- 450g (3 cups) plain flour/bread flour
- 1 tbsp (14g/2 sachets) dried yeast
- 2 tsp caster sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 2 tbsp melted butter
- 175g bacon diced
- 120g (1 1/2 cups) grated cheese
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
Use a spoon to bring the mixture until well combined, then use your hands to form a soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Grease the inside of a large bowl. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Using your fist, punch down the centre of the dough. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
Sprinkle the bacon and cheese over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm place to prove again for 30 minutes or until the dough has almost doubled in size.
Place the tray in the oven and bake for 25-30 minutes or until the cheese melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.
Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.