Step One

Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk, butter and one egg.

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Step Two

Using an electric mixer with the dough hook attached, mix dough on low speed for 2 minutes or until combined. Increase speed to medium. Beat for a further 6 to 8 minutes or until mixture comes away fromthe sides of the bowl.

Step Three

Place dough into a large oiled bowl. Cover and stand in a warm, draught-free place to prove for 1 hour or until the dough has almost doubled in size.

Step Four

Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead until smooth. Shape dough into 12 balls. Place on a baking paper-lined baking tray, about 1cm apart. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour until dough has almost doubled in size.

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Step 5

Meanwhile, preheat oven to 200C/180C fan-forced. Beat remaining egg in a small bowl until combined. Brush dough tops with egg. Top with bacon, then cheese. Bake for 20 to 25 minutes or until rolls sound hollow when tapped and cheese is golden. Transfer rolls, top side up, onto a wire rack to cool. Serve warm or at room temperature.

RECIPE NOTES

This recipe requires 2 hours standing time.