Allrecipes Com Au Recipe 25003 Cheese and Bacon Rolls Aspx

Bacon and cheese rolls

2h 30m prep
30m cook
makes 8

Recipe may contain gluten, milk, soy, wheat and lactose.

These easy-to-bake, freezable rolls make great snacks for weekends or after school.

8 Ingredients
7 Method Steps

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
120g (1 1/2 cups) coarsely grated cheddar
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7 Method Steps

Combine flour (450g (3 cups) plain bread flour) , yeast (1 tbsp (14g/2 sachets) dried yeast) and sugar (2 tsp caster sugar) in a large bowl. Stir in salt (1/2 tsp salt) . Make a well in the centre. Add milk (250ml (1 cup) warm milk) and butter (2 tbsp melted butter) .
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.
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.
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.
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.
Sprinkle the bacon (175g short-cut bacon rashers, finely chopped) and cheddar (120g (1 1/2 cups) coarsely grated 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.
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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Recipe Notes

Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

For the basic bread dough recipe, as well as more information, tips and techniques about bread, see the related article How to make bread.