Bacon and Onion Rolls. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Fold over and pinch to seal.
You can have Bacon and Onion Rolls using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Bacon and Onion Rolls
- Prepare 250 grams of ■Bread (strong) flour (type 550 in Germany).
- Prepare 150 grams of ■Cake flour (type 405 in Germany).
- You need 6 grams of ■Dry yeast.
- It’s 3 grams of ■Salt.
- It’s 10 grams of ■Sugar.
- It’s 1 tbsp of Olive oil.
- Prepare 300 ml of Lukewarm water.
- It’s 100 grams of Bacon.
- You need 1 of Onion.
- You need 1 of Black pepper.
It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire. Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. Remove from heat; season with salt and pepper. In a small bowl, mix cream cheese, onion and milk until blended.
Bacon and Onion Rolls step by step
Cut the bacon up, and finely chop the onion. Sauté in oil (not listed)..
Put all the ■ ingredients in a bowl and mix well. Add the olive oil and lukewarm (body temperature) water, and knead the dough..
When the dough is smooth after about 10 minutes of kneading, add the sautéed bacon and onion and black pepper, and knead until the additions are well incorporated into the dough..
1st rising: When the additions are kneaded in well, form the dough into a ball and leave to rise in a warm place for 30 to 40 minutes..
When the dough has risen, divide it into 12 pieces and round off each piece. Put the dough on a baking tray lined with parchment paper, with the seam sides down. 2nd rising: Leave the dough to rise in a warm location until the rounds are 1.5 to 2 times their original size..
Bake in a preheated 190 °C oven for 15 minutes (adjust the baking time on your oven.).
On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Add more water, if necessary, to keep them covered. Bacon-Onion Rye Rolls This savory spin on a filled roll features a buttery, tender rye dough wrapped around a flavorful bacon-and-onion filling. The recipe was inspired by one in "Bernard Clayton's New Complete Book of Breads, " a wonderful compendium of international breads.
