Cheese and Bacon Rolls No Knead
Serves 12
30 mins prep
30 mins cook
60 mins Resting Time
60 mins total
These cheese and bacon rolls are soft, fluffy, and filled with a gooey cheddar and bacon filling. The dough is an easy no knead recipe packed with flavour, and it turns out super soft and fluffy every time. Rolling these into cinnamon roll shapes gives them beautiful layers of soft dough and gooey cheese.
Dough
Filling
Assembly
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Dough
Dissolve yeast, sugar, and water in a medium bowl. Stir and let sit for 5-7 minutes. The top will start looking foamy. If it doesn’t, try with a different container of yeast (it’s not active anymore).
⅕ 2 active dry yeast⅕ 1 granulated sugar⅕ ½ warm waterIn a large bowl, combine sifted flour, sea salt, black pepper, onion powder, garlic powder, and parsley. Stir to combine.
⅕ 5 all purpose flour⅕ 1 sea saltBlack pepper⅕ 1 onion powder⅕ 2 garlic powder⅕ ½ dried parsleyMake a well in the center and add grated parmesan, eggs, milk, and vegetable oil. Add the yeast mixture. Stir until a dough forms. Start off with a spoon and transition to your hands when it gets thick. Mix so that everything combines (you may need to knead a few times with your hands).
⅕ ⅓ Parmesan cheese⅕ 2 large eggs⅕ 2 vegetable oil⅕ 1 milkDrizzle a bit of oil onto the dough and rub it all over so that it doesn’t dry out. Let rise in a warm place (see notes). Rise until doubled, about 45 minutes.
Filling
Work on the filling while the dough rises. In a medium saucepan, melt butter on medium-low heat. Add flour and stir until all the flour is coated in butter and it starts shimmering.
⅕ 2 butter⅕ 2 all purpose flourAfter a minute, add milk gradually, whisking to prevent any lumps. Bring to a simmer, stirring frequently.
⅕ 1 milkOnce thickened, remove from heat and add mustard powder and grated cheddar cheese. Whisk until smooth. If not all of the cheddar melts, heat on low heat, whisking well until smooth.
⅕ 2 cheddar cheeseSeason with mustard powder, salt and pepper, to taste. Let cool to room temperature.
Salt and pepper⅕ ¼ mustard
Assembly
Punch down the risen dough. Flatten and fold a few times to smooth it out and recombine. Dump onto a lightly floured surface and roll out into a large rectangle, ¼” thick.
Spread the cheese filling in an even layer onto the rolled out dough. Sprinkle chopped cooked bacon evenly on top and add more grated cheese (you can sprinkle chopped chives too if you like).
⅕ 8 strips bacon⅕ 1 cheddar cheeseRoll up the dough like a sausage. Trim the edges to even them out and mark the roll into 12 equal pieces. Cut with a string or unflavoured piece of floss by wrapping the string around the roll and pulling. Place rolls onto a buttered 9” by 12” (or similar size baking pan).
Let the rolls rise until they puffed up and are filling out the gaps in the pan (about 30 minutes). It’s ok if there are still some gaps left.
Preheat oven to 350°F (180°C). Bake the rolls in the middle rack until golden brown and bubbling, 30-35 minutes.
Once baked, remove from oven and rub a tablespoon of butter on top to make the tops shine and help toppings stick. Sprinkle with dry parsley, ground pepper, flaky salt, and chopped chives. Serve while still warm.
⅕ 2 chopped chives⅕ 1 butterflaky saltdried parsleyground black pepper
