These easy-to-bake, freezable rolls make great snacks for weekends or after school.
Ingredients
- 450g (3 cups) plain bread flour
- 1 tablespoon (14g/2 sachets) dried yeast
- 2 teaspoons caster sugar
- 1/2 teaspoon salt
- 250ml (1 cup) warm milk
- 2 tablespoons melted butter
- 175g short-cut bacon rashers, finely chopped
- 120g (1 1/2 cups) coarsely grated cheddar
Method
- Step 1Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
- Step 2Use 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 3Brush 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 4Punch 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 5Preheat 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 6Sprinkle 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 7Bake 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.
Nutrition
1610 kj
Energy
16g
Fat Total
8.5g
Saturated Fat
3g
Fibre
16g
Protein
45g
Carbs (total)
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.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste