These delicious rolls freeze well, both raw or semi-cooked; and work brilliantly as on- the- go breakfasts. Get creative with fillings – try Parma ham and Parmesan shavings, tuna and sliced olives, or mozzarella and pesto.
Makes 15-20
Prep time: 60 mins plus 90 mins proving
Ingredients
For the rolls
500g strong white flour (plus extra for dusting)
10g salt
20g caster sugar
10g instant yeast
30g unsalted butter, softened
2 eggs, lightly beaten, plus extra for glazing
250ml cool water
Olive oil for kneading
For the filling
10 rashers unsmoked back bacon, rind removed
125ml tomato passata
100g button mushrooms, sliced
20g grated Parmesan (optional)
Method
Place flour, salt and yeast (making sure the salt and yeast do not come into contact) in a large mixing bowl or in a mixer bowl fitted with a dough hook. Add the butter, beaten eggs, and a little bit of water and start bringing the mixture together with your fingers or the hook, on low speed. Keep adding water a little at a time until all the flour is incorporated, mixing until you form a dough that is soft but not soggy.
Knead the dough in the mixer or tip it onto a lightly oiled surface (be careful not to add too much oil at this stage, as that will alter the consistency of the final product). Knead for 5-10 minutes. Work through the initial wet stage until the dough forms a soft, smooth skin.
Place in a lightly oiled bowl. Cover with a damp tea towel and allow to rest for 1 hour or until the dough has doubled in size in a warm place.
For the filling
Heat a little olive oil in a frying pan over medium heat. Add the bacon and cook gently on both sides until tender. Remove and set aside to cool. Line 2 baking trays with parchment paper. Tip the dough onto a lightly floured sheet of parchment paper. Without knocking it back, roll out to a rectangle about 35 x 30cm. With the long side towards you, spread a thin layer of passata over the dough and lay the bacon and mushrooms on top. Roll the dough like a Swiss roll and press the joint to seal. Cut into 15-20 pieces, each about 3cm long. Lay the rolls, flat side down, on the prepared baking trays close to each other but not touching.
Cover the trays in plastic wrap and allow to prove for 30min or until doubled in size. (At this stage they can even be left in the fridge overnight, ready to bake the next morning) Meanwhile, preheat the oven to 200°C.
Beat the remaining egg, brush over the dough and bake for 15-20 mins until golden and cooked through. Serve warm.
