Super Soft Cheese and Bacon Bread Rolls

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These highly addictive super soft bread rolls are topped with salty bacon bits and stringy mozzarella. The rolls are made with sweet milk bread recipe instead of the traditional white bread. This gives the rolls a much softer texture which is something that must be experienced!

INGREDIENTS MetricUS Customary 1x2x3x

Dough

  • 70 gm butter, softened at room temperature
  • 300 ml full cream milk
  • 3 tsp dried yeast
  • 500 gm bakers flour
  • 1 large egg
  • 1/3 cup white sugar (you can reduce the amount of sugar to suit your taste or add up to 1/2 cup in total to make it sweeter)
  • 1 tsp salt
  • 2 tbsp milk powder
  • 2 tbsp oil

Egg Wash

  • 1 egg, beaten
  • 1 tsp milk

Topping

  • 200 gm chopped bacon or to your preference
  • 220 gm grated mozzarella cheese or to your preference

INSTRUCTIONS 

  • Cut the butter into cubes and leave it to soften at room temperature.
  • Warm the milk in the microwave for 50 seconds. Mix the milk with a spoon then stir in the dry yeast. Set aside for the yeast to foam.
  • In an electric mixer with the dough hook attachment, add the flour, sugar, salt and milk powder. Combine well.
  • Add the milk and 1 egg to the mixer on setting 3 until combined.
  • Slowly add the cubes of butter to the mixer on setting 3.
  • Once the butter is combined, let the dough mix for 5 minutes on setting 3 or 4. Then let the dough rest for 3 minutes and then continue mixing for another 20 minutes. (Note 1)
  • After 20 minutes, check the dough’s elasticity by pulling on it with your fingers. If the dough stretches roughly 2 cm without tearing then it is ready. If not, then keep mixing until done. Please refer to the picture above for an example.
  • Once done, line a large mixing bowl with oil. Oil your hands and remove the dough from the mixer. Pat some oil on the outside of the dough to make it easier to handle and then roll it into a ball with your hands. Place the dough into the large mixing bowl and cover it with a tea towel or cling film. Let it proof in a warm place for 1 hour. (Note 2)
  • After 1 hour, take out the dough and weigh out 50 gm portions.
  • Oil your hands and shape the dough into balls. Place them on a baking tray lined with baking paper at roughly 1.5 – 2 cm apart. Please refer to the pictures for an example.
  • Cover the dough and let the dough proof for a further 45 mins or until doubled in size. (Note 3)
  • Once the dough has finished proofing, preheat the oven at 180 C / 356 F. Then brush each bread roll with egg wash and place the chopped bacon on top. Sprinkle the cheese over each bread roll.
  • Bake in the oven for 20 – 25 minutes or until nice and golden at 180 C / 356 F fan forced.
  • Immediately remove the bread from the baking tray and paper onto a cooling rack so that there is air above and beneath the bread rolls.

NOTES

  1. The setting is varies on how strong your electric mixer is. Smaller ones that are weaker should use at least setting 4. Bigger and more powerful ones may only need setting 3. 
  2. If you do not have a warm place to proof your dough, then put it in your oven at 40C or 104 F. 
  3. If you have a shallow baking tray, then loosely cover the dough with cling film without anchoring it to the sides. Do not use a tea towel since it will be too heavy and prevent the dough from rising. 

NUTRITION

Calories: 267kcalCarbohydrates: 26gProtein: 10gFat: 14gSaturated Fat: 6gCholesterol: 46mgSodium: 326mgPotassium: 118mgFiber: 1gSugar: 5gVitamin A: 245IUVitamin C: 1mgCalcium: 97mgIron: 1mg