I promised a while ago that I would post this recipe for Cheesy Bacon and Onion Rolls that I adapted from ‘Caramelised Spring Onion and Bacon Scrolls with Rosemary and olive Oil’ in Lorraine Pascale’s new book “How to be a better cook’.
These cheesy bacon and onion rolls are delicious, they make great grab and go breakfasts or pulled apart and buttered for those times when you need a little comforting. They are a little fiddly but these cheesy bacon and onion rolls are worth the effort.
1. Roll the dough out into a 20x50cm rectangle and brush olive oil over the surface. Sprinkle the bacon mixture over the surface and then half of the cheese.
2. After rolling the dough up from the long side into a swiss roll, cut into eight pieces.
3. Put each cheesy bacon and onion roll cut side up into a greased hole in a muffin tin.
Cheesy bacon and onion rolls
- Packet of bacon approx 250g but whatever you have, you can't have too much in my opinion. I like using streaky bacon.
- 1 red onion, chopped.
- 250g strong white flour.
- 175g wholemeal flour
- 1½ tsp or 7g fast action dried yeast.
- 2 tsp dried rosemary.
- 30g grated cheddar
- 300ml warm water
- Knob of butter
- 1tbsp olive oil
- Heat the butter in a frying pan and gently fry the bacon until cooked.
- Add the red onion to the bacon and fry gently for a few minutes.
- Add the rosemary to the mixture and fry for a couple of minutes then remove the mixture from the heat.
- In a bowl (I use a food mixer with a dough hook) combine the flours and yeast.
- Make a well in the flour and add the water.
- Mix with the dough hook or a wooden spoon.
- If the dough is too dry add a little more water.
- Knead with a dough hook for 5 minutes or 10 minutes if kneading by hand.
- On a floured piece of parchment paper roll the dough out into a rectangle about 20x50cm.
- Brush the olive oil over the dough.
- Sprinkle the bacon mixture over the dough rectangle.
- Sprinkle half of the cheddar over the mixture.
- Using the parchment paper to help guide, roll the dough from the long side until rolled up like a swiss roll.
- Cut the 'swiss roll' into eight even pieces.
- Place each piece into a greased muffin hole cut side up.
- Sprinkle the reminder of the cheese over the rolls.
- Spray a piece of cling film with oil and use to cover the rolls loosely.
- Leave the rolls in a warm place to rise (until nearly doubled in size) for about 45 minutes.
- Preheat the oven to 200ºC/ gas mark 6.
- Once the rolls have risen, bake in the oven for 20-25 minutes. The bottoms should sound hollow when tapped.
- Eat warm or cold.