Bacon & Cheddar Scrolls by Allinson

  • Total Time

    3h 0m
    • Prep Time

      2h 35m
    • Bake Time

  • Makes


  • Skill Level

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Made with Allinson wholemeal dough, these bacon and cheddar scrolls are bursting with flavour and will see everyone coming back for seconds. With tangy mustard and crispy bacon, these scrolls are a hit with teens and adults alike. A great bake for beginners and fans of our wholemeal rolls who are looking for a new taste-adventure. We like to eat our when they’re still warm from the oven.


  1. MIX Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size. Prepare the filling ingredients.

  4. SHAPE Roll the dough on a flour dusted surface to a rectangle about 25cm x 40cm. Spread the mustard over, then crumble over the bacon, cheddar and spring onions. Roll up from the long side like a swiss roll. Flour a sharp knife and cut into 9 slices. Lift onto a floured baking tray, spiral-side up, in a 3 x 3 square. Allow some room between the slices for growing.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C,  gas mark 6).

  6. BAKE Bake for 20-25 minutes, until golden and if you tear off a scroll the dough behind is cooked.

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