May 17, 2009

Cheese And Bacon Rolls

Tender rolls, are perfect for lunch, just add your favorite filling.
Little Chef loves to pick al the bacon bits of the top before eating the roll.


Warm water 1 1/2 cups (375 ml)
Granulated sugar 1 tsp (5 ml)
Active dry yeast 4 1/2 tsp (22 ml)

All-purpose flour 5 cups (125 L)
Granulated sugar 2 tbsp (30 ml)
Salt 2 tsp (30 ml)

Milk 2/3 cup (150 ml)
Butter or margarine 3 tbsp ( 50 ml)
Large egg fork- beaten 1

All purpose-flour appr 1/2 cup (125 ml)
Milk 1 tbsp (15 ml)
Grated sharp cheddar cheese 1 1/3 cups (325 ml)
Finely chopped bacon slices 8
cooked almost crisp

Stir warm water and sugar in a bowl stir until sugar is dissolved. Sprinkle yeast over top and let stand for 10 minutes. This is how it looks after 10 minutes

Combine next three ingredients in a large bowl and make a well in the center
Add the next three ingredients to the bowl and the yeast mixture. Mix until dough pulls away from the from the side of the bowl and it's no longer sticky.
Turn the dough on a lightly floured surface and knead for 10 minutes, adding second amount of flour a little at the time if necessary to prevent from sticking. The dough has to be smooth and elastic.
Place the dough into an extra large greased bowl, cover with plastic wrap and tea towel, place in a warm spot to rise for 30 minutes or until double in size. A good place for letting the dough rise is in the oven with the door closed. But don't forget about it when you turn the oven on to preheat it(it happened to me once)
Use this time to measure the cheese,
And cut and cook the bacon (in my case turkey stripes )
After 30 minutes the dough is ready. Punch down the dough (just press your fist in the dough to help release the air) and knead the dough for another minute.
Divide the dough into 4 portions. Divide each portion into 4 pieces, for a total of 16 pieces. Roll each piece and place on 2 greased (or line with silicon mats) baking sheets.
Cover with plastic wrap and tea towel and let rise for another 20 minutes. Preheat oven to
375˚ F (190˚C)
Now the rolls are ready for "decorating"
Brush each roll with second amount of milk and sprinkle with cheese and bacon. Place in the oven on separate racks for 25 to 30 minutes switching positions at half time to ensure even baking. Each oven is different, so keep an eye on it. The rolls are done when golden and hallow sounding when tapped.
The rolls are ready to be filed with your favorite fillings.

Bread on Foodista


Anonymous said...
This comment has been removed by a blog administrator.
Little Chef and I said...
This comment has been removed by the author.
Related Posts with Thumbnails