingredients and mix on low speed for 2 minutes until a shaggy dough is formed. Increase the speed to medium and mix for 4-6 minutes with breaks until the dough is smooth and elastic and passes the windowpane test.
- Place dough in a lightly oiled large bowl, cover with cling wrap or a shower cap, and leave in a warm place (24-25C) for 1 hour until almost doubled in size. Tip dough onto work surface and gently deflate by folding it back onto itself three or four times. Return it to the bowl, cover again and leave in a warm place for a further 30 minutes and the dough should roughly double.
- Line a baking tray with baking parchment. Gently tip dough onto a lightly floured work surface and, using a rolling pin, roll out to a 75cm x 15cm rectangle. Position the dough rectangle on the work surface with the long edge facing you. (See video above).
- Sprinkle dough evenly with grated cheese, onion and bacon. Fold top edge of dough slightly more than halfway down over the filling. Using a brush (or your fingers) dipped in water, brush the folded dough surface. Then fold the bottom dough edge with its filling upwards to just cover the wet surface, so that the filling is now encased in dough. (See video above).
- Lightly press down with the palm of your hand to seal. Lightly flour the sealed surface and roll the strip of filled dough over so the seam is on the bottom. (See video above).
- Adjust the long strip of filled dough so it’s neat and straight. Then using a dough scraper or chef’s knife, cut the strip into 8 to 10 pieces. Place each piece onto the prepared baking tray, leaving approximately an inch between each one as they will expand again. (See video above).
- Brush the tops with water and sprinkle remaining grated cheese generously over the surface. Sprinkle a little paprika if desired.
- Pop the tray into a large plastic bag or cover loosely with cling wrap and leave to proof in a warm place for approximately 30 minutes. Meanwhile, preheat the oven to 230C (don’t use the fan setting for this recipe).
- After 30 minutes the dough should look puffy, and if you press gently with a finger a small indent should remain.
- Remove the tray from the cover, and place in the middle shelf of the preheated oven. Using a spray bottle spray oven walls generously with water and quickly close oven door. Alternatively have another smaller tray at the base of the oven and chuck in some ice cubes to create steam.
- Bake for 20–25 minutes until golden brown. Remove from oven and place on a wire rack to cool slightly. Eat warm or reheat in a hot oven or toaster before eating.
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