Savory Bacon & Sun-Dried Tomato Bread Rolls
Indulge in the delightful flavors of these Savory Bacon and Sun-Dried Tomato Bread Rolls. Infused with smoky bacon, tangy sun-dried tomatoes, and a hint of oregano, these rolls boast a rich, hearty taste that pairs beautifully with soups or salads. Freshly baked, they fill your kitchen with an inviting aroma, and when slathered with butter, they become an irresistible treat. The unique blend of wholemeal and white bread flour ensures a satisfying texture, while the addition of fresh ingredients creates a delectable experience with every bite. Perfect for gatherings or cozy family dinners, these rolls will quickly become a favorite on your table.
N/A
Servings
100
Calories
13
Ingredients
Ingredients
milk
1/2 cup (warm)
water
3/4 cup (room temperature)
sugar
1 tablespoon (granulated)
salt
2 teaspoons (fine)
oil
1-2 tablespoons (for frying)
wholemeal bread flour
2 cups (sifted)
white bread flour
2 cups (sifted)
instant dried yeast
3/4-1 teaspoon (for bread-makers)
dried oregano
1/2 teaspoon (dried)
smoked bacon
100-150 g (finely diced)
sun-dried tomatoes
4-6 (roughly chopped)
tomato puree
1 teaspoon (for mixing)
onion
1 small (finely diced, or 2 shallots)
Instructions
1
In a frying pan, heat 1-2 tablespoons of oil over medium heat. Add the finely diced onions (or shallots), sun-dried tomatoes, and diced bacon, sautéing gently until the onions are translucent and the bacon is browned and crispy. Remove from heat and set aside to cool.
2
In a large mixing bowl or bread machine, combine the tomato puree, milk, water, and sugar. Mix well.
3
Gradually add the wholemeal and white bread flour to the liquids, followed by the dried yeast and salt. Mix until a dough begins to form.
4
If you are using a bread machine, set it to the dough setting and let it knead the dough for you. If mixing by hand, knead on a floured surface for about 10 minutes until smooth and elastic.
5
Once the dough is ready, fold in the sautéed mixture of bacon, sun-dried tomatoes, and onions, ensuring it is evenly distributed.
6
Grease a baking sheet with butter and form the dough into 12 equal portions. Place the rolls on the sheet, spacing them evenly apart.
7
Cover the rolls with a clean kitchen towel and place them in a warm area or in a pre-warmed oven (40-50°C) to rise for about 20 minutes, or until doubled in size.
8
Preheat your oven to 200°C. Once the rolls have risen, place them in the hot oven and bake for 15 minutes, turning halfway through for even cooking.
9
Once golden brown, remove the rolls from the oven and transfer them to a cooling rack.
10
Serve the rolls warm, cut open, and spread generously with unsalted butter. Enjoy the heavenly combination of flavors!
Nutrition Information
2.5g
Fat
16.67g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these bread rolls?
The rolls feature a savory blend of smoky bacon, tangy sun-dried tomatoes, and a hint of dried oregano.
How many rolls does this recipe produce?
This recipe is designed to produce 12 equal-sized bread rolls.
What types of flour are used in this recipe?
The recipe uses a combination of 2 cups of sifted wholemeal bread flour and 2 cups of sifted white bread flour.
How long do the rolls need to rise?
The rolls should rise for about 20 minutes, or until they have doubled in size.
What is the recommended oven temperature for baking?
The oven should be preheated and set to 200°C for baking these rolls.
How long is the baking time?
The rolls bake for 15 minutes, and should be turned halfway through for even cooking.
Can I use a bread machine for this recipe?
Yes, you can use a bread machine on the dough setting to knead the dough.
How long should I knead the dough if mixing by hand?
If kneading by hand, you should do so on a floured surface for about 10 minutes until the dough is smooth and elastic.
What should the temperature of the milk be?
The milk should be warm when combined with the other liquid ingredients.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much bacon is required?
You will need between 100g and 150g of finely diced smoked bacon.
Can I substitute the onion?
Yes, you can use 2 shallots as a substitute for 1 small onion.
What is the protein content per serving?
Each serving provides about 3.75g of protein.
How much fat is in one roll?
There is approximately 2.5g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains about 16.67g of carbohydrates.
When should the bacon and tomato mixture be added to the dough?
Fold the sautéed bacon, sun-dried tomatoes, and onions into the dough once it has been fully kneaded and is ready.
What type of yeast is best for this recipe?
The recipe calls for 3/4 to 1 teaspoon of instant dried yeast, suitable for bread-makers.
What should I do before baking the rolls?
You should grease a baking sheet with butter and allow the formed rolls to rise in a warm area or a pre-warmed oven at 40-50°C.
How should the sun-dried tomatoes be prepared?
The 4 to 6 sun-dried tomatoes should be roughly chopped before being sautéed.
Is tomato puree used in this recipe?
Yes, 1 teaspoon of tomato puree is mixed into the liquids (milk, water, and sugar) at the beginning.
Should the water be hot or cold?
The water should be at room temperature.
What is the purpose of the sugar in the dough?
One tablespoon of granulated sugar is added to help activate the yeast and add a touch of sweetness.
How do I know when the sautéed ingredients are ready?
Sauté them until the onions are translucent and the bacon is browned and crispy.
What is the best way to serve these rolls?
Serve them warm, cut open, and spread generously with unsalted butter.
What dishes do these rolls pair well with?
They are excellent accompaniments for soups and salads.
What should I cover the rolls with while they rise?
Cover the rolls with a clean kitchen towel to keep them moist while they double in size.
What type of salt is recommended?
The recipe suggests 2 teaspoons of fine salt.
How much oil is needed for sautéing?
You will need 1 to 2 tablespoons of oil for the frying pan.
What is the texture of the finished rolls?
The mix of wholemeal and white bread flour creates a rich, hearty, and satisfying texture.
Should I cool the bacon mixture before adding it to the dough?
Yes, remove the sautéed mixture from the heat and set it aside to cool before folding it into the dough.