CHEESE AND BACON ROLLS. (Single batch, works just as well if you double everything)
- 1 TBSP dry yeast (if you store your yeast in the fridge, it lasts longer)
- 1 TSP caster sugar
- 1 1/2 Cups warm water (from the tap is fine)
- 5 cups plain flour
- 1 TSP salt
- 1/2 Cup milk
- 2 TBSP caster sugar, extra
- 60g butter, melted
- 1 egg
- 1 TBSP milk, extra
- 1 1/2 Cups grated tasty cheese
- Approx 250g diced bacon pieces (depends how much you like on your rolls, but this is enough so they are not stingy)
- Whisk yeast, sugar & water in a small bowl until yeast dissolves. Cover with cling wrap and stand in a warm place for about 10 minutes, or until frothy.
- Sift flour and salt into large bowl. Make a well in the center and stir in the yeast mixture, milk, extra sugar and butter, mix into a soft dough.
- Knead on a floured surface for about 5 minutes, or until smooth and elastic. Put dough into a large oiled bowl, turn once to coat in oil. Cover with cling-wrap and stand in a warm place for about 30 minutes or until dough has doubled.
- Turn dough onto floured surface and knead until smooth. Divide into 16 portions. Roll each out so they are quite thin, about 5mm thick. Place onto oiled oven trays, cover with cling wrap and stand for about 15 minutes or until rolls have slightly risen.
- Preheat oven to 180 Celsius. Fan-forced.
- Take off cling wrap. Brush rolls with combined egg and extra milk, sprinkle on bacon pieces and cheese. Bake for 20 minutes.
- Take out of the oven and let cool on cooling racks. (If they last that long! They are soooo yummy warm!)
(Note: I also sprinkle some garlic powder onto the rolls before baking. YUM!)
|The dough proving. Courtesy of MR 4's photo taking! He was 'helping' lol|
|The dough has doubled!|
|Cut into 16 pieces. The dough scrapper there is excellent when making anything requiring dough.|
|Ready for the oven|
|All cooked. Don't they look delish! :D|