Quick and easy 4 ingredient cheese and bacon rolls. You won't believe how soft and fluffy these buns are. The recipe takes 30 minutes from start to finish, and it will become a staple in your recipe collection!
I was skeptical when I first heard of Jennifer Hanlon's viral recipe on TiKTok. It all seemed a little too easy, and too tasty to be true. So we made them, and then made them again, and again.
It's a brilliant recipe. Ticks the recipe boxes we love, easy and tasty. They are perfect to whip up for breakfast or lunch, or as an after school snack.
RELATED: Feeling like a fruit version of these buns? Try my quick hot cross bun recipe.
There is one downside. They are at their best straight out of the oven and eaten warm. Not a big downside as these 4 ingredient cheese and bacon rolls don't last very long out of the oven in any case.
Sara xxx
What's in this post
Ingredients
- Grated Cheese: You can use any grated cheese you like. I went for a mix of mozzarella, parmesan, and tasty cheese. Which gave nice stretchy melty results that also browned.
- Greek Yoghurt: Use full fat, not low fat for this recipe.
- Self Raising Flour: If you don't have self-raising flour in the cupboard use plain flour instead and add 2 teaspoons of baking powder.
- Bacon: You can use shortcut/Canadian bacon or rashers.
Super Fluffy Rolls
The fluffy aspect of these 4 ingredient cheese and bacon rolls is quite amazing and rather unexpected. So much so I had to give you a close up look!
Recipe Walk Through
Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.
Over medium heat cook diced bacon in a frying pan until it starts to go crispy. Place pan with bacon to the side to cool while you make the dough for the rolls.
In a medium sized bowl add sifted flour and yoghurt.
Mix with a spoon until it comes together.
Place dough on a flour surface and knead until the dough becomes smooth. It won't take long and you don't want to over knead the dough.
If the dough is too sticky to handle add a little more flour. The dough is on the sticky side but is workable.
Form dough into four balls. Place dough balls on the lined baking sheet.
Flatten the dough balls slightly with the tips of your fingers, and make sure the balls are just touching.
Top each roll with the cooked bacon. Save a little bacon for a final top layer on the rolls.
Push the bacon into the dough slightly, but try not to flatten the rolls too much.
Add a layer of cheese.
Then top with some more bacon, and any cheese that has fallen off the buns.
Place the 4 ingredient cheese and bacon rolls in the oven and bake for 20 minutes or until they are cooked through and browned.
Printable Recipe
4 Ingredient Cheese and Bacon Rolls
Ingredients
- 100 grams (½ cup) bacon | diced
- 70 grams (½ cup) grated cheese
- 200 grams (¾ cup) Greek yoghurt
- 150 grams (1 cup) self-raising flour | extra flour for kneading and rolling
Instructions
- Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.
- Over medium heat cook diced bacon in a frying pan until it starts to go crispy. Place pan with bacon to the side to cool while you make the dough for the rolls.
- In a medium sized bowl add sifted flour and yoghurt. Mix with a spoon until it comes together.
- Place dough on a flour surface and knead until the dough becomes smooth. It won't take long and you don't want to over knead the dough.If the dough is too sticky to handle add a little more flour. The dough is on the sticky side but is workable.
- Form dough into four balls. Place dough balls on the lined baking sheet. Flatten the dough balls slightly with the tips of your fingers, and make sure the balls are just touching.
- Top each roll with some cooked bacon, then a layer of cheese, then some more bacon on top of the rolls.
- Place rolls in the oven and bake for 20 minutes or until they are cooked through and browned.
- Allow to cool slightly before separating with a knife. Serve and eat immediately.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Bread Recipes
Make sure to check out my other bread recipes. Including my delicious Irish potato bread recipe, and boozy banana bread.
Jean
These are so easy to make. Only change I make is adding bacon to the dough which I cook before adding and make sure it's cooled. I do this because hubby loves his rolls halved and toasted so flavour is in the bottom half as well. This recipe is my go to love them
Sara McCleary
Hi Jean
I love your idea of add extra bacon into the dough mix!
Cheers, Sara
Louise
Hi I have made these rolls once before and they were delicious. Can I make them fruit buns as an alternative please.
Regards
Sara McCleary
Hi Louise
Good question, and yes you can. I experimented and made hot cross buns based on this recipe. You can see the recipe here https://bellyrumbles.com/quick-hot-cross-buns-recipe/
Obviously, you can make them normal fruit buns. Have fun 🙂
Cheers, Sara
Karzza
I made these rolls, but the oven was too hot and cooked a little too fast and the middle was still quite doughy. I propose next time to put them in the oven for around 7 minutes first then flip and add the toppings and also to reduce the heat. I look forward to making these rolls again as they were quick to make and apart from the above first try were delicious as a side to our meal instead of other starchy foods.
Sara McCleary
Hi Karzza
Thanks for taking the time to share your experience. I am glad you enjoyed them aside from them not turning out 100%. I hope you get a better result next time.
Cheers, Sara
Ellen
Hi please can you help me i would like to know if you think these can be made with Gluten free flour. They look delicious.thank you .
Sara McCleary
Hi Ellen
Sadly I am not an expert with gluten free flour. I haven't tried this recipe using it. I don't know how it would go. It may be worth giving it a go and see what happens. If you do, my fingers are crossed it works, and please let me know. They are yum.
Cheers, Sara.
Nicola Jones
Hi, I made these 2 nights ago but was doing it late as I needed something last minute for kids lunch, and were great success. But I have to confess, because I was tired I read it wrong and put some cheese IN with the dough. But turned out so well I'm doing it that way again! Thankyou!
Sara McCleary
Hi Nicola
What a brilliant mistake to make! I love the idea and will give it a go next time I bake a batch. Thanks for sharing.
Cheers, Sara
R H
Can I use butter milk as an alternative to yoghurt
Sara McCleary
Hi RH
No you can't, sorry.
Cheers, Sara.
Deborah stevens
I made them there were great I had to make more kids loved it
Sara McCleary
Hi Deborah,
Really happy that you and the family enjoyed them. Sorry you had to make another batch as the kids really enjoyed them. Good thing it is an easy recipe :D.
Cheers, Sara
J
I am a picky eater so before I cook them, I would love to know if the bread roll tastes similar to a normal one.
Sara McCleary
Hi J
They are a quick bread, they don't contain yeast. A "normal" bread roll would contain yeast. That makes a difference. Similar yes, the same no. Will you like them or not? I can't answer that for you.
Cheers, Sara
Joan
I would like to try this recipe. Have you tried it in an air fryer using half the recipe? It would be too much to eat at once (while warm) for two people. I sure looks yummy.
Sara McCleary
Hi Joan,
I haven't tried this recipe in an air fryer. Halving the dough recipe shouldn't be a problem.
If you try them in an air fryer I would reduce the temperature to 180 deg. If you do give them a go please let me know how they turn out.
Cheers, Sara
Lisa Rufft
Can you put the bacon and cheese right inside the roll?
Sara McCleary
Hi Lisa
I have never tried it that way, I've always made this recipe like how I have shared it in this post. Not really sure if they would work to be honest. If you have a go making them with the cheese and bacon inside the rolls let me know how you go.
Cheers, Sara
Kirsty
Hi Sara, would I be able to make a few batches of these as per the recipe, right up the the step before putting them in the oven, and instead put them in the freezer as a 'ready to bake' quick option for a rainy day? Do you think they would defrost/cook okay from frozen?
Sara McCleary
Hi Kirsty, I really am not sure how they would go if frozen before baking. I've never tried it as this recipe is so quick and easy to make. My concern with freezing is the yoghurt. The yoghurt along with the self raising flour is the active ingredient to give the rolls lift. Will freezing the dough kill the active culture in the yoghurt and stop the fermentation which aids with the dough rise? I'm not sure.
What I suggest is to make a batch, freeze a portion of the dough (maybe one roll, bake and eat the others), and experiment to see how it goes. Do let me know how you go if you do.
Cheers Sara
Jane
I seriously can't believe how easy these buns were to make. I made a double batch with the kids on the weekend. Fun to make and they tasted fantastic. They don't taste like a normal bread roll, but we found them delicious, light and fluffy. They are best eaten when still warm. Will be making them again as they are so perfect for breakfast.
Sara McCleary
Hi Jane
Makes me happy to hear that they were a hit with you and the family. They are different in texture from normal bread rolls where yeast is used, and that is so true. But it doesn't make them any less delicious. They are perfect for an easy breakfast, great idea.
Cheers, Sara
Dave
I agree with another commenter; these were not fluffy at all. They ended up like spongy pancakes as they did not rise. It might be because I used flour and baking powder instead of self-rising flour, but the recipe said that could be done, so I assumed it would turn out the same. I definitely did not use too much flour, as I used a sifted level cup, and if anything I under-kneaded the dough since it was so sticky (when you say the dough is sticky, that is an understatement... I ended up with as much on my hands as were in the rolls!) Finally, I cooked them at 390°F for 20 minutes and they were still doughy inside. I had to cook them for another 12 minutes just to get them to be some semblance of edible. We tried to eat them anyway, but the rolls were so bland, we ended up just eating the tops with the cheese and bacon off them. I'll admit... maybe I did something wrong, but I followed your directions very closely and did not get good results.
Sara McCleary
Hi Dave
Sorry to hear that the recipe didn't turn out for you. It sounds like you didn't use enough flour, but not being in the kitchen when you made them I would be only guessing as to what went wrong.
Cheers, Sara
Blitzo
fabulous! healthy and delicious I could not ask for more this recipes.
Sara McCleary
Hi Blitzo
So glad to hear that you enjoyed the recipe.
Cheers, Sara
Sara McCleary
So glad you enjoyed them Blitzo.
Jessica
I used this recipe to make pizza pockets with my niece's and nephews and they loved it. Really easy and a great result
Sara McCleary
Hi Jessica
I love your idea! That is a great way to use this recipe, I am going to have to give making some pizza pockets a go.
Cheers, Sara
Sara
Hi Sara, I see that these should be eaten right away but if wanting to store them how long do they keep for? Thank you!
Sara McCleary
Hi Sara
Always nice to meet another Sara 🙂
These really are a make and eat item. I find that they just aren't as tasty if left.
Cold they are okay, but not a nice as warm straight out of the oven. Reheating makes them a little denser. It all has to do with the trick of only using yoghurt and flour to create the bread roll.
If you do store them, do so in the fridge for 24 hours. I've never kept them around for longer than that (eaten by the family). Reheat in a preheated oven until they are warm.
Cheers, Sara
Nancy Collins
Could I make this with Almond flour instead of self rising flour? I only have Almond flour available at the moment and I really want to try this recipe. Would I have to add the baking powder to it as well?
Sara McCleary
Hi Nancy
Unfortunately, this recipe won't work with almond flour, even if you added baking powder. They would end up like rock cakes I'm sorry to say.
Cheers, Sara
Donna
Can you use Bob Red Mill gluten free flour + bp instead of regular self rising flour?
Sara McCleary
Hi Donna
I've not used Red Mill GF flour + bp in this recipe before therefore I can't tell you how they would turn out. If you do try using it with this recipe please let me know how you go.
Cheers, Sara
Audrey
Could I substitute mayo instead of yogurt?
Sara McCleary
Hi Audrey,
No. The recipe won't work, you need the active agents in the yoghurt.
Cheers, Sara
Michelle L
My family wasn't a fan.. i think its perhaps the greek yogurt which we don't usually eat... ? would another yogurt provide the same results?
Sara McCleary
Hi Michelle
Sorry your family wasn't a fan. Any plain non sweetened yoghurt should work.
I haven't experimented with making these rolls using, sweetened plain, fruit yoghurt or coconut yoghurt. To make them a sweet quick easy roll.
Cheers, Sara
Nadine
This is the second time I have made these and they were even better than the first as I did not add any extra flour. I just formed them into a rough sticky ball and they were perfect. Very fluffy. I doubled the recipe and they all disappeared within minutes.
Sara McCleary
Hey Nadine
So glad you love the recipe. It is a sticky dough, but it works as you know. They disappear pretty quickly in my house too when I make them.
Cheers, Sara
K
Correction.. the recipe says *150grams of flour (1cup) and not 100grams in my post.
K
Your recipe says 100 grams of flour but then has 1 cup next to it and then lower down it confirms that 1 cup is 250grams. I used 1 cup of flour to the other ingredients listed. The dough was sticking to everything including floured hands and bench top. I had to continue adding flour to create some sort of even wet dough so it wasn't a slop. These rolls turned out fully dense, heavy and not fluffy at all and more like pizzas.
Sara McCleary
Hi K
As mentioned in the post, it is a sticky dough. The reason why your buns turned out dense is you added way too much flour and when doing so probably would have over kneaded the dough as well. I'm sorry they turned into a fail for you.
Further down where you mention that I state that "1 cup equals 250 grams", you have read that incorrectly. It confirms that 1 Australian cup equals 250mls.
Cheers, Sara
LYNNE
can you make these with gluten free self raising flour
Sara McCleary
Hi Lynne
I have never tried making these with gluten-free self-raising flour. In theory, it should work. If you do try this recipe with gluten-free flour please let me know how you go.
Cheers, Sara.
Denise muzi
If we don't have Greek yogurt, what is the substitute or can we omit it
Sara McCleary
Hi Denise
As it is a key ingredient you can't simply leave it out. If you can't find Greek yoghurt any European style or any natural non-flavoured (not sweet) full-fat yoghurt will do.
Cheers Sara