Cheese and Bacon Rolls

Method

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1. Cook the bacon in a frying pan over medium heat for 6 to 8 minutes until crisp. Drain on paper towels and let it cool.

   Mark done Start 6 min timer

2. Mix the flour, yeast, salt and sugar in a large bowl, add the milk and melted butter and stir into a shaggy dough. Knead 8 to 10 minutes until smooth and elastic.

   Mark done Start 8 min timer

3. Cover and leave to rise for 1 hour, until doubled.

   Mark done Start 1 hr timer

4. Roll the dough into a rectangle about 30 x 40 cm. Scatter over the bacon, cheddar, spring onions and mustard powder, leaving a 2 cm border along one long edge.

   Mark done

5. Roll up tightly from the opposite long edge and cut into 12 slices with a serrated knife. Set them cut side up on a lined tray, close together.

   Mark done

6. Cover and prove for 30 minutes, until puffy.

   Mark done Start 30 min timer

7. Heat the oven to 200°C / 400°F, brush the rolls with the egg and bake 18 to 20 minutes, until golden and the cheese bubbles.

   Mark done Start 18 min timer

8. Cool 5 minutes and serve warm.

   Mark done

Chef’s Tips

• Cool the bacon before scattering, so it does not melt the cheese.
• Roll the log as tightly as you can so the spirals hold together.
• Slice with a serrated knife, sawing gently, so the rolls stay round.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• A flat white
• Tomato relish
• A bowl of soup

Storage & Reheating

Best warm on the day. Keep in a bag 2 days and warm at 160°C for 6 minutes. Freeze baked rolls for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.