A soft fluffy bun with chopped bacon and cheese is a winning formula. The fluffiness of the bun contrasts so well with the tasty and crunchiness of bacon and cheese. They are great for breakfast, lunch or tea time. Make extra and freeze them for that sudden craving or unexpected guest.
INGREDIENTS (makes 18 rolls)
Roux (50 gm flour + 150 ml milk)
Yeast mixture (1 packet active dry yeast + 40 gm sugar + 100 ml milk)
450 gm bread flour
30 gm sugar
1 tsp salt
1 tbsp milk powder
70 gm butter (in cubes, softened)
50 ml water (or as required)
200 gm bacon (chopped into bits)
200 gm Mozarella cheese
1. Make the starter roux. Add flour to water, mix well. Cook over low heat and stir constantly until a roux is formed. Remove to cool.
2. Activate the yeast. Add yeast to warm milk and sugar. Stir and set aside covered in a warm environment for 5-10 minutes. Yeast mixture should turn frothy.
3. Attach dough blade to food processor bowl. Add roux, flour, sugar, salt, milk powder and egg. Start the food processor in short bursts to mix.
4. Add frothy yeast mixture, then softened butter cubes and mix for a few minutes.
5. Add water incrementally until a dough is formed. Rest the dough for a few minutes.
6. Commence kneading function for 2 minutes until the dough leaves the side of the bowl. Test if the dough is ready for proofing – pull up a corner of the dough and start stretching. Dough is ready if it can be stretched to a thin film without breaking.
7. Remove the dough with oiled hands and roll the dough into a ball. Place in an oiled bowl, turn to coat. Cover with a moist towel and place in a warm environment to proof for an hour. It is ready when doubled in size.
8. Remove dough to a pastry mat. Flatten the risen dough with fingers to get rid of the air bubbles. Cut into 18 pieces (50 gm each).
9. Fold each piece into itself to form a smooth ball. Alternatively, roll flat and fold, then turn 90°. Do this 4 times.
10. Pack them into an appropriate paper lined baking tin in one layer (1 cm apart). Cover and proof for 30 minutes or until double in size. Freeze (see note below **) any excess dough balls for another day.
10. Brush the top with egg wash. Top with bacon bits and cheese.
11. Bake in pre-heated oven at 190°C (lowest rack) for 15-25 minutes until golden. Check to ensure bread is cooked (internal temperature must be at least 80°C) before removing from the oven.
12. Remove immediately to a cooling rack. Rest for 15 minutes before serving.
** Making a big batch of dough means excess dough can be frozen and save on proofing time whenever you feel like having a bun.
To Freeze Excess Dough:
After step 9:
– Freeze the balls of dough on a lightly greased baking tray.
– Once frozen, remove from the tray and seal in a freezer bag. Dough may be kept frozen for 6 months.
– To use, place dough on an oiled baking tray and cover with a damp tea towel.
– Leave to thaw preferably in the fridge overnight. Let the thawed dough rise in a warm environment until the dough has doubled in size.
– Bake at 180°C for 15-25 minutes.