Cheese and Bacon Scrolls: Easy Steps to Golden Fluffy Scrolls

These cheese and bacon scrolls are the kind of bake that disappears within minutes of coming out of the oven. Soft, fluffy dough rolled up with crispy bacon and melted cheese, golden on top and pull-apart tender inside. They work for breakfast, lunchboxes, party food or afternoon tea and they never last long.

This cheese and bacon scrolls recipe has been my go-to for years. I have made them for school fundraisers, weekend brunches and plenty of last-minute gatherings where I needed something that would impress without taking all day.

In this post I will walk you through the dough, the filling, the troubleshooting tips and how to get that perfectly golden top every single time.

Why this cheese and bacon scrolls recipe works

A good scroll needs to be soft inside and golden outside, with filling in every single bite. This cheese and bacon scrolls recipe delivers all three consistently.

• Soft, fluffy dough. A simple yeast dough with a short rise gives these cheese and bacon scrolls their light, pull-apart texture without needing hours of work.
• Filling in every bite. Rolling the filling all the way to the edges of the dough means every slice has bacon and cheese throughout, not just in the middle.
• Golden, cheesy top. Extra cheese scattered over the top before baking melts into a golden crust that makes these scrolls look as good as they taste.
• Ready in under 90 minutes. Including the rise time, this cheese and bacon scrolls recipe comes together faster than most yeasted bakes.

A little story from my kitchen

I used to be intimidated by yeast dough. I was convinced it was complicated and that mine would never rise properly. My first batch of cheese and bacon scrolls sat in the tin looking completely flat and I was ready to give up.

It turned out my kitchen was too cold for the dough to rise. I moved the tin next to the oven and covered it with a tea towel, and within 45 minutes the scrolls had doubled in size.

Now this cheese and bacon scrolls recipe is one I make on autopilot. The dough is genuinely easy once you understand what it needs, and the results are worth every minute.

The key ingredients for these cheese and bacon scrolls

Instant yeast

Instant yeast does not need to be activated in warm water first, which saves time and reduces the chance of things going wrong. It goes straight into the dry ingredients with the flour.

Warm milk

Warm milk rather than water gives the dough a richer, slightly softer result. Make sure the milk is warm to the touch but not hot. Too hot will kill the yeast and your cheese and bacon scrolls will not rise.

Smoked bacon

Fry the bacon until it is crispy before adding it to the scrolls. Undercooked bacon releases moisture during baking which can make the dough soggy. Crispy bacon also gives a much better flavour throughout the filling. According to BBC Good Food, pre-cooking bacon before adding it to baked goods is essential to avoid a greasy, undercooked texture in the finished product.

Cheddar cheese

Use a good quality sharp cheddar for the most flavour in these cheese and bacon scrolls. Freshly grated cheese melts far better than pre-shredded, which often contains anti-caking agents that prevent a smooth melt.

Ingredients you will need

For the dough

• 3 cups plain flour, plus extra for dusting
• 2 teaspoons instant yeast
• 1 teaspoon caster sugar
• 1 teaspoon salt
• 1 cup warm milk
• 2 tablespoons olive oil

For the filling

• 6 rashers bacon, diced and cooked until crispy
• 1 1/2 cups cheddar cheese, freshly grated
• 2 tablespoons Dijon mustard
• 2 spring onions, finely sliced
• Extra 1/2 cup grated cheese for the top

This cheese and bacon scrolls recipe makes 12 scrolls, perfect for sharing at a party or packing into lunchboxes.

How to make cheese and bacon scrolls step by step

1. In a large bowl, combine the flour, instant yeast, sugar and salt. Make a well in the centre and add the warm milk and olive oil. Mix with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave in a warm spot to rise for 45 minutes, or until doubled in size.
3. While the dough rises, cook the diced bacon in a frying pan over medium-high heat until golden and crispy. Drain on paper towel and set aside to cool.
4. Preheat your oven to 190 degrees Celsius fan-forced. Grease a 23cm square baking tin or line it with baking paper.
5. Once risen, punch down the dough gently and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 35 x 25cm.
6. Spread the Dijon mustard evenly over the dough all the way to the edges. Scatter over the crispy bacon, grated cheddar and spring onions.
7. Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife to cut into 12 even rounds, each about 3cm thick.
8. Arrange the scrolls cut-side up in the prepared tin, leaving a small gap between each one. Scatter the extra grated cheese over the tops.
9. Cover loosely with a tea towel and leave to rest for 15 minutes while the oven heats. Bake for 20 to 25 minutes until golden brown on top and cooked through.

Cheese and bacon scrolls troubleshooting

Here are the most common problems with this cheese and bacon scrolls recipe and how to fix them.

Dough not rising

• Kitchen too cold. Yeast needs warmth to activate. Place the bowl near the oven or in a slightly warmed oven turned off at around 30 degrees.
• Milk too hot. Liquid above 45 degrees will kill the yeast. The milk should feel warm but comfortable on your wrist.

Scrolls unrolling in the oven

• Dough rolled too loosely. Roll the log firmly and evenly so the layers are tight. Pack the scrolls snugly in the tin so they support each other as they bake.

Soggy base

• Bacon not cooked enough before filling. Always cook the bacon until crispy before adding to these cheese and bacon scrolls. Raw or undercooked bacon releases fat and moisture into the dough during baking.

Cheese and Bacon Scrolls

Recipe by Ella McKenzieCourse: Party Food, Snack, BreakfastCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, fluffy cheese and bacon scrolls made with a simple yeast dough, crispy bacon, sharp cheddar and Dijon mustard. Perfect for lunchboxes, parties and weekend baking.

Ingredients

• Dough

• 3 cups plain flour, plus extra for dusting

• 2 teaspoons instant yeast

• 1 teaspoon caster sugar

• 1 teaspoon salt

• 1 cup warm milk

• 2 tablespoons olive oil

• Filling

• 6 rashers bacon, diced and cooked until crispy

• 1 1/2 cups cheddar cheese, freshly grated

• 2 tablespoons Dijon mustard

• 2 spring onions, finely sliced

• 1/2 cup extra grated cheddar for topping

Directions

• Mix flour, yeast, sugar and salt. Add warm milk and oil, mix to a rough dough, then knead for 8 minutes until smooth.
• Place in an oiled bowl, cover and leave in a warm spot for 45 minutes until doubled in size.
• Cook bacon until crispy. Preheat oven to 190 degrees Celsius fan-forced. Grease a 23cm square tin.
• Roll dough into a 35 x 25cm rectangle. Spread with Dijon mustard, scatter over bacon, cheese and spring onions.
• Roll up tightly from the long edge and cut into 12 rounds. Place cut-side up in the tin.
• Scatter extra cheese over the tops. Rest 15 minutes, then bake for 20 to 25 minutes until golden.

Notes

• Crispy bacon is essential: Always cook the bacon until crispy before adding to the filling or the scrolls will have a soggy base.
• Warm spot for rising: If your kitchen is cold, place the dough bowl near the oven or in a slightly warmed oven to help the yeast along.
• Freshly grated cheese: Grate the cheese yourself for the best melt. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
• Freeze after baking: These cheese and bacon scrolls freeze well. Cool completely, wrap individually and freeze for up to 2 months. Reheat in the oven at 160 degrees for 10 minutes.

Filling variations to try

The dough in this cheese and bacon scrolls recipe works brilliantly with other fillings too. Here are a few favourites to try once you have the base method down.

Sun-dried tomato and feta

Replace the bacon with finely chopped sun-dried tomatoes and swap the cheddar for crumbled feta. A great vegetarian option with a Mediterranean flavour.

Ham and cheese

Use thin slices of leg ham instead of bacon for a milder, kid-friendly filling. Add a little relish or tomato paste under the ham for extra flavour.

Vegemite and cheese

A truly iconic Aussie flavour combination. Spread a thin layer of Vegemite instead of mustard and top generously with cheddar. Simple, salty and absolutely delicious.

Make ahead and storage

These cheese and bacon scrolls are a great make-ahead option for busy weeks or party prep.

Same day

These scrolls are best eaten on the day they are baked, warm from the oven or at room temperature within a few hours.

Next day

Store cooled scrolls in an airtight container at room temperature for up to 2 days. Warm in the oven at 160 degrees for 8 minutes before serving to refresh them.

Freezer

These cheese and bacon scrolls freeze very well. Cool completely, wrap individually in plastic wrap and freeze for up to 2 months. Reheat from frozen at 160 degrees Celsius for 12 to 15 minutes.

Frequently asked questions

These cheese and bacon scrolls are the kind of bake that earns you a reputation. Make a batch once and you will be asked to bring them to every gathering from then on.

Happy cooking from my Newcastle kitchen.

Ella x