Cheese Bacon Bread Rolls [Buydeem Oven Recipe]

Mix all the dough ingredients except the butter and knead until smooth. Add the butter and knead until you can pull a thin windowpane.

Place the dough in a bowl, cover with plastic wrap, and put it in the oven. Place a tray of hot water beside the dough and set the oven to proofing mode at 38°C for 1 hour.

When the dough has doubled in size, the first proof is done. Dip a finger in flour and poke the dough; it should neither collapse nor spring back.

While the dough is doing its first proof, prepare the filling: pan‑fry the bacon, cut into small pieces, mix with the cheese, and set aside.

After the first proof, deflate the dough, divide it into 8 equal pieces, shape into balls, cover with plastic wrap, and let rest for 15–20 minutes.

After resting, deflate each dough ball and roll it out.

Wrap the filling inside and pinch the seams tightly closed.

Place seam‑side down on the baking tray.

Put the tray back into the oven and use the proofing function for the second rise. When the rolls have doubled in size, take them out, remove the tray of hot water, and preheat the oven to 190°C for 20 minutes.

Dust the surface of the dough with flour, then use a knife or scissors to cut a cross on top to expose some of the filling.

Bake in the preheated oven on the middle rack for about 18–20 minutes. Since every oven is different, check the rolls in the last few minutes and adjust as needed.

They taste best right out of the oven! Make sure you eat at least one immediately.

If you keep them for the next day, reheat in the oven for a few minutes to bring back the delicious taste.