Cheese, Bacon and Pineapple Bread RollsPrint Recipe
- 360 grams water, lukewarm
- 1.5 teaspoons sugar, optional
- 2 teaspoons dried instant yeast
- 600 grams white bakers flour
- 2 teaspoons salt
- 2 teaspoons bread improver
- 1 tablespoon oil
- 150 grams mixed cheese & bacon (grated), topping
Add all ingredients (excluding cheese & bacon) to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 6 minutes dough function. dough mode
Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
Divide dough into 12 x 80g lots (you may have a little dough left). Now place a tea-towel over your dough to stop them from drying out while you start rolling them into nice tight balls. Now arrange on a baking tray spaced a few cms apart. With a sharp knife use the middle of your blade and cut a sharp slit over the top of your dough balls.
Place your tray in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out.
Once grown to the desired size cover the top of your rolls in cheese & bacon then place in a preheated oven on 180* fan forced for 20/25 mins, or until golden brown. Take off tray immediately & place on cooling rack.