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.
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.
- 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.
4 Ingredient Cheese and Bacon Rolls
- 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
- 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.
- 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;
More Bread Recipes
Make sure to check out my other bread recipes. Including my delicious Irish potato bread recipe, and boozy banana bread.
Can you put the bacon and cheese right inside the roll?
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.
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?
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.
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.
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.
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.
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.
fabulous! healthy and delicious I could not ask for more this recipes.
So glad to hear that you enjoyed the recipe.
So glad you enjoyed them Blitzo.
I used this recipe to make pizza pockets with my niece's and nephews and they loved it. Really easy and a great result
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.
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!
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.
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?
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.
Can you use Bob Red Mill gluten free flour + bp instead of regular self rising flour?
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.
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?
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.
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.
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.
Correction.. the recipe says *150grams of flour (1cup) and not 100grams in my post.
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.
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.
can you make these with gluten free self raising flour
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.
If we don't have Greek yogurt, what is the substitute or can we omit it
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.