You can’t beat homemade Cheese and Bacon Rolls!
Spread a little tomato paste down over the risen bread dough, top with cheese and bacon for a pizza style roll. Why not be crazy and add pineapple or olives too? The options are endless. You can easily make a roll that suits everyone.For tops on how to achieve soft fluffy bread every time, please see my Soft bread in the Thermomix is possibe! document.

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Cheese and Bacon Rolls

  • Serving Size: 6

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 140
  • Cook Time: 30
  • Total Time: 170



  • 450g lukewarm water
  • 750g bakers flour
  • 3 teaspoons yeast
  • 1 teaspoon of salt
  • 3 teaspoons of bread improver, optional


  • 200g cubed cheese of choice, grated
  • 46 rashers of bacon, diced


  1. Add the ingredients in this order: water, yeast, flour, improver, salt.
  2. Blitz on speed 7 for 10 seconds to roughly combine.
  3. Knead for 6 mins.
  4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
  5. Leave this to rise for approximately an hour or until doubled.
  6. Remove dough from bowl and form 6 to 8 balls.
  7. Place close together on a lined baking tray. Allow to rise for 30 minutes.
  8. Preheat oven to 180 degrees.
  9. Combine bacon and cheese.
  10. Flatten each roll slightly with your palm and then top each roll with the cheese and bacon mixture.
  11. Bake at 180 degrees for approximately 30-40 minutes.


  • You can use as much or as little cheese as you like for the topping.


Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.



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  1. Deborah Benton March 19, 2014 at 12:36 am - Reply

    sorry to sound dumb but what is interval speed? thanks 🙂

  2. Peta Lee March 19, 2014 at 12:39 am - Reply

    Your kneading function 🙂

  3. Tamarin Carrett March 19, 2014 at 3:25 am - Reply

    I was really excited to make these!! The bread is WAY to dense my kids wouldn’t eat them 🙁

  4. Peta Lee March 19, 2014 at 3:48 am - Reply

    How long did you let the dough rise for?
    I just realised the recipe didn’t say. Have you seen my bread tips on the right hand side of this blog?

  5. Blaire June 15, 2014 at 7:41 pm - Reply

    I made these this afternoon and OMG they are perfect!! I read your bread tips and decided to knead them in thermie for an extra 3 minuets. They are light and fluffy and just delicious!!

  6. Kaylene June 25, 2014 at 12:38 am - Reply

    I was just wondering if these freeze well? Looking at doing a big cook up over the next couple of days and was thinking about these.. Thanks

    • Peta June 25, 2014 at 9:48 am - Reply

      I don’t recall ever freezing them but freeze bread products all the time so I imagine they will be fine once thawed.

  7. Tracey August 17, 2014 at 3:18 pm - Reply

    Hi the cheese and bacon rolls are amazing I make them ever Sunday for school lunches for the week. When cooled make them up and then freeze take out every morning fresh for lunch.
    Thank you very much great recipe

  8. KatS August 22, 2014 at 2:21 pm - Reply

    Can I use instant yeast?

  9. Kim Wiseman August 30, 2014 at 6:55 pm - Reply

    Hi there. I was inspired to make your cheese & bacon rolls after your facebook post the other day. They turned out well but the texture of the bread is a little damper like. Is this the way it should be? I didn’t use bread improver. Your suggestions would be appreciated when you get a chance. Thanks heaps, Kim

    • Peta September 3, 2014 at 8:39 pm - Reply

      Bread improver will give you a lighter, fluffier result. It may need more rising or cooking time? It may not be completely cooked.

  10. Sam August 31, 2014 at 1:38 pm - Reply

    These are just fantastic, the bread is so light a fluffy.

  11. Gin September 1, 2014 at 8:35 pm - Reply

    Whilst the topping and the insides taste nice, the outside of ours are very hard. Are they meant to be light and fluffy like store bought cheese rolls ?

    I did make smaller rolls, but i couldnt reduce the cooking time as they didnt look cooked before 30 min.

    • Peta September 3, 2014 at 8:36 pm - Reply

      The outside will be slightly crunchy but not hard. It will depend on how much tipping you put on. The more topping, the softer they are. They are light and fluffy inside.

  12. Belinda September 10, 2014 at 1:54 pm - Reply

    Made these today for lunch – they were really nice and very simple!!

  13. Fiona October 19, 2014 at 5:41 pm - Reply

    Best recipe ever! No one could believe they were homemade, so much better than the shops. I added some tomato supreme to the top before the bacon and cheese. Softest, fluffiest bread. Definitely a winner here.

  14. Kirra October 21, 2014 at 8:31 am - Reply

    Made these last night.. first time I’ve used bread improver in any of my breads and wow the difference is amazing! Soft and fluffy just like store bought rolls and so so yummy!
    Thanks Peta!

  15. Shannah October 29, 2014 at 1:45 pm - Reply

    These are simply perfect! So light and fluffy, thank-you Peta for another great recipe.

  16. Barbara December 5, 2014 at 8:19 pm - Reply

    OMG made these today and they turned out like mini pizza’s. So delicious and yum. Was a winner all round. Yay!! Thank you Peta 🙂

  17. Kerry Lee January 11, 2015 at 2:30 pm - Reply

    Thank you so much for this recipe! Made it today and hubby loved them! They turned out perfect! Definitely going to make these again!

  18. Tracy Rivett January 31, 2015 at 12:24 pm - Reply

    Just about to make these – using unbleached spelt flour – does the quantity of water / kneading time differ??

    • Peta February 5, 2015 at 12:16 pm - Reply

      You will require less water 🙂

  19. Katie Lang March 10, 2015 at 1:24 pm - Reply

    These are great! They are now on our weekly rotation. They also freeze really well too.

  20. Victoria April 2, 2015 at 4:32 pm - Reply

    Awesome rolls, halved the recipe and only used cheese as a topping. They were so fluffy and delicious. Kids loved them!

  21. Kate September 6, 2015 at 8:09 pm - Reply

    Peta, your bread recipes are the BEST! Always turn out so light and fluffy. Your cheese and bacon rolls, and scrolls are a regular rotation for my kids lunches. I always have some in the freezer too.

  22. Michele June 6, 2017 at 3:57 pm - Reply

    What flour to use if I am subbing GF is it plain or sr

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