Bacon and Cheese Breakfast Rolls

Ingredients

• id: bread_flour_rolls metric: 500g imperial: 4 cups name: bread flour

• id: instant_yeast_rolls metric: 7g imperial: 2 1/4 tsp name: instant yeast

• id: sugar_rolls metric: 25g imperial: 2 tbsp name: granulated sugar

• id: salt_rolls metric: 10ml imperial: 2 tsp name: salt

• id: warm_water metric: 300ml imperial: 1 1/4 cups name: warm water (43°C/110°F)

• id: olive_oil_rolls metric: 30ml imperial: 2 tbsp name: olive oil

• id: thick_bacon metric: 300g imperial: 10 oz name: thick-cut bacon, diced

• id: sharp_cheddar metric: 200g imperial: 1 1/2 cups name: sharp cheddar cheese, grated

• id: cream_cheese_filling metric: 115g imperial: 4 oz name: cream cheese, softened

• id: green_onions_rolls metric: 60ml imperial: 1/4 cup name: green onions, finely chopped

• id: garlic_powder metric: 2ml imperial: 1/2 tsp name: garlic powder

• id: black_pepper_rolls metric: to taste imperial: to taste name: freshly ground black pepper

• id: egg_wash metric: 1 large imperial: 1 large name: large egg, beaten

• id: milk_wash metric: 15ml imperial: 1 tbsp name: milk

Instructions

1. In a large bowl, whisk together {bread_flour_rolls}, {instant_yeast_rolls}, {sugar_rolls}, and {salt_rolls}. Add {warm_water} and {olive_oil_rolls}, mixing until a shaggy dough forms.

2. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.

3. Meanwhile, cook {thick_bacon} in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and cool.

4. In a bowl, combine {cream_cheese_filling}, {sharp_cheddar}, {green_onions_rolls}, {garlic_powder}, and {black_pepper_rolls}. Mix until well combined.

5. Punch down the risen dough and roll into a 40x30cm (16x12 inch) rectangle on a floured surface. Spread the cheese mixture evenly over the dough, leaving a 2.5cm (1 inch) border on one long side.

6. Sprinkle the cooked bacon evenly over the cheese mixture. Starting from the long side without the border, tightly roll the dough into a log.

7. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place cut-side up in a greased 33x23cm (13x9 inch) baking dish.

8. Cover and let rise for 45 minutes until puffy. Meanwhile, preheat oven to 190°C (375°F).

9. Whisk together {egg_wash} and {milk_wash}. Brush the tops of the rolls with the egg wash.

10. Bake for 22-25 minutes until golden brown and internal temperature reaches 88°C (190°F). Cool for 10 minutes before serving.

Tips

Bacon Prep: Cook bacon until crispy but not overly hard, as it will continue cooking in the oven. Pat dry thoroughly to prevent soggy rolls.

Cheese Choice: Sharp cheddar provides the best flavor, but you can substitute with Gruyère, Swiss, or a blend of your favorite melting cheeses.

Make Ahead: Assemble the rolls the night before, cover tightly, and refrigerate. Let come to room temperature and rise before baking.

Freezing: Freeze baked rolls for up to 3 months. Reheat from frozen in a 180°C (350°F) oven for 15-20 minutes.

Serving Suggestions: Serve warm with butter, or slice and toast for breakfast sandwiches with scrambled eggs.