Bread Rolls with Bacon, Red Onion, and Thyme

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These simple savory dinner rolls are a mouthwatering combination of bacon, red onion and thyme. They are crusty, tender and downright irresistible. They can be put together quickly and will fill your kitchen with the most comforting aroma. You can shape them into an oval or round. Before going to the oven, spray the rolls with water and dust with some flour, then make a slash on top of each roll with a sharp knife if desired. They are great as a snack, breakfast and are also wonderful to pack as part of a picnic.

Bread Rolls with Bacon, Red Onion, and Thyme

adapted from Irish Times  

1tsp Olive oil 125 g Smoked bacon, cut into lardons 1 Small red onion, finely chopped 3 Thyme sprigs (or rosemary) 500 g Strong bread flour 1 tsp Sea salt 300 ml Tepid water 7 g Dried yeast 1 tsp Sugar

1. Before preparing the bread dough, make the bacon and onion mixture. In a medium frying pan, heat the oil over a low heat. Add the onions and bacon, and continue to cook, stirring regularly, for about 10 minutes, until the onions have become soft and translucent and the bacon has just started to crisp. Pull the thyme leaves off the sprigs, add to the pan and mix through.
2. Spread the bacon and onion mix out on a plate lined with kitchen paper to drain off any excess fat and leave to cool completely. This step may be done a day or two in advance and stored in an airtight container in the fridge.
3. To make the dough, put the flour into a large bowl, or into a stand mixer fitted with a dough hook if using, and add the salt.
4. Put the tepid water into a bowl and add the yeast and sugar. Mix well and leave to sit for a minute or two.
5. Pour the water into the flour and continue to mix for five minutes on a low speed (if using a machine), then increasing to a medium speed and continuing to mix for another seven to eight minutes, until smooth and elastic. If making by hand, knead the dough on a lightly floured work surface for 12 minutes until the dough is soft, smooth and elastic. The dough should spring back when pressed with a finger; if it doesn’t, it needs more kneading.
6. Add the cooled bacon and onion and mix again for another three minutes, until it is dispersed evenly throughout the dough. Place the dough in an oiled bowl, cover with a clean tea towel and leave to rise for an hour, or until doubled in size.
7. Preheat the oven to 220C/430F or 200C/400F if using a fan oven. Line a large baking tray with baking paper or grease with a little oil or butter.
8. Knock the dough a few times with your fist, then divide the dough into 9 even balls. Using the palm of your hand, push the dough against the counter in round circles to achieve a smooth roll.
9. Place the rolls on the prepared tray, leaving a few centimetres between each. Cover again with a tea towel and allow to rise for another 30 minutes.
10. For a beautiful crust, spray the rolls with water and dust with a little flour. Make a cut on top of each roll with a sharp knife if desired.
11. When ready to bake, fill an oven safe bowl with about 200ml of water and place at the bottom of the oven. Bake for 18 minutes. The water creates steam, which helps create a golden crust. Turn the oven down to 200C/400F or 180C/350F fan and cook for a further 10-12 minutes, until crisp and golden. Let them cool slightly before serving.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com