Instructions

For the dough

Add the milk, sugar and yeast to a bowl or the bowl of your stand mixer

Stir and let the yeast activate for about 5 minutes

Add the remaining ingredients into the bowl and stir to combine If using a stand mixer let it knead for 5 minutes.

If kneading by hand tip the mixture onto a well floured surface and knead by hand for 15 minutes until the dough is smooth and springs back slightly

If you want to make the dough the night before wrap in cling film and store in the fridge.

When you want to use the dough place in a greased bowl and cover and let sit for at least an hour to rise If you are making the dough for the same day transfer the dough to a greased bowl and cover with a clean tea towel leave in a warm spot for 1 hour

grease a 9X13 inch baking dish

When ready to roll out the dough, transfer to a well floured surface and roll the dough out into a rectangle approximately 16 X 12 inches and 1/4 inch thick (40 X 30 cm and 1/2 cm thick)

Brush the surface with olive oil and evenly sprinkle the bacon, ham and cheeses to the whole surface of the dough

Tightly roll the dough up into a long sausage

Pre-heat the oven to 350 degrees f (180 degrees c)

Cut the long roll into 12 even pieces. and carefully place the pieces into your baking dish

Let the rolls rise for an additional 30 minutes until doubled in size

Place in your pre-heated oven and bake for 35 to 40 minutes