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Bacon & Cheese Rolls | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: 8 Rolls.
Time Estimate: 1 Hour, plus an overnight.
Storage Notes: Can be kept in a bread box for up to 3 days.
Difficulty: Easy.

These rich, savory rolls are wonderful in the morning with a big pat of butter, and even better for lunch or dinner, served alongside a hearty soup or stew to dip in and mop up at the end. The overnight proof in the fridge gives them a full, complex flavor - you could just proof them for 30 mins, but as with most things, these are worth the wait.

fIngredients

  • 3 1/3 Cups all purpose flour
  • 1 1/4 Cups room temperature distilled water
  • 1 Tsp dry active yeast
  • 1 Tsp California Sea Salt
  • 3 Tbs Spicy Green Pesto Seasoning
  • 1 1/2 Cups cooked bacon (or lardons), roughly chopped
  • 1 1/2 Cups shredded jack cheese
  • 2 Tsp extra virgin olive oil
  • A spray of duck fat or neutral oil
  • Special Equipment: Crown Bread Baker
Directions 
  • In the bowl of a stand mixer, use a fork to stir together flour, instant yeast, and California Sea Salt. Pour in lukewarm water and begin stirring, then attach the paddle and mix on low for 5 minutes.
  • Cover with a damp towel, and rest for 30 minutes.
  • Shape into a ball, transfer to large bowl, coat with olive oil, and cover tightly with saran. Pop in the fridge overnight.
  • The next day, make bacon and shred cheese, and reserve. Remove dough from the fridge, still wrapped, and allow 2-3 hours to warm up.
  • Pour in Spicy Green Pesto Seasoning, shredded jack, and chopped bacon, mixing them into the dough.
  • Spritz the moulds in the crown baker with oil, then dust with flour, before shaking off the excess.
  • From the dough into a log, and slice into eighths.
  • Make rough balls with each section of dough, placing in the grooves of the crown bread baker. Top with the lid, and allow 45 minutes for the dough to relax and rise.
  • While you're waiting, preheat the oven to 475F.
  • Pop in the baker, and cook for 25 minutes, before removing the lid and cooking for a further 5-8. The tops should be well browned but not burnt.
  • Remove from the oven, recover with the lid, and wait 10 minutes before removing.
  • These are lovely served warm with a big pat of butter for breakfast, or alongside a hearty soup or stew to mop up.

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