- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, until the mixture becomes frothy and bubbly.
- Make the Dough: Add the olive oil, salt, and 2 1/2 cups of flour to the yeast mixture. Stir until the dough begins to come together. Gradually add the remaining flour until a soft dough forms. If the dough is too sticky, add a little more flour.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead the dough.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, cook the bacon until crispy, then crumble it into small pieces. Shred your cheese and set it aside.
- Shape the Rolls: Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and roll it out into a large rectangle, about 1/4 inch thick. Sprinkle the shredded cheese and crumbled bacon evenly over the dough.
- Roll and Cut: Starting from one long side, roll the dough into a tight log, similar to how you would make cinnamon rolls. Use a sharp knife or dough cutter to slice the log into 12 equal pieces.
- Second Rise: Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat. Cover them with a kitchen towel and let them rise for another 20-30 minutes.
- Egg Wash: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and milk to make an egg wash. Brush the tops of the rolls with the egg wash for a golden, shiny finish.
- Bake: Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown and the cheese is bubbly and melted.
- Serve: Allow the rolls to cool slightly before serving. For an extra touch, garnish with fresh herbs like chives or parsley.
Tips and Variations
- Cheese Choices: Feel free to experiment with different types of cheese. Sharp cheddar adds a bold flavor, while mozzarella gives a melty, gooey texture. A combination of cheeses can also work well.
- Herb Infusion: For an added flavor boost, mix some dried herbs like oregano, thyme, or rosemary into the dough.
- Make Ahead: You can prepare the dough and shape the rolls the night before. Simply cover them and store in the refrigerator overnight. In the morning, let them come to room temperature before baking.
- Add Some Heat: If you like a bit of spice, sprinkle some crushed red pepper flakes or chopped jalapeños over the cheese and bacon before rolling up the dough.
How to Store and Reheat
Cheese and Bacon Bread Rolls are best enjoyed fresh out of the oven, but they can also be stored for later. Keep any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the rolls individually in plastic wrap and freeze them for up to 3 months.
To reheat, place the rolls in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through. If reheating from frozen, add a few extra minutes to the baking time.
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