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Bacon & Cheddar Scrolls by Allinson's

3 Reviews

About the bake

Made with Allinson's 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.

These bacon and cheese pinwheels are a great bake for beginners and fans of our wholemeal rolls who are looking for a new taste-adventure.

Tips for making the best bacon and cheese scrolls:

- How long do wholemeal bacon and cheese pinwheels last and can they be frozen?
These tasty scrolls will last a few days in an airtight container and can be frozen for up to 3 months.

- How can I make my bacon and cheddar scrolls vegetarian?
For a vegetarian option, take out the bacon and add in sautéed vegetables such as mushroosm or baby spinach.

3Total Time
235Prep Time
25Bake Time
9Makes
A little effort

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 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. Step 6:

    BAKE

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

Ingredients

  • For the dough

    • 400g Very strong wholemeal bread flour
    • 100g Allinson's Strong white bread flour
    • 1 Easy bake yeast sachet
    • 1.5 tsp Salt
    • 50g Butter (melted)
    • 1 tbsp Billington's Unrefined Light Muscovado Sugar
    • 300ml Warm water
  • For the filling

    • 4 tbsp Mustard ((a grainy one))
    • 8 Bacon rasher(s) (cooked, slices)
    • 100g Cheddar cheese (grated)
    • 3 Spring onions (sliced)

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