BACON POTATO & CHEESE
DINNER ROLLS
2 Cups Plain Flour
1 Sachet dried yeast 7g (l tspn)
1/2 tspn salt
1 tspn sugar
1 Egg lightly beaten
2 Tablesp melted butter (cooled)
3/4 Cup Warm Water
Topping:
1 Cup diced Bacon
2 Medium Potatoes Diced 5mm
1/2 Cup Grated Tasty Cheese
Optional Flakes Garlic & Chilli
Extra oil for brushing
Make A Sponge with l Sachet Yeast, 1 tsp Sugar, 1 Tablespoon Flour & 2 Tablespoons Warm Water- wait till it bubbles
Grease 4 mini tins or tray
Put into Bowl Flour, sugar, salt, egg, melted butter , yeast sponge and 3/4 cup Warm Water mix and then turn out and knead for approximately 10 minutes or until smooth and elastic.
Put into lightly oiled bowl and put into a warm draft free place covered until double in size.
(optional I used small top container of my Thermal Pot)
(Optional I put about 1" hot water into the larger Thermal Pot container)
(Optional I put the small container into the large and the lid on and closed the Thermal Pot.)
The dough doubled within 30 minutes.
Prepare Topping.
Diced Potato, Diced Bacon & Grated Cheese
Fry Bacon in 1 Tablespoon of vegetable oil until starting to brown
Remove Bacon & Fry Potato until tender & brown, Mix in Bacon and put aside to cool
Punch Down & Divide Doubled Dough into 4
Shape into four rolls (I divided each roll into 5 and put in tin brush with extra Oil)
Or put on tray
Spread tops with bacon & potato mix
Then Sprinkle on Cheese & pinch of Garlic & Chilli flakes if desired
Cover with a clean cloth (some like to use clingwrap) and put in a warm draft free place to again double
Mine took approx. 1.30 hours
After about an hour I started the beads heating
Once the beads were white I started heating up the oven 18 beads up and 6 under I left it heating for 20 minutes
Temperature 200C approx.
Put the tins in and check after 10 minutes and turn it
I checked again at 25 minutes and took them out at 35 minutes
I took them out of the tins and put them on a trivet to cool.
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