Bacon and Cheese Rolls
- Replies 8
These are so easy to make and so delicious.
I have also added other ingredients like olive slices and pineapple
INGREDIENTS
METHOD
Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt.
Make a well in the centre. Add milk and butter
Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Step 5
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
Step 6
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
Step 7
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.
I have also added other ingredients like olive slices and pineapple
- 2h 30m prep
- 30 m cook time
- Makes 8
INGREDIENTS
- 450g (3 cups) plain bread flour
1 tbsp (14g/2 sachets) dried yeast
2 tsp caster sugar
1/2 tsp salt
250ml (1 cup) warm milk
2 tbsp melted butter
175g short-cut bacon rashers, finely chopped (I've also used ham)
120g (1 1/2 cups) coarsely grated cheddar
METHOD
Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt.
Make a well in the centre. Add milk and butter
Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Step 5
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
Step 6
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
Step 7
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.
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Thanks for sharing.
.........you certainly are a whizz in the Kitchen.
