These sourdough discard bacon and cheddar rolls are filled with cream cheese, crispy bacon, and cheddar for a savory breakfast the whole family can enjoy. The dough comes together by hand without a stand mixer, and while it takes a few hours for the dough to rise, the hands-on work is simple.
I like making a large batch at the beginning of the week so we have a homemade breakfast ready to go on busy mornings. With 20 rolls per batch, there is plenty to share or keep in the refrigerator for later.
Warm one in the microwave or oven, and you have a filling breakfast without starting from scratch.
Why You’ll Love This Recipe
- A make-ahead breakfast: Make a batch at the beginning of the week for easy breakfasts on busy mornings.
- A delicious way to use sourdough discard: Put leftover starter to good use in a soft, yeasted dough.
- No stand mixer needed: You can mix and knead the dough by hand with a little elbow grease.
- A savory, creamy filling: Cream cheese, crispy bacon, and cheddar are rolled into soft layers of bread.
- A generous batch: This recipe makes 20 rolls, and you can easily halve it if you don’t need as many.
Creamy Sourdough Discard Bacon and Cheddar Rolls Recipe
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Ingredients
For the dough:
- 400 Grams Lukewarm Water
- 14 Grams Active Dry Yeast
- 200 Grams Sourdough Discard
- 35 Grams Avocado Oil
- 2 Large Eggs
- 900 Grams Bread Flour plus extra for kneading
- 115 Grams Granulated Sugar
- 15 Grams Sea Salt
For the filling:
- 16 Ounces Cream Cheese 2 (8-ounce) blocks, softened
- 12 Ounces Bacon 1 (12-ounce) package, cooked until crispy and crumbled
- 1 Cup Cheddar Cheese shredded, plus extra for topping if desired
- Your favorite seasonings salt, and pepper to taste
Instructions
- Activate the yeast. In a large mixing bowl, whisk together the lukewarm water and yeast. Let the mixture sit for 10–15 minutes to activate.400 Grams Lukewarm Water, 14 Grams Active Dry Yeast
- Mix the wet ingredients. Add the sourdough discard, avocado oil, and eggs. Whisk until combined.200 Grams Sourdough Discard, 35 Grams Avocado Oil, 2 Large Eggs
- Add the dry ingredients. Stir in the bread flour, sugar, and salt with a wooden spoon until the water is absorbed. The dough will look rough and lumpy at this stage.900 Grams Bread Flour, 115 Grams Granulated Sugar, 15 Grams Sea Salt
- Knead the dough by hand. Turn the dough onto a lightly floured work surface. Sprinkle with additional flour as needed, then press, push, fold, and turn the dough until it forms a smooth, elastic ball. Avoid adding more flour than necessary.
- Let the dough rise. Place the dough back in the mixing bowl and cover with a damp towel. Let it rise in a warm spot until doubled in size, about 2–3 hours. Rising time will vary depending on your kitchen temperature.
- Prepare the filling. Beat the softened cream cheese until light and fluffy. Fold in the crumbled bacon and shredded cheddar. Season with your favorite seasonings, salt, and pepper to taste.16 Ounces Cream Cheese, 12 Ounces Bacon, 1 Cup Cheddar Cheese, Your favorite seasonings
- Divide the dough. Once the dough has doubled, turn it onto a lightly floured surface and divide it into two equal portions.
- Roll out the first portion. Roll one portion into a wide rectangle. Spread half of the cream cheese filling evenly over the dough.
- Cut the dough into strips. Use a pizza cutter to cut the rectangle into 10 strips.
- Shape the rolls. Roll each strip individually, then pinch the end of the dough to help keep the roll sealed. Place the rolls on a baking sheet lined with two layers of parchment paper. Repeat with the remaining dough and filling to make 10 more rolls.
- Flatten and let rise again. Gently press down on the tops of the rolls to flatten them slightly. They will expand as they rise and bake. Cover loosely with plastic wrap and let rise until doubled in size, about 1–2 hours.
- Preheat the oven. Heat the oven to 350°F. If desired, sprinkle a little extra shredded cheddar over the rolls before baking.
- Bake the rolls. Bake for 20–25 minutes, or until the tops are golden brown and the dough is cooked through.
- Cool before serving. Let the rolls rest on the baking sheets for 10–15 minutes before serving. The filling will be very hot straight from the oven.
Notes
Tips for Making the Rolls
- Give the dough enough time to rise. The first rise can take 2–3 hours, depending on the temperature of your kitchen. Look for the dough to double in size rather than relying on the clock alone.
- Knead by hand. The dough may look lumpy at first. Continue working it on a lightly floured surface until it comes together into a smooth, elastic ball.
- Spread the filling evenly. Distribute the cream cheese mixture over the dough so each roll gets a good amount of bacon and cheddar.
- Leave room for rising. The rolls will expand during the second rise and again in the oven. Flattening the tops slightly before the second rise helps them bake evenly.
- Watch for a golden top. Begin checking the rolls around the 20-minute mark. Baking time can vary depending on the size of the rolls and your oven.
Nutrition
Variations
- Change the cheese: Try Monterey Jack, Colby, or a cheddar and mozzarella blend.
- Add a little heat: Mix red pepper flakes or finely diced jalapeños into the filling.
- Switch up the seasonings: Garlic powder, onion powder, or your favorite savory seasoning blend can add another layer of flavor.
- Make a smaller batch: Halve the ingredients to make approximately 10 rolls.
Sweet-and-Savory Variations
If you enjoy a sweet-savory combination:
- Add hot honey drizzle after baking.
- Mix maple bacon into the filling.
- Brush the tops with honey butter.
Jalapeño Popper Version
Replace part of the cheddar with pepper jack and add:
- Diced jalapeños
- Extra bacon
- A sprinkle of smoked paprika
Buffalo Chicken Version
Mix:
- Shredded chicken
- Cream cheese
- Buffalo sauce
- Cheddar or Monterey Jack Serve with ranch or blue cheese dressing.
Loaded Baked Potato Version
Add:
- Bacon
- Cheddar
- Green onions
- A little sour cream mixed into the cream cheese
Philly Cheesesteak Version
Add:
- Thinly sliced steak
- Sautéed onions
- Bell peppers
- Provolone cheese
Storing and Reheating
Refrigerator: Because the filling contains cream cheese and the dough contains eggs, refrigerate the baked rolls within two hours of baking. Store them in an airtight container and enjoy within 3–4 days.
Reheating: Warm an individual roll in the microwave until heated through. You can also reheat the rolls in a 325°F oven until warm. Cover them loosely with foil if needed to keep the tops from becoming too brown.
Freezing: For longer storage, freeze the fully cooled rolls in a freezer-safe container or bag. Thaw them in the refrigerator and reheat before serving. For the best texture, package them well to prevent freezer burn.
A Homemade Breakfast Worth Preparing Ahead
These creamy bacon and cheddar rolls are a handy addition to your make-ahead breakfast routine. Make a batch when you have time, refrigerate the cooled rolls, and warm one whenever you need a quick, satisfying breakfast. You can also freeze extras for another week, so a little time spent baking now can make busy mornings easier later.
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My family loved this!