Fluffy Sourdough Discard Bacon and Cheddar Rolls Recipe

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.

Prep Time30

Cook Time20

rising time3

Total Time3 50

Course: Breakfast, lunch, Snack

Cuisine: American

Keyword: afterschool snack, breakfast recipe, easy recipe, grab and go recipe, make ahead, sourdough discard recipe

Servings: rolls

Calories: 336kcal

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Kitchen Essentials

Half Sheet Baking Pan

Kitchen scale

Floursack Towels

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.

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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.

Let the dough tell you when it is ready. Rising times can vary depending on the temperature of your kitchen. The first rise is complete when the dough has doubled in size. Do the same for the second rise rather than relying on the clock alone.

Add flour gradually while kneading. The dough may start out rough and sticky. Work it on a lightly floured surface, adding just enough flour to make it manageable while keeping the finished rolls soft.

Pinch the ends closed. After rolling each strip, pinch the end of the dough to help keep the roll together as it rises and bakes.

Give the rolls room to expand. Arrange them on two prepared baking sheets with space between them. They will grow during the second rise and in the oven. Flattening the tops slightly helps them bake evenly.

Check for doneness. Start checking around 20 minutes. The tops should be golden brown, and the dough should be cooked through. Let the rolls rest for 10–15 minutes before serving because the creamy filling will be very hot.

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