Monday Recipe
Cheesy Bacon Rolls
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.
And when the oven door opens, mmmmmmm….
You’ll Need:
Rolls
2 tsp instant yeast
3 cups all-purpose flour
1 tsp salt
1 1/4 cup warm water
1 tbsp olive oil
Filling/Topping
6 rashers bacon, separated and wacked into small slices (4 slices for filling, 2 for topping)
8 thick squares of cheese, 1 1/2” square (this is for the filling, so use any melty cheese you prefer)
1/2 cup grated cheddar cheese, for the topping
You’ll do:
1) Whisk Dry Ingredients Together
In the bowl of your stand mixer (or any large mixing bowl), whisk together the yeast, flour, and salt.
2) Add Wet Ingredients
Add 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’s really sticky, add a tablespoon of flour. If the dough isn’t fully coming together, add a tablespoon of water. You can also do this by hand with just a spatula — mix and knead well until the dough is smooth.
3) Let Rise Until Doubled
Cover the dough (using plastic wrap or a dish towel) and let rise until doubled, 1-1.5 hours.
4) Cook Bacon for Filling
While the dough is rising, cook the pieces you cut up from the 4 slices of bacon; you’ll use this cooked bacon for the filling. Reserve the raw pieces from the other two slices you cut up for the topping.
5) Prepare Cheese
Slice for filling and grate for the topping.
6) Portion Out the Rolls
Once the dough has doubled, turn it out onto a floured counter. Flatten it and make a rectangle that’s roughly 6” x 9”. Using a bench scraper or pizza cutter, divide the dough into 8 chunks.
7) Fill and Shape Rolls
Take each piece of dough and flatten into a circle roughly 3-4” 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.
8) Add Topping
Add the raw bacon and grated cheese topping.
9) Preheat Oven + Let Rolls Rise
Preheat the oven to 350 F. Let the rolls rise while the oven is warming up. You want them to look puffed up a bit.
10) Bake
Bake for 25 minutes, until the bacon on top is cooked and the cheese is melted and golden brown.
Done! Serve warm. Bask in the accolades from friends and family.
Hat tip to TAoM for the recipe, here: TAoM
Category: Cooking
How can the bacon/cheese rolls job get done if the person doing it is a Loafer.??? Looks like I’m on a roll this morning.
Anything to get a rise……….
At the very yeast.
A gun pr0n sample of Colonel Colt’s Factory ’73 SA New Army AND Cheese rolls with Bacon? Way to start the New Year off on a positive note. This would be the documented proof that you love us and want us to be happy! Or…you trying to keep the bitchin’ down to an equal level all around? You know, while you got the cheese and the bacon already out, you might as well whip up some cheesy grits…with bacon…and shrimps.
Num Num…pass the fooking butter!
I’m lazy, and unfortunately Casa de Sparky Western Annex does not have an oven.
But if I did, I’d just do my replication of Red Lobster cheddar biscuits. Take Bisquick mix, 1/2 cup of cheddar cheese, mix. Bake per instructions, then brush with melted butter and 1 tsp of garlic powder.
Then stand by to watch blood sugar scream.
Can’t help with the oven part, unless you can figure out a way to use a cast iron Dutch oven as a baking vessel over some other-than-an-oven heat source. BUT, would try using those frozen bread dough balls for this in a heart beat. Have used Rhoads brand frozen rolls for many years.
“6 rashers bacon” ???
I know what “6” means.
I know what “bacon” means.
But a “rasher”??
Bacon is bacon, no matter how you slice it, but aren’t you cutting it a bit thin there by using them there foreign words, AW1Ed. (smile)
Confusing, right? Always thought a rasher was a group of slices. Never knew how many, but when you order a rasher of bacon at a restaurant you always get more than one slice.
This may be helpful.
https://www.thespruceeats.com/bacon-equivalents-and-substitutions-1807458#:~:text=Bacon%20Equivalents%20%20%20Recipe%20Measurement%20%20,real%20bacon%20bits%20%2018%20more%20rows
I think I can deal with this. Just need a few things here and there….
I am heavily in favor of anything that has bacon as a major ingredient.
This really does sound awfully good, doesn’t it? Will have no problem trying it as written (except using frozen dough) the first go round then see what variations, like adding some onions perhaps (folks ’round here like onions in just about everything except chocolate pie) and lots of freshly ground black pepper, might come to mind.
How bad would it be to bake the rolls in the same cast iron pan in which the bacon is fried? Heat might be a bit of an issue, but will try draining the hot bacon grease from the pan then setting it aside to cool just a bit before adding the rolls. Hmmm.
Nothing bad comes to mind, so you’ll have to try.
And let us know how it turned out, of course.*grin*
Speaking of cheese, a guy goes to the take out section in the diner and asks the waitress for an order of Lamb Chops Au Gratin so the waitress yells to the Chef: Cheese it, the Chops. Chees I hope everyone got that one.