These Potato Bacon Rolls are the ultimate comfort food—soft, savory, and golden on the outside, with a juicy bacon and onion filling swirled inside tender potato-based dough. This recipe transforms humble ingredients like boiled potatoes, flour, onions, and eggs into a mouthwatering baked delight, topped with a golden, cheesy crust. Perfect for brunch, lunch, or as a crowd-pleasing snack, these rolls bring together hearty flavors with a soft, melt-in-your-mouth texture.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 4–5 large rolls
Cuisine: Eastern European-inspired savory bake
Ingredients
For the Dough
-
4–5 medium potatoes (about 600–700 g)
-
2 eggs
-
1 tablespoon sour cream
-
Salt, to taste
-
3 tablespoons melted butter
-
1 tablespoon cornstarch
-
2 cups all-purpose flour (plus more for dusting)
For the Filling
-
2 large onions, finely chopped
-
100–150 g bacon, finely chopped
-
1 tablespoon vegetable oil
-
Ground black pepper, to taste
-
Garlic powder, to taste
-
½ teaspoon smoked paprika
-
2 tablespoons chopped fresh green onions
For the Topping
-
1 egg
-
50 g grated cheese (cheddar, mozzarella, or your favorite)
Step-by-Step Instructions
Boil the Potatoes
Peel and cube the potatoes. Place them in a pot with water and boil for 5–7 minutes until slightly undercooked. Drain and let them cool. Grate the cooled potatoes using a coarse grater.
Make the Dough
In a large bowl, beat 2 eggs. Add 1 tablespoon sour cream, a pinch of salt, and 3 tablespoons of melted butter. Mix until well combined.
Add the grated potatoes, 1 tablespoon cornstarch, and 2 cups of flour. Mix and knead the dough with your hands until soft and smooth. Cover and let rest for 30 minutes.
Prepare the Filling
Finely chop 2 large onions. Heat a pan with vegetable oil and add the onions. Fry until translucent.
Chop the bacon into small pieces and add to the onions. Continue frying until the mixture is golden and fragrant.
Season with black pepper, garlic powder, and smoked paprika. Add the chopped fresh green onions and mix well. Set aside to cool.
Assemble the Rolls
Sprinkle your work surface with flour. Roll out the rested dough into a large rectangle, about 1 cm thick.
Evenly spread the cooled onion and bacon filling over the entire surface.
Starting from one side, gently roll the dough into a roulade.
Cut the roll into 4–5 equal pieces.
Prepare for Baking
Line a baking tray with parchment paper and place the rolls on it.
Beat 1 egg with a fork and brush over the tops of the rolls. Sprinkle generously with grated cheese.
Bake
Preheat the oven to 180°C (360°F). Bake the rolls for 30 minutes or until golden brown on top.
Serve
Serve warm as a main dish, appetizer, or snack. These are best enjoyed fresh out of the oven with a dollop of sour cream or a light salad.
Nutritional Information (per roll)
Calories: ~330
Protein: 10g
Carbohydrates: 35g
Fat: 18g
Fiber: 2g
Sodium: 350mg
Origin and Popularity
This recipe combines traditional Eastern European baking techniques with modern comfort food flavors. Potato-based doughs are common in Slavic cuisines, often used for dumplings and pies. By turning the dough into rolls and stuffing it with rich, bacon-onion filling, this recipe delivers on both nostalgia and indulgence.
Why You’ll Love This Recipe
-
A delicious twist on classic savory rolls
-
Soft and fluffy potato dough
-
Juicy bacon-onion filling with a cheesy crust
-
Crowd-pleasing and meal-prep friendly
-
Comforting, warm, and deeply satisfying
Health Benefits
-
Potatoes provide fiber, potassium, and vitamin C
-
Onions offer antioxidants and anti-inflammatory benefits
-
Eggs add protein and essential nutrients
-
You can reduce fat content by using turkey bacon or less cheese
Serving Suggestions
-
Serve with sour cream or Greek yogurt
-
Add a light tomato or cucumber salad on the side
-
Excellent as a lunchbox option or picnic snack
-
Pair with pickles or a bowl of borscht for a complete meal
Cooking Tips
-
Grate the potatoes after cooling to keep them firm
-
Don’t overcook the potatoes—they should still hold shape when grated
-
Let the bacon-onion filling cool before rolling to avoid a soggy dough
-
Use parchment paper to prevent sticking
-
For extra crunch, broil the rolls for the last 2–3 minutes
Variations to Try
-
Add shredded mozzarella inside with the filling for an oozy center
-
Use sautéed mushrooms and spinach instead of bacon for a vegetarian version
-
Add a layer of mustard or cream cheese before the filling for extra depth
-
Try smoked turkey or ham as a bacon alternative
-
Sprinkle sesame or poppy seeds over the egg wash for a bakery-style finish
Conclusion
These Potato Bacon Rolls are everything a comfort dish should be—warm, savory, cheesy, and easy to make. They elevate everyday ingredients into something truly special, ideal for family meals, potlucks, or just a cozy evening at home. The potato dough is tender and forgiving, and the filling packs flavor in every bite. Try them once, and they’ll become a staple in your baking rotation.
10 Comprehensive FAQ Section
1. Can I make these rolls ahead of time?
Yes. Prepare and refrigerate the dough and filling separately, then assemble and bake the next day.
2. Can I freeze the rolls?
Yes, after baking and cooling completely, wrap individually and freeze. Reheat in the oven at 160°C.
3. Can I use instant mashed potatoes?
It’s best to use real potatoes for proper texture, but you can use firm mashed potatoes if necessary.
4. What kind of cheese is best?
Cheddar, mozzarella, gouda, or a mix of hard cheeses that melt well.
5. Are there gluten-free options?
Yes, use gluten-free flour blends and check the cornstarch for gluten-free certification.
6. Can I use sweet potatoes instead?
Yes! It will add a slightly sweet note to the dough and pair well with salty fillings.
7. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven.
8. Can I make this vegetarian?
Absolutely. Use sautéed mushrooms, spinach, or leeks in place of bacon.
9. What can I serve with these rolls?
A bowl of soup, creamy dip, or simple salad works great.
10. Can I double the recipe?
Yes. This recipe scales well. Just be sure to divide the dough and filling evenly for consistency.
Let me know if you’d like a printable version or a Pinterest graphic made from this