Cheese, Bacon and Pineapple Bread Rolls

I had no bread in the house today, so thought I would whip up some cheese, bacon and pineapple bread rolls for the boys lunch today as we are going out and it needs to be ‘pram friendly’.

Cheese, Bacon and Pineapple Bread Rolls

Thermomumma’s cheese and bacon bread rolls:

I forgot to cut a slit on the top this time round, but the toppings stayed on fine. I also didn’t weigh the dough (daylight savings = TIRED + LAZY), and just cut it into 12 pieces by eye, by cutting the 1 piece of dough into 2, then those 2 pieces into 4, then those 4 pieces into 3 pieces = 12.

I learnt how to shape rolls with this following Youtube video:

https://www.youtube.com/watch?v=5Q_HaC8NgPg

I always add pineapple to my cheese and bacon bread recipes as my husband is obsessed with it! Note: I didn’t Thermomix blitz the toppings as I prefer the toppings chunkier. For the 12 rolls, I used:

150 grams diced bacon pieces +

3 x tinned pineapple slices

(cut into small pieces and placed on paper towels to soak up the excess juices) +

A few handfuls of pizza cheese (tasty/parmesan/mozzarella)

After 20 minutes @ 180 degrees

Cheese, Bacon and Pineapple Bread Rolls

Print Recipe

Ingredients

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

Instructions

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.

October 4, 2015 By Sophia Brown