Creamy Sourdough Discard Bacon and Cheddar Rolls Recipe

5 from 1 vote

Creamy Sourdough Discard Bacon and Cheddar Rolls Recipe

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.

Prep Time30

Cook Time20

rising time3

Total Time3 50

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast Recipe, make ahead recipe, snack recipe, sourdough discard recipe, sourdough recipe

Servings: rolls

Calories: 373kcal

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Equipment

Sheetpan with Wire Racks

Parchment paper

Kitchen Scale

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.

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