Cheese and Bacon Rolls

A basket with cheese and bacon rolls in it sitting on a picnic table.

Popular in Australia, these cheese and bacon rolls can easily be made at home and taken on your next picnic or day outing. They are savory and tender, with homemade dough. Serve them as a side dish alongside barbecued and smoked meats or even have them for breakfast.

Although called cheese and bacon, after many attempts to replicate the flavor and look of the original Australian recipe, we preferred diced ham used in lieu of the bacon. If you have access to uncut slab bacon, this would also work well.

Many styles of yeast bread can be hard to make but this one is not too difficult. The trick is getting all the temperatures correct. To help you get the best results, we’ve added the specific temperature instead of just saying “warm.” Make sure to have a thermometer on hand to help you be accurate.

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Close up on a raw cheese and bacon roll on the baking tray ready to be placed in the oven.
After the second rise, grated cheese and diced ham is placed on top of the rolls before baking.
Tray of cooked cheese and bacon rolls with golden tops and melted cheese.
Once cooked, let the cheese and bacon rolls cool on the tray for a bit before transferring to a cooling rack.
A clear glass bowl covered with plastic wrap and a fully risen dough inside it.
The first rise is for 30 minutes or until doubled in size.
A close up shot of a proofed but not baked cheese and bacon roll with shredded cheese and diced ham on top.
These rolls go through several proofing or rising stages, resulting in tender and fluffy bread.
A basket with cheese and bacon rolls in it sitting on a picnic table.
Cheese and Bacon Rolls are a great option for picnics or packed lunches.

Cheese and Bacon Rolls Recipe

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A basket with cheese and bacon rolls in it sitting on a picnic table.
Popular in Australia, these cheese and bacon rolls can easily be made at home and taken on your next picnic or day outing.
Preparation 1 hour
Cook 25 minutes
Ready in 1 hour 25 minutes
Servings 15 Servings
CourseLunch
InfluenceAustralian
DifficultyExperienced
MethodBake
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Ingredients

Dough

  • 2 7g packets dried yeast
  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (110 degrees F | 44 degrees C)
  • 5 cups bread flour
  • 2 teaspoons salt
  • 1/2 cup warm milk (110 degrees F | 44 degrees C)
  • 2 tablespoons sugar
  • 5 tablespoons butter

Topping

  • 1 egg whisked
  • 1 tablespoon milk
  • 1 1/4 cups shredded Monterey Jack cheese or Australian cheddar
  • 1/2 cup finely diced ham

Equipment

  • small bowl
  • large bowl
  • baking tray

Directions

Dough

  • In a small bowl combine the yeast, 1 teaspoon sugar, and warm water; stir until well combined. Cover and leave in a warm place for 10 minutes.
  • Sift the bread flour and salt into a large bowl then stir in the yeast mixture along with the 2 tablespoons of sugar and butter.
  • Knead the dough on a floured surface until smooth and elastic. Place in a greased bowl, cover, and leave in a warm place for 30 minutes or until doubled in size.
  • Turn the dough onto a floured surface then knead until smooth. Divide into 15 pieces then roll each into a ball. Slightly flatten, then place on the baking tray.
  • Cover with plastic wrap and leave for a second rise for 15 minutes or until well risen.

Topping

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Whisk the egg and milk together, then brush over the top of the rolls.
  • Sprinkle with the grated Monterey Jack cheese then top with the finely diced ham.
  • Place in the preheated oven and bake for 25 minutes. Remove to a cooling rack; serve warm or cold.

Nutritional Information

Calories: 240kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 456mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 221IUVitamin C: 1mgCalcium: 91mgIron: 1mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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