Cheese and Bacon Rolls
These beautifully soft bread rolls are a must for summer picnics and barbeques - topped with copious amounts of cheese and bacon, they’re perfect to go with just about anything! Some of my favourite childhood memories involved car picnics, where we’d pack a lot of picnic bits and drive around until we found a little tucked-away field or track where we could set up and munch on bread rolls, cold meats, chutneys and salads - such a delicious excuse for a drive!
Ingredients
500g strong white bread flour
1 tsp salt
50g sugar
50g butter - melted
12g active dried yeast
300ml milk - warmed milk
5-6 rashers smoked back bacon
1 tsp vegetable oil
1 ball (225g) mozzarella cheese - grated
160g cheddar cheese grated
A little flour for dusting
Method
Slightly warm the milk (tepid) and add the dried yeast and sugar - mix well and set aside until it starts to work (foam) Mix the flour, salt and melted butter at a slow speed using a table top mixer or by hand.
Add the milk/yeast mix and continue to mix for 5 minutes or if making by hand knead for 5 minutes.
Place dough into a lightly oiled bowl and cover with cling film - leave to rise for about an hour until doubled in size.
Meanwhile chop the bacon into small squares - heat oil in a pan and fry bacon until cooked, set aside.
When the dough has doubled in size tip out onto a floured surface and divide into 16 equal pieces. Shape each piece into a round ball and place on a parchment lined baking tray, set the buns out in four rows of four making sure that there is only a small space between each bun so that when they have their second rise they will be touching.
Leave to rise in a warm place for 40 minutes. Heat the oven to 180C
Sprinkle the bacon pieces over each bun then top evenly with the cheeses.
Bake for 20 - 25 minutes
