Swirly Bacon or Ham Rolls

[cathy79]

Name of Recipe: Swirly Bacon or Ham Rolls
Number of People: makes 8 rolls
Ingredients:
Filling
1 onion
100 gram bacon or ham
oil for sautéing
80 ml bbq sauce
2 tbs mixed herbs

Dough
90 g cheese
1/3 cup milk
1/3 cup water
250 g plain bakers flour
1 tsp Salt
1 tsp dried yeast
4 tsp olive oil

Preparation:
Filling

1. Peel and halve onion and place in bowl.  Chop speed 5, 2 seconds and check.  Add bacon or ham, speed 5, 1 sec, check.

2. Add a little oil, temperature 60deg 3min speed 1 reverse.  Put aside to cool, and add BBQ sauce and herbs.

Dough

1. Preheat oven to 50deg ready for proving the dough.

2. In clean bowl, grate cheese speed 9, 2 seconds.  Set aside.  Add milk and water, 37deg 1 minute to warm slightly.  Add yeast, salt, flour, oil and cheese and mix speed 5, 5 seconds.  Don't forget the cheese!  Knead for 3. minutes.

3. Place dough in oven to rise, 30-40 minutes or until doubled in size.

4. Knock back dough.  Roll out on thermomat to 40x30 rectangle.

5. Spread filling over dough to within 1 cm of edge.  Roll up dough like a swiss roll, then cut into 8 equal slices.

6. Grease spring form tin, and line base with greaseproof paper.  Fit the slices to the tin, starting with one in the middle, 7 outside, equally spaced.

7. Place in preheated 50deg oven for 20 minutes or until doubled in size.  Turn oven up to 200deg and bake for 25-30 minutes or until golden.  Carefully remove outside of springform tin and bake for a further 5 minutes or until the sides of the rolls are crisp.

8. Cool slightly, then gently pull apart and serve warm.

Photos:
Hopefully you can see on the second photo the "feathery" bits of bread.  It is really light and fluffy, and is really easy dough to work with.


Tips/Hints:
The tastier the BBQ sauce, the better the end result.  I use my homemade BBQ sauce.

Double the dough recipe, and make one with spinach and fetta.

Edited to Add - adapted from Successful Baking section 8 card 33.

[cathy79]

I have made three of these over the weekend.  One as above, one with spring onion instead of onion (I ran out) and 1 with fetta and spinach.

Why did I make three?  Because I'm supposed to be freezing them for school lunches, but having trouble getting them to that point........

[judydawn]

Great job Cathy - lucky kids if they do end up getting these for lunches 

[cookie1]

They look good CAthy.  I see why the are finding it hard to get to the freezer.

[Thermomixer]

Yummo - good idea to make a lot at once - then there is some chance of having one left for lunches. 

[Nay-nay]

They look fantastic!! 

[cathy79]

Just confirming, these freeze and defrost beautifully.  Still fresh and fluffy.

[Thermomixer]

Ta 

[versaceyoyo]

Cathy - these look so good.  I will definitely be giving them a go.

I don't suppose you are willing to share your homemade bbq sauce recipe? 

[cathy79]

More than willing to share recipes... here it is.  Whatever sauce you use for these rolls, make sure it's quick thick.

I've found that ham works better than bacon.  If you use bacon, make sure you drain off the fat liquid before adding the sauce or it ends up to runny.

Hope you enjoy them.

[versaceyoyo]

thank you Cathy!  we love a good home made barbie sauce here.

I made the scrolls with ham and they were fantastic.  thanks for sharing.  i will give them a go with vegemite and cheese next. 

[cathy79]

And try spinach and fetta - fantastic! 

[CreamPuff63]

Just a pile of steamed spinach with heaps of feta - or raw spinach so it cooks while the scrolls are baking?

[cathy79]

I use 125g spinach and 100g fetta.  Cook the spinach, squeeze out as much water as you can and mix the crumbled fetta through.

I've used frozen spinach and cooked in the microwave, or I've also chopped the spinach in TMX and just cooked it in it's own liquid.  Sorry I can't be more precise - my girls prefer ham and cheese.  But I love spinach and fetta.  Will have to try some other kinds too.

[versaceyoyo]

have just made these again with vege and cheese and using the all natural wholemeal bread mix from the local bread-making shop.  MMM MMM!