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The Bush Gourmand

Cheese and Bacon Rolls

Deliciously soft and moreish, these are great for a quick snack.
Print Recipe
Course: Bread, Rolls
Cuisine: Australian
Ingredients Method

Ingredients
  

  • 200 g water
  • 1 tsp yeast
  • 20 g powdered milk
  • 2 tsp sugar
  • 400 g bakers flour
  • 1 tsp salt
  • 1 tsp bread improver
  • 30 g softened or melted butter
  • Topping
  • 1 lightly beaten egg
  • chopped ham or bacon
  • Cheese previously grated in bowl (chop cubes of cheese on speed 7 for 3 seconds)

Method
 

  1. Place water, yeast, milk powder and sugar into bowl of Thermomix. Mix for **3 min/37/sp 2**.
  2. Add flour, salt, bread improver and butter and set **6 mins/knead**.
  3. Remove from bowl with oiled hands and place into an oiled bowl. Cover and allow to prove in a warm place until doubled in size - around an hour to an hour and a half.
  4. Tip dough onto Thermomat and press out to remove air bubbles. I like to weigh my dough at this stage and divide by six or eight, depending on the size I want. I set a tray up on the Thermomix and weigh each piece.
  5. Place, slightly apart on a tray lined with the Thermo Oven Mat or baking paper. Cover with a large plastic bag that balloons over the top and leave to prove for a further 30 minutes or so until doubled.
  6. Preheat the oven to 180C
  7. Slash the tops of the rolls with a small sharp knife and brush with the beaten egg.
  8. Top with cheese and then bacon.
  9. Place into oven and spray rolls and oven with water to create steam.
  10. Bake for 15 - 20 minutes.
  11. Remove to a cooling rack and try to resist burning the roof of your mouth by eating one straight away!!