Bacon Brunch Roll

Posted on Sep 18 2014 - 12:30am by The Wife

This is inspired by the classic sweet cinnamon roll. Except its the savoury version with BACON. How can you resist these savoury mouth watering cheesy goodness? Need I say more? You’ve got to try this for yourself to know how good these taste.

Bacon brunch Roll Recipe

These are perfect for breakfast or brunch. You could make them ahead and heat them for a couple of minutes before eating but they sure taste best fresh out of the oven. The Husband and I devoured them Sunday morning. The salty bacon and the parmesan is a combination that it hard to dislike. The bread it light and airy. Which also means you can have more than 1 roll before feeling full. So you’ll be able to enjoy 2 of these savoury delights for breakfast before you are full. Thats for me. The Husband had like the rest of the 8 rolls? 

Bacon brunch Roll Recipe

Bacon Brunch Roll
Bacon brunch Roll Recipe

There is not rules as to what you should or should not add to the roll. If you prefer bacon bites to bacon strips? Go ahead and add them. If you like to have some cheddar instead of parmesan. Or both. Go ahead. Be creative! If you find a really awesome combination. Drop us a comment and let us know what you added to your roll!

Bacon brunch Roll Recipe

Bacon brunch Roll Recipe

Lets take a moment to appreciate the gorgeous roll.

Bacon brunch Roll Recipe

Makes 16 Mouth Watering Rolls

Basic roll recipe

1/4 ounce package yeast (2 1/2 tsp) active dry yeast

1/2 cup (120ml) warm water

1/2 cup (120ml) warm milk

1/4 cup (50g) sugar

1/3 cup (76g) butter

1 tsp salt

1 egg

3 1/3 to 4 cups (490g – 560g) all purpose flour

Savory Bacon Filling

1/2 cup (113g) melted butter

12 slices of bacon

1 cup grate parmesan cheese

2 tsp chive, finely chopped

4 tbs, roughly chopped flat leave parsley

2 spring onion, chopped

Salt

Pepper

Basic bread roll

Preheat oven to 350 degree f (175 degree c)

Dissolve yeast and warm water in a cup. In another bowl, add milk, sugar, melted butter, salt and egg. Mix well. Followed by 2 cups of flour mix till everything is well incorporated.

Then add the yeast mixture and the remaining flour.

If you have a stand mixer, use the dough hook and let the machine do the kneading for about 8mins. Remove from mixer and knead to form a ball. If not you could knead dough for about 8-10mins on a lightly floured surface.

Place dough in a well-greased bowl. Cover and let it rise till it is double its size. That will take about 1- 1 1/2 hours.

In the meantime prepare the Savory Bacon filling. Chop up the herbs and shred the cheese.

When the dough has doubled in size, punch down dough to release gas. On a floured surface, roll out the dough into a 15 by 9-inch rectangle.

Filling

Spread melted butter all over the dough. Lay a layer of bacon strips followed by parmesan. Then sprinkle the herbs and season with salt and pepper. Beginning at the 15 inch (long) side, role the dough and pinch edge together to seal. Cut into 15 slices.

Coat the bottom of the baking pan with butter. Place bacon roll sliced close together in the pan and let rise a second time, till dough double in size. Roughly 45mins.

Top with a bit more grated cheese and bake for 30min or until rolls are brown.

Test best fresh out of the oven but you could bake them the day before, pack them in an air tight container and heat them for a couple of minutes in the microwave before eating them for brunch the following day.

*Drop us a comment and let us know what kind of variations you came up with!

  • Lucy

    do i have to cook the back before i put it on the bread

    • riceandbread1

      Hi Lucy, do you mean bacon? If yes nope there is no need to cook them before placing them on the bread. Because the bacon I used were thin sliced bacon.