Sourdough Cheese and Bacon Rolls

Deliciously soft sourdough rolls topped with crispy bacon and molten cheese, perfect for snacking on the go or feeding a crowd! These freeze really well too!

Course Bread

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 40

Cook Time 30

Proofing Time 10

Total Time 11 10

Servings Rolls

Calories 358kcal

Equipment

Stand Mixer
Digital Scales
Baking Sheet

Ingredients

100 g Sourdough Starter (see notes for using sourdough discard)
250 g Water
500 g Bread Flour
10 g Salt
20 g Sugar
60 g Olive Oil
20 g Butter (melted)
200 g Sharp Cheddar Cheese (shredded)
200 g Bacon (diced)

Instructions

Combine the sourdough starter, water and flour into the bowl of your stand mixer and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
Now add the salt, sugar and olive oil to the bowl and knead the dough for around 3 to 6 minutes.
You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
Now it's time to let the dough bulk ferment at room temperature. You want the dough to rise to around 30% for this bake.
Once the dough has risen, it's time to shape it into rolls. I've divided the dough into 12 rolls weighing around 80g each. You'll need to weigh your dough and then divide it into 12 equally weighted pieces. Shape each portion of dough into a round and give it a little tension by rolling it on the counter top.
Once all of the dough pieces are shaped, gently place them onto a large baking tray or cookie sheet that has been lined with parchment paper.
Now you need to let the rolls proof and become nice and puffy before you add the bacon and cheese. Cover the rolls with a damp cloth and allow them to get nice and puffy.
When you're ready to bake, turn your oven on and set the temperature to 180C/350F.
While the oven is preheating, brush each of the rolls with melted butter and top them with equal amounts of shredded cheese and diced bacon.
Place the tray of bacon and cheese sourdough rolls into the oven and bake for around 30 minutes, or until they are golden brown and baked through.
Remove from the oven and allow to cool before serving.

Notes

Sourdough Starter or Sourdough Discard - I've made these using active sourdough starter that is fed and bubbly. If you would prefer to use sourdough discard you'll need to add 100g of sourdough discard plus 7g of instant yeast in place of the starter. You'll also need to adjust the baker's timeline to suit a shorter time frame when using commercial yeast.

You can read more about the difference between sourdough starter and sourdough discard here.

Nutrition