I made these bacon and cheese rolls the other day and oh my goodness it was so so so yummy!
These bacon and cheese slices were meant to be a pull apart bread but I thought 'hmm I wanted to make something crispy not really soft' so I changed my mind and opted for this while rolling the dough. Instead of using just cheese and bacon I made garlic butter and added rosemary and thyme. My goodness it worked out very well at the end. It came out hot and crispy and so so so delicious. Fattening but who cares!
I recommend you to eat this straight away because I find it when you want to keep it for the next day it gets a bit hard. I usually pop some slices in the microwave on high for 10 secs. It goes soft again and it smells great.
Ann's Bacon and Cheese Slices/Rolls
Preparation: 1/2 hour plus 1 1/2 hours for proving
Makes: 20 slices (10 per tray)
- 1 sachet dried yeast
- 1/2 cup warm water
- extra water
- 4 cups plain flour
- 1 tsp salt
- 50 grams of butter
- 3 cloves of garlic, minced
- 250 grams bacon rashers chopped into small pieces
- 1 cup of tasty cheese grated
- 1 tsp of rosemary
- 1 tsp of thyme
1. Combine yeast and water into a small bowl. Set aside in a warm place for about 15 minutes. The mixture should go frothy. If it does not froth do it again because the frothy mixture tells us that the yeast is active. This makes sure the bread will rise.
2. Sift the flour and salt into a big bowl. Make a well in the centre and add 1 to 2 cups of warm water plus the yeast mixture. Incorporate ingredients to make a soft dough. If you find the dough is still crumbly add more water and if you find the dough too sticky add a bit more flour until you get a soft dough. Then knead on a lightly floured surface for 10 minutes until the dough is smooth.
3. Place the dough in a lightly oiled bowl and cover with a damp towel. Set aside for 1 hour or until the dough has doubled in size.
4. Meanwhile while the dough is proving, grease 2 trays (9 x 12 inches) and lay with greaseproof paper.
5. In a microwave proof bowl, place 50grams of butter and minced garlic and microwave on high for about 30 secs or until butter is soft and nearly melted. The garlic butter mixture shouldn't melt but a pasty kind of consistency.
6. Punch dough with fist to release the air. Knead for about 1 minute until smooth. Divide the dough into 2 and roll both of them in a rectangle shape to fit the trays. Then spread the dough with the garlic butter mixture and making sure that you leave the edges for a crust.
7. Then sprinkle bacon pieces over the rolled out dough. Make sure its even and consistent. You don't want clusters! And then do the same for the grated cheese. Finally sprinkle rosemary and thyme over bacon and cheese.
8. Preheat oven to 200oC and let bread rise for a further half hour.
9. Bake 2 trays for about 20 - 25 minutes or until cheese has melted and bread is golden brown.
10. Cut into equal slices for each tray (10 slices per tray).