Missy Lala Bacon and Cheese Croissant Style Rolls

Recipe Details

• Makes: Approximately 24 rolls
• Dough resting time: 20 minutes
• Final resting time: 10 minutes
• Baking time: 20 to 25 minutes
• Oven temperature: 190°C conventional or 170°C fan bake

Ingredients

For the Dough

• 1 packet Missy Lala Baking Mix, 650g
• 1 cup boiling water, 240ml
• 1 cup room temperature water, 240ml
• ¼ cup vegetable oil
• Extra flour for dusting and kneading

For the Filling

• 250g uncooked bacon
• 1½ cups shredded cheese
• Black pepper to taste, optional
• Dried mixed herbs, optional

For the Topping

• 1 egg, lightly beaten
• ¼ cup shredded cheese

Equipment

• Large mixing bowl
• Wooden spoon or mixing spoon
• Rolling pin
• Pizza cutter or sharp knife
• Baking tray
• Baking paper
• Pastry brush

Instructions

Part 1: Make the Dough

1. Add the boiling water and room temperature water to a large mixing bowl.
2. Add the Missy Lala Baking Mix and vegetable oil.
3. Stir until the ingredients come together and form a soft dough.
4. Turn the dough onto a lightly floured surface and knead gently until smooth.
5. If the dough feels sticky when you touch it, add a small amount of flour and continue kneading. Add the flour gradually to avoid making the dough dry.
6. Place the dough in a lightly oiled bowl. Cover it with a clean tea towel and leave it to rest for 20 minutes.

Part 2: Prepare the Filling

1. Remove the uncooked bacon from the packet.
2. Cut the bacon into short, thin diagonal strips.
3. Shred the cheese and set it aside.

Part 3: Prepare the Oven and Tray

1. Preheat the oven to 190°C conventional or 170°C fan bake.
2. Line a baking tray with baking paper.

Part 4: Roll the Dough

1. Place the rested dough on a lightly floured surface.
2. If the dough still feels sticky, sprinkle it with a small amount of flour and knead gently until it is easier to handle.
3. Roll the dough into a long rectangular sheet approximately 15cm wide. The sheet can be as long as you need.
4. Continue rolling until the dough is approximately 5mm thick.

Part 5: Add the Bacon and Cheese

1. Sprinkle the shredded cheese evenly over the dough sheet.
2. Arrange the uncooked bacon strips over the cheese.
3. Space the bacon evenly so every roll contains both bacon and cheese.
4. Add black pepper or dried mixed herbs if desired.

Part 6: Cut and Shape the Rolls

1. Using a pizza cutter or sharp knife, cut the filled dough sheet into long triangle shapes.
2. Starting from the wider end of each triangle, roll the dough towards the pointed end.
3. Place each roll on the prepared baking tray with the pointed end underneath.
4. Curve the ends slightly inwards to create a croissant shape.
5. Leave some space between the rolls so they have room to expand.
6. Cover the rolls with a clean tea towel and leave them to rest for 10 minutes.

Part 7: Add the Topping and Bake

1. Brush the top of each roll with lightly beaten egg.
2. Sprinkle the remaining shredded cheese over the rolls.
3. Bake for 20 to 25 minutes, or until the rolls are golden brown and the bacon is completely cooked.
4. If the bacon strips are thick, allow a few additional minutes of cooking time.
5. Check that the bacon is piping hot and fully cooked before serving.
6. Remove the rolls from the oven and allow them to cool for five minutes.

Helpful Tips

• Add flour gradually if the dough feels sticky.
• Keep the dough approximately 5mm thick so it rolls easily.
• Cut the bacon into thin strips so it cooks completely inside the rolls.
• Do not overfill the triangles, as the cheese may escape while baking.
• Store cooled rolls in an airtight container in the refrigerator.
• Reheat the rolls until piping hot before serving.

Allergen Information

Missy Lala Baking Mix contains wheat, gluten and egg. This recipe also contains milk and may contain other allergens depending on the bacon and cheese used.

Ready to Make Your Own?

Use the Missy Lala 650g Baking Mix to make approximately 24 delicious bacon and cheese croissant style rolls.