Cheese and Bacon Rolls
By Breville
Images
Serves
Makes 16
Ingredients
For the rolls:
3⅓ cups (17½ oz) bread flour1¾ tsp instant dried yeast
¾ tsp granulated sugar
¼ tsp flaky sea salt
1¼ cups (10 fl oz) warm water
3 tbsp (1½ fl oz) olive oil
plus extra for greasing
For the topping:
1 cup (3½ oz) shredded mozzarella¼ cup (1 oz) grated cheddar cheese
2 cups (2½ oz) slices bacon, finely chopped
Procedure
To make the rolls, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the water and oil, mix on medium speed for 8 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add water and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic).
Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Grease the roasting pan well.
Put the dough back into the bowl of the stand mixer. Knead on low speed for 3 minutes until the dough is smooth. Turn the dough out onto a lightly floured surface.
Cut the dough into 16 (1 ¾ oz) pieces. Roll each piece into a smooth ball and place on the greased roasting pan, spacing them evenly apart. Lightly press the balls to flatten slightly. Cover lightly with a piece of greased plastic wrap and set aside in a warm place for 20 minutes or until the rolls double in size.
Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/25 minutes and press start.
To make the topping, uncover the rolls. Combine the mozzarella and cheddar cheese and sprinkle over the rolls. Sprinkle over the bacon.
Once preheated, place the rolls in the oven and bake for 25 minutes until golden.
Turn the rolls out onto a wire rack, then turn bacon side up. Serve warm or at room temperature.
Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Grease the roasting pan well.
Put the dough back into the bowl of the stand mixer. Knead on low speed for 3 minutes until the dough is smooth. Turn the dough out onto a lightly floured surface.
Cut the dough into 16 (1 ¾ oz) pieces. Roll each piece into a smooth ball and place on the greased roasting pan, spacing them evenly apart. Lightly press the balls to flatten slightly. Cover lightly with a piece of greased plastic wrap and set aside in a warm place for 20 minutes or until the rolls double in size.
Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/25 minutes and press start.
To make the topping, uncover the rolls. Combine the mozzarella and cheddar cheese and sprinkle over the rolls. Sprinkle over the bacon.
Once preheated, place the rolls in the oven and bake for 25 minutes until golden.
Turn the rolls out onto a wire rack, then turn bacon side up. Serve warm or at room temperature.
Cheese and Bacon Rolls
By Breville
Serves
Makes 16
Ingredients
For the rolls:
3⅓ cups (17½ oz) bread flour1¾ tsp instant dried yeast
¾ tsp granulated sugar
¼ tsp flaky sea salt
1¼ cups (10 fl oz) warm water
3 tbsp (1½ fl oz) olive oil
plus extra for greasing
For the topping:
1 cup (3½ oz) shredded mozzarella¼ cup (1 oz) grated cheddar cheese
2 cups (2½ oz) slices bacon, finely chopped
Procedure
To make the rolls, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the water and oil, mix on medium speed for 8 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add water and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic).
Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Grease the roasting pan well.
Put the dough back into the bowl of the stand mixer. Knead on low speed for 3 minutes until the dough is smooth. Turn the dough out onto a lightly floured surface.
Cut the dough into 16 (1 ¾ oz) pieces. Roll each piece into a smooth ball and place on the greased roasting pan, spacing them evenly apart. Lightly press the balls to flatten slightly. Cover lightly with a piece of greased plastic wrap and set aside in a warm place for 20 minutes or until the rolls double in size.
Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/25 minutes and press start.
To make the topping, uncover the rolls. Combine the mozzarella and cheddar cheese and sprinkle over the rolls. Sprinkle over the bacon.
Once preheated, place the rolls in the oven and bake for 25 minutes until golden.
Turn the rolls out onto a wire rack, then turn bacon side up. Serve warm or at room temperature.
Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Grease the roasting pan well.
Put the dough back into the bowl of the stand mixer. Knead on low speed for 3 minutes until the dough is smooth. Turn the dough out onto a lightly floured surface.
Cut the dough into 16 (1 ¾ oz) pieces. Roll each piece into a smooth ball and place on the greased roasting pan, spacing them evenly apart. Lightly press the balls to flatten slightly. Cover lightly with a piece of greased plastic wrap and set aside in a warm place for 20 minutes or until the rolls double in size.
Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/25 minutes and press start.
To make the topping, uncover the rolls. Combine the mozzarella and cheddar cheese and sprinkle over the rolls. Sprinkle over the bacon.
Once preheated, place the rolls in the oven and bake for 25 minutes until golden.
Turn the rolls out onto a wire rack, then turn bacon side up. Serve warm or at room temperature.