Saturday, April 23, 2016
Posted on 7:11 AM by Fred Larmon
I've started doing my shopping in Sainsbury's a lot more - there's a large store only a few minutes' drive from my house, but as I'm still a relative novice when it comes to driving, I only go first thing or I struggle to get into the spaces in their car park! I recently picked up a copy of Sainsbury's magazine at the till and found lots of recipes inside that I wanted to make. As my fiancé loves bacon and would eat a bacon sandwich for lunch every Saturday and Sunday every week if he could, I get rather bored of it (so he gets a bacon sandwich every few weeks). As soon as I saw this recipe for 'bacon and cheddar scrolls' I knew it would be a winner with both of us as it was something different but still within the bacon category!
This recipe makes quite a few (I can't remember exactly how many) so to serve two people I would halve the quantity.
400g wholemeal bread flour
100g white bread flour
1 1/2 tsp salt
50g melted butter
1 tbsp light brown sugar
300 ml lukewarm water
For the filling:
4tbso grainy mustard
8 cooked rashers streaky bacon, crumbled or sliced
100g grated mature Cheddar cheese
3 spring onions, trimmed and sliced
In a large bowl, mix the flour and yeast. In another bowl, mix the melted butter, water and sugar. Fold in the flour.
Knead for ten minutes if doing by hand; otherwise about five minutes in a stand-mixer (I was very glad of my Kitchenaid at this point!). Grease a large bowl and put the ball of dough inside. Cover with clingfilm and leave in a warm place for about two hours to prove until doubled in size.
Roll out the dough into a rectangle on a lightly-floured surface and spread with the filling.
Roll up from the long edge like a Swiss roll and slice into rounds.
Lay each slice on its side on a greased and lined baking tray, cover with a clean tea towel and leave in a warm place to prove until doubled in size. Meanwhile preheat the oven to 200 C and bake the rolls for 20-25 minutes. Best served warm as part of a breakfast or brunch, but you could also leave these to go cold and take them on a picnic.
I'm sending this to Bready Steady Go, hosted by Lucy at BakingQueen74.