Yeah, the bacon rolls didn't really survive the whole re-heat & hot-hold process. It was okay if you were one of the first to get one, but the bread lost it's moisture very quickly.

The more obvious thing to produce a better quality bacon roll would be to re-heat the bacon separately and then assemble the rolls to order (or at least in small batches) in the aircraft galley, and not heat the rolls, but again that takes time.