The Perfect Bacon Roll

What do you do when you have run out of bread, it’s raining outside, you really can’t be bothered to walk to the local shop, and your craving a bacon roll? Simple! You have a good go at making your own!wpid-PhotoEditor-1434219891223.jpgI’m not great at making bread, but I’m certainly getting better. Practice really does make perfect, even if I have to do lots and lots of practising! I think I have finally found a technique that really works for me, as these bread rolls were light and fluffy and actually lasted days without becoming hard and dense. Bread rolls (when you know what you’re doing) can be really easy and making a batch of bread rolls can be quick. The only part to make it a long process is the different rises before baking. Just give yourself plenty of time, start in the morning (or the night before) and you’ll be eating rolls by lunch time. Perfect for that bacon sandwich!

Ingredients:

  • 500g strong white bread flour
  • 7g of fast-action yeast
  • 1 1/2 tsp caster sugar
  • 1 tsp salt
  • 3 tbsp olive oil
  • 200ml luke warm water
  • extra flour for dusting

Method:

  1. Combine the flour, yeast, salt and caster sugar in a large bowl and mix together with either a knife or a dough hook for a few seconds.
  2. Once combined, make a well in the centre of the flour in preparation for adding the water and olive oil.
  3. Measure 300ml of luke warm water and add 3tbsp of olive oil. I find that measuring out the water cold and then popping int he microwave for 30 seconds bring the temperature up to luke warm.
  4. Pour the water and olive oil into the well of the flour and gradually mix the flour in until it forms a dough. You made need to add extra water depending on your flour.
  5. Transfer the dough to the work top and star to knead. Your dough should be quite wet, but don’t worry or add extra flour. The more flour you add, the denser your bread will become. Knead the dough for about ten minutes until it becomes smooth and elastic.
  6. Place your dough into a lightly oiled, over bowl and leave to rise for an hour. if you have made your dough in the evening then you can leave it in the fridge overnight.
  7. Once your dough has risen and has almost doubled in size, knock the dough back for a good 10 minutes and then roll into a long sausage shape. Then, divide the mixture into 8 sections, form each section into small rounds and then place on a covered baking tray for another hour.
  8. Cook your rolls in the oven for 10-15 minutes at 220C. Once out of the oven, transfer to a cooling wrack, but make sure to tap the bottoms of the rolls to make sure that they sound hollow. make sure to cover with a tea towel when cooling as this will help absorb the moisture from the heat coming off the rolls.

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These rolls are definitely best eaten warm. The butter melts instantly into the soft bread and it works so well with the hot bacon and a drizzle of tomato sauce. Bacon sandwiches are one of my favourite little weekend treats, and are perfect for brunch or even a light lunch. I am so happy to have finally found a method that works really well and creates a lovely roll with great texture. I won’t lie, in the past I have had some real nightmares when it comes to bread making, so this will be flagged as “the” method of choice.

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The bread rolls also work really well after being frozen and then defrosted, which means you can make a large batch and not worry about them turning stale. Pop in a freezer bag and when needed, either pop int he microwave for a minute, or even pop in the oven.

Have you had any bread making disasters or triumphs?

Are you a lover of the bacon roll or sandwich?

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6 thoughts on “The Perfect Bacon Roll

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