Bread Rolls, bacon & passata

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My son is fussy about sandwiches but loves these bread rolls so since he is off on a school trip tomorrow and I have a packed lunch to sort out these were the obvious choice. 

This is a Paul Hollywood recipe called Breakfast Rolls. 
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Recipe ingredients

500g strong bread flour
10g salt
20g Caster Sugar
10g Instant Yeast
30g Unsalted Butter softened
2 eggs
250 ml cool water

Method

Place all ingredients in bowl ensuring salt and yeast are separate. Use a fork to mix then fingers to pick up all the flour.  It’s best to add the water bit by bit and you might not need all of it.  You want a soft dough not a soggy one. 

Use olive oil on your surface for kneading or use your mixer and a dough hook. Ideally you want to knead for about 10 minutes.  The dough does start out wet but will eventually form a lovely soft dough. 

When the dough feels smooth place it in a lightly oiled bowl covered with oiled cling film until it doubles in size.  1 to 3 hrs. 
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Once the dough is ready roll it out on a lightly floured surface without knocking the air out.  Spread the surface with passata and lightly cooked bacon or even ham. 
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Roll up and stick down edges before slicing into pieces about 2 to 3 inches thick. 
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Place these on a tray and cover with a large bag.  I use a large recycling bag he he. 
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Let the rolls prove again for about 30 minutes. 

The oven should be 220 oc Bake for 15 to 20 minutes.  You can glaze them with egg before baking if you want.


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