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In a jug or bowl, combine the lukewarm water, yeast and honey. Stir together and leave for 5 minutes until nice and foamy.
In the bowl of a stand mixer, whisk together the bread flour and a pinch of salt.
Pour in the foamy yeast mixture, then add the olive oil.
Use a spatula to bring everything together into a shaggy dough.
Knead by hand on a lightly floured bench for 10–12 minutes, or knead with the dough hook for 8–10 minutes. The dough should be smooth, elastic and still a little sticky.
Shape into a smooth ball and place into a lightly oiled bowl. Cover and leave to rise for 1 hour, or until doubled in size.
Turn the dough onto your bench and divide it into 8 equal pieces. Shape each piece into a smooth ball by pulling the dough underneath and pinching it together at the bottom.
Place the dough balls into a lined baking dish. Cover and leave to rise for 45 minutes.
Preheat your oven to 180°C fan forced.
Scatter half of the diced bacon over the rolls, making sure to get some between them. Top with about 2 cups of grated mozzarella, then finish with the remaining bacon.
Bake for 40-45minutes, or until the rolls are golden and the cheese is melted and bubbling.
Leave to cool slightly, then pull apart and enjoy!