When it comes to holiday time, particularly when you are camping, you start to rely on convenience food.  Would you believe that the campground we stay in…the baker does daily run through? Anyway, when it came to quick breakfasts, we got a few cheese and bacon rolls for on the go.  Yep I just admitted it.  We bought cheese and bacon rolls.

When we got home, I decided I wanted to try making them myself.  And what better way to make them, than with a conventional and a Magimix Cook Expert method?

These are super easy to make, and this recipe makes 12!!  They freeze and defrost well and they are just the right size for the lunchbox.  Not only that, but you know when you make them yourselves they contain no nasties.  

Oh, and there is the satisfaction of saying: “I made them myself”!  These are also great for getting the kids involved, super simple and easy to do.  Being able to say they made them themselves is such a cool thing for kids.

I really enjoy bread rising and the best time of year for it is in summer.  But if it’s winter and you want to make these, I recommend placing the dough in a bowl, then place a larger bowl around the outside and fill with 30-degree (celsius) water and cover with a towel.  It really helps with the rising process.

There is no need to cook the bacon for on top, it gets cooked in the process. You chop it small enough that it gets cooked through!

Want more school lunchbox ideas?  Try these:

Baked zucchini fritters, 4 ingredients!

Enriched, even better yoghurt dough scrolls

Lunchbox bacon and veggie quiches

Cheese and bacon rolls, just like bakery ones! Conventional method

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours

These delicious cheese and bacon rolls are just like bakery ones and quick and easy to make with a conventional or Magimix Cook Expert method.

Print

Ingredients

• 500 g strong white bread flour
• 300 ml water (body temp)
• 9g fresh yeast
• 8g salt
• 1 egg, lightly whisked
• 1 tbsp milk
• 1 cup grated cheese
• 3 rashers bacon, finely chopped

Instructions

1. Combine the yeast and water together and allow to froth for a minute.
2. Add the flour, salt and yeast/water combo to a large bowl and mix well to combine.
3. Take the dough out of the bowl and knead for 5 minutes on a floured bench until a dough is formed.
4. Place in a large bowl and cover with a damp towel for 1 hour.
5. On a floured bench, knock back the dough. Roll into a large log and shape into 12 equal roll shapes.
6. Line a tray with baking paper and put the rolls on it. Cover with a damp towel for 30 minutes.
7. Preheat the oven to 240 degrees celsius.
8. Squash the rolls down slightly. Whisk the egg and milk together and brush the tops of the buns.
9. Combine the grated cheese and bacon and cover the tops of the buns.
10. Lower the oven temp to 200 degrees celsius and place the buns in the oven for 20 minutes.
11. Remove and place on a wire rack.

Notes

These freeze well in containers.

Read my suggestions in the blog post for proving dough in cooler weather.

Nutrition Information:

Yield: 12 Serving Size: 1 roll
Amount Per Serving: Calories: 224 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 426mg Carbohydrates: 31g Fiber: 1g Sugar: 0g Protein: 10g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

Cheese and bacon rolls, just like bakery ones! Magimix Cook Expert method

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours

These delicious cheese and bacon rolls are just like bakery ones and quick and easy to make with a conventional or Magimix Cook Expert method.

Print

Ingredients

• 500 g strong white bread flour
• 300 ml water (body temp)
• 9g fresh yeast
• 8g salt
• 1 egg, lightly whisked
• 1 tbsp milk
• 1 cup grated cheese
• 3 rashers bacon, finely chopped

Instructions

1. Add the flour, salt and yeast, water combo to the metal bowl and select. BREAD/ BRIOCHE programme. If it isn't well combined, run the same programme again.
2. Place the dough a large bowl and cover with a damp towel for 1 hour.
3. On a floured bench, knock back the dough. Roll into a large log and shape into 12 equal roll shapes.
4. Line a tray with baking paper and put the rolls on it. Cover with a damp towel for 30 minutes.
5. Preheat the oven to 240 degrees celsius.
6. Squash the rolls down slightly. Whisk the egg and milk together and brush the tops of the buns.
7. Combine the grated cheese and bacon and cover the tops of the buns.
8. Lower the oven temp to 200 degrees celsius and place the buns in the oven for 20 minutes.
9. Remove and place on a wire rack.

Notes

These freeze well in containers.

Read my suggestions in the blog post for proving dough in cooler weather.

Nutrition Information:

Yield: 12 Serving Size: 1 roll
Amount Per Serving: Calories: 224 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 426mg Carbohydrates: 31g Fiber: 1g Sugar: 0g Protein: 10g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.