Husband came home from work the other day and said he had tried some bread from a local upmarket bakery. He was amazed when he tasted it and said that my bread was so much better! Feeling rather flattered and inspired I sat down and wrote out a few new recipes to try out. This was one of them and they were awesome 🙂
800grams white bread flour
1 tablespoon dry yeast
2 tablespoons of sugar or honey
2 teaspoons of salt
3 tablespoons sunflower oil
2 cups of warm water
50g butter, melted
6 bacon rashers, chopped
100g grated tasty cheese
35g grated parmesan
Mix all ingredients and using the dough hook on your mixer, run on low for 5 minutes. If you don’t have a mixer, mix ingredients with a wooden spoon and knead for 5 minutes.
Place into an oiled bowl and cover with plastic wrap. Leave for about an hour to rise.
Preheat oven to 220 degrees (C).
When risen, roll out dough in a rectangle (approx 45 x 35cm) on an oiled bench. Brush liberally with melted butter, sprinkle evenly with cheeses and bacon.
Roll up the dough from short end to short end. Push each end in with your fingers. Cut the roll into slices with a bread knife. Each slice should be about 3cm in width. Place the pieces, cut side up in a tray lined with baking paper. Sit each slice next to another with a little space for spreading. Brush with any remaining butter and allow to sit for 10 minutes.
Bake in oven until golden brown (approx. 20 – 30 minutes)
Turn out onto a cooling rack. They’re really delicious when eaten warm 🙂
You’d have to be an Aussie for cheesimite scrolls! Love your recipe. Was easy and uncomplicated. Much appreciated. Thanks.
Thanks Mandy, I’m glad you like it 😀
These look fabulous! Have you ever frozen the dough to bake at a later time?
No, I freeze baked breads all the time but have never tried freezing dough. Have you tried it?
Hi Kelly, You chop up uncooked – raw bacon and put it in the dough? I’m not surprised hubby likes your homemade bread better. The photo makes me drool 🙂
I do. Because the bacon is not actually raw, it’s been through a curing process, just like ham, and is therefore safe to eat – even uncooked (though I don’t do that!).
I admit I had to look up “tasty cheese” – here (USA) it looks like the equivalent would be either a medium or sharp cheddar (Google results vary!)? Can’t wait to try these!!!
To be honest, I think a variety of cheeses would work beautifully, but then I could just eat cheese all day 😂
Thank you Kelly, they look delicious and nothing complicated to do
No, not complicated at all!
Those sound delicious. Good when you have company staying over too. I saved the recipe and look forward to trying it. Thanks for sharing.
Yes, they are wonderful for sharing and guests are super impressed when you pull a tray of hot scrolls out of the oven! 😄
That's a good point Sue, these are easy to convert to cheesy mite scrolls. I never buy them these days, as you say, they're just too expensive!
No I don't Therese, I once borrowed her book "The Universal Loaf" from the library.
These look so delicious. We'll have to make some!
Isn't it a wonderful skill? The cheese and Vegemite scrolls are almost $4 each in the shops and goodness only knows what else is in them!
Bravo!
Kelly, Do you own some of her cook books? The bread one looks great. I might have to buy it sometime soon.
Kelly, they remind me of some scrolls posted on the DTE forums a few years ago that I keep meaning to try out. Yours do look yummy I must admit.