![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2021\/01\/finished-on-sheet-300x200.jpg\")
\nCheesy Bacon Rolls<\/h3>\n
Y’all know I’m no baker. Lots of reasons for this, but basically baking requires time, precision, a lot of ingredients and trashes the kitchen. This cuts against my easy one-pot cooking preferences, and is to be avoided. Then I ran into these gems, and an exception was born. It takes a little time and uses several items of cooking gear, but is easy to prepare and clean-up is but a minor chore.
\nAnd when the oven door opens, mmmmmmm….<\/p>\n
You’ll Need:<\/strong> Filling\/Topping<\/em> You’ll do:<\/strong> 2) Add Wet Ingredients 3) Let Rise Until Doubled 4) Cook Bacon for Filling 5) Prepare Cheese 6) Portion Out the Rolls 7) Fill and Shape Rolls 8) Add Topping 9) Preheat Oven + Let Rolls Rise 10) Bake Done! Serve warm. Bask in the accolades from friends and family.<\/p>\n Hat tip to TAoM for the recipe, here: TAoM<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
\nRolls<\/em>
\n2 tsp instant yeast
\n3 cups all-purpose flour
\n1 tsp salt
\n1 1\/4 cup warm water
\n1 tbsp olive oil<\/p>\n
\n6 rashers bacon, separated and wacked into small slices (4 slices for filling, 2 for topping)
\n8 thick squares of cheese, 1 1\/2\u201d square (this is for the filling, so use any melty cheese you prefer)
\n1\/2 cup grated cheddar cheese, for the topping<\/p>\n
\n1) Whisk Dry Ingredients Together
\nIn the bowl of your stand mixer (or any large mixing bowl), whisk together the yeast, flour, and salt. <\/p>\n
\nAdd the water and oil. Attach the bowl to the mixer and start the dough hook on low speed. Mix for a few minutes, until the dough clears the sides of the bowl and is nice and smooth. If it\u2019s really sticky, add a tablespoon of flour. If the dough isn\u2019t fully coming together, add a tablespoon of water. You can also do this by hand with just a spatula \u2014 mix and knead well until the dough is smooth. <\/p>\n
\nCover the dough (using plastic wrap or a dish towel) and let rise until doubled, 1-1.5 hours. <\/p>\n
\nWhile the dough is rising, cook the pieces you cut up from the 4 slices of bacon; you\u2019ll use this cooked bacon for the filling. Reserve the raw pieces from the other two slices you cut up for the topping.<\/p>\n
\nSlice for filling and grate for the topping.<\/p>\n
\nOnce the dough has doubled, turn it out onto a floured counter. Flatten it and make a rectangle that\u2019s roughly 6\u201d x 9\u201d. Using a bench scraper or pizza cutter, divide the dough into 8 chunks. <\/p>\n
\nTake each piece of dough and flatten into a circle roughly 3-4\u201d in diameter. Place a slice of cheese in the middle as well as about 1 tbsp of the cooked bacon. Shape the rolls by stretching and pulling the sides up and over the filling, and crimping the seam to make a tight seal. Place seam-side down on a greased baking sheet and flatten a bit. <\/p>\n
\nAdd the raw bacon and grated cheese topping.<\/p>\n
\nPreheat the oven to 350 F. Let the rolls rise while the oven is warming up. You want them to look puffed up a bit. <\/p>\n
\nBake for 25 minutes, until the bacon on top is cooked and the cheese is melted and golden brown. <\/p>\n