Use up sourdough discard with these soft and savory bacon and cheddar rolls. Filled with cream cheese, bacon, and cheddar all wrapped in homemade bread. They’re perfect for meal prep and easy breakfasts.
The dough is mixed and kneaded by hand, so you don’t need a stand mixer. Commercial yeast helps the dough rise, while sourdough discard puts leftover starter to good use. The recipe makes a large batch. And they’re just as handy for a weekend breakfast as they are for a quick bite on a busy weekday.
They’re savory, satisfying, and a delicious change from the usual breakfast muffins or sweet rolls.
The Ultimate Make-Ahead Homestead Breakfast
Busy mornings often mean breakfast gets rushed or skipped altogether. That’s exactly why these rollups have become a favorite in our kitchen. They’re soft, fluffy, packed with savory bacon and creamy melted cheese. They make excellent use of extra sourdough discard.
What I love most about this recipe is that one batch makes twenty rolls, enough to feed a family throughout the week. I like to bake them at the beginning of the week and store them in the refrigerator for a quick grab-and-go breakfast. A few seconds in the microwave or a few minutes in the oven brings them right back to life.
The combination of tangy sourdough discard, rich cream cheese, crispy bacon, and cheddar creates layers of flavor wrapped inside tender homemade bread. They work just as well for breakfast as they do for brunch, lunchboxes, or afternoon snacks.
If you’re looking for a delicious way to use sourdough discard while stocking your fridge with easy breakfasts, these rolls deserve a spot in your meal rotation.
Why You’ll Love These Rolls
- A great way to use extra sourdough discard
- Makes a large batch for meal prep
- Soft, fluffy bread with a rich savory filling
- Freezer-friendly and reheats beautifully
- No stand mixer required
- Perfect for busy weekday mornings
Fluffy Sourdough Discard Bacon and Cheddar Rolls Recipe
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Kitchen Essentials
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 savory and creamy 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
- In a large mixing bowl, whisk together the lukewarm water and yeast. Let the mixture sit for 10 to 15 minutes until the yeast becomes foamy and activated.400 Grams Lukewarm Water, 14 Grams Active Dry Yeast
- Add the sourdough discard, avocado oil, and eggs. Whisk until everything is well combined.200 Grams Sourdough Discard, 35 Grams Avocado Oil, 2 Large Eggs
- Using a wooden spoon, stir in the bread flour, sugar, and sea salt. Continue mixing until the liquid is absorbed and a rough dough begins to form.900 Grams Bread Flour, 115 Grams Granulated Sugar, 15 Grams Sea Salt
- Transfer the dough to a floured surface. Sprinkle additional flour over the dough and begin kneading by pressing, folding, and turning. Continue until the dough becomes smooth, elastic, and forms a soft ball.
- First Rise. Place the dough back into the bowl and cover with a damp towel. Allow it to rise until doubled in size, approximately 2 to 3 hours.
- Beat the softened cream cheese until light and fluffy. Fold in the bacon, shredded cheddar cheese, and your favorite seasonings.16 Ounces Cream Cheese, 12 Ounces Bacon, 1 Cup Cheddar Cheese, Your favorite seasonings
- Once the dough has doubled, divide it into two equal portions. Roll one portion into a large rectangle.
- Spread half of the cream cheese mixture evenly over the dough.
- Roll out and fill. Roll the first portion into a wide rectangle. Spread half of the cream cheese mixture over the surface, distributing the bacon and cheddar evenly.
- Cut into strips. Use a pizza cutter to divide the filled rectangle into 10 strips.
- Roll each strip. Roll the strips individually and pinch the ends closed to help hold their shape. Arrange them on a baking sheet lined with two layers of parchment paper.
- Repeat with the remaining dough. Roll out the second portion, spread the remaining filling over it, cut into 10 strips, and roll each one. Place the rolls on the second prepared baking sheet.
- Second Rise. Place the rolls on two parchment-lined baking sheets. Gently press down on the tops of the rolls, as they will expand significantly during baking.
- Cover loosely with plastic wrap and allow to rise until doubled, about 1 to 2 hours.
- Preheat your oven to 350°F. Bake for 20 to 25 minutes, or until the tops are golden brown and the cheese filling is warm and creamy.
- Allow the rolls to rest on the baking sheet for 10 to 15 minutes before serving.
Your Own Private Notes
Notes
Tips for Making Sourdough Discard Rolls
- Use room-temperature cream cheese for the smoothest filling.
- Cook the bacon until crispy to prevent excess moisture.
- Avoid overfilling the dough to keep the rolls easy to seal.
- If your kitchen is cool, place the dough in a warm spot to rise.
- Freshly shredded cheese melts better than pre-shredded varieties.
Nutrition
Make It Your Own Recipe Variations
This recipe is a great base for Bacon Cheddar Cream Cheese Stuffed Buns/Bread, and there are lots of easy variations you can try.
Cheese Variations
- Pepper Jack for a spicy kick
- Smoked Gouda for deeper smoky flavor
- Mozzarella for a stretchy, melty center
- Gruyère for a rich, nutty flavor
- Colby Jack for a milder option
- Parmesan mixed into the filling for extra savory depth
Meat Variations
- Swap bacon for:
- Cooked breakfast sausage
- Diced ham
- Shredded rotisserie chicken
- Chopped smoked brisket
- Ground beef seasoned like cheeseburgers
- Make it vegetarian by replacing the bacon with:
- Sautéed mushrooms
- Roasted broccoli
- Caramelized onions
- Spinach
Flavor Add-Ins
Mix into the filling:
- Chopped green onions
- Jalapeños
- Roasted garlic
- Sun-dried tomatoes
- Diced green chiles
- Everything bagel seasoning
- Ranch seasoning
- Italian seasoning
- Fresh herbs such as parsley, dill, or chives
Breakfast Version
Turn these into breakfast rolls by adding:
- Scrambled eggs
- Bacon or sausage
- Sharp cheddar
- A touch of hot sauce
Pizza-Inspired Version
Mix into the filling:
- Mozzarella
- Pepperoni
- Italian seasoning
- Parmesan Serve with warm marinara for dipping.
Dough Variations
- Replace up to half the bread flour with whole wheat flour for a heartier roll.
- Add 1-2 tablespoons of garlic powder, onion powder, or ranch seasoning directly to the dough.
- Top with:
- Everything bagel seasoning
- Parmesan cheese
- Sesame seeds
- Poppy seeds
- Garlic butter after baking
Serving Suggestions
- Serve with marinara sauce.
- Pair with ranch dressing.
- Offer warm beer cheese dip.
- Serve alongside soup or chili.
- Slice and use for sandwiches.
Storage and Reheating
Refrigerator: Allow the baked rolls to cool briefly, then refrigerate them in an airtight container within two hours of baking. Keep them refrigerated and enjoy within 3–4 days.
Reheating: For a quick breakfast, microwave an individual roll until heated through. For several rolls, place them in a 325°F oven until warm. Cover loosely with foil if needed to keep the tops from browning too much.
Freezing: Let the rolls cool completely, then place them in a freezer-safe container or bag. For easier serving, freeze them in individual portions. Thaw in the refrigerator and reheat before serving for the best texture.
Sourdough Discard Breakfast Rollups
These bacon and cheddar rolls are a delicious way to turn sourdough discard into something a little different. Serve them warm from the oven for breakfast or save some for another day. With soft bread and a creamy, savory filling, they’re a homemade treat worth making again.
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My family loved this!