Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cathy79 on January 31, 2010, 08:34:04 am
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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.
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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........ :-))
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Great job Cathy - lucky kids if they do end up getting these for lunches :-)) :-))
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They look good CAthy. I see why the are finding it hard to get to the freezer.
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Yummo - good idea to make a lot at once - then there is some chance of having one left for lunches. ;) ;) ;)
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They look fantastic!! ;)
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Just confirming, these freeze and defrost beautifully. Still fresh and fluffy.
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Ta :-*
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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? :)
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More than willing to share recipes... here (http://www.forumthermomix.com/index.php?topic=2276.0)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.
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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.
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And try spinach and fetta - fantastic!
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Just a pile of steamed spinach with heaps of feta - or raw spinach so it cooks while the scrolls are baking?
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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.
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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!
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So I made these the other weekend for my niece's birthday and also a batch with pasil pesto, salami, pinenuts & cheese filling which were even more popular. Actually I didn't have another spring form tin so I rolled out the dough, spread the mixture then folded it over about three times and cooked it in a cake tin so it was more like a loaf / pullapart.
For the filling I used
- grated 90gms cheese (grated in the TMX)
- 100gms hungarian salami (add to cheese and chop for 8-10 sec on speed 6)
- 30 gms of pinenuts
- 150gms of basil pesto (I had a jar left in my pantry but next time I'm going to try & make some)
then mixed it on reverse speed three for about 5 seconds to combine.
Yummy
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Wow - great combination of flavours - think I'd better go and get something to eat now -so hungry after thinking about that loaf. :-)) :-)) :-)) :-* :-*
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Hi do i have put this in the oven to rise ? or can i just put in warm place
?
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Hi reb - You could just find a warm spot near the fire place or heater. ;)
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Lately I've been doing the first rise in the TMX bowl - works well, and one less thing to wash.
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This is the BEST bread recipe that I have used so far. Just as described - light feathery bread devoured in minutes.
I made a double batch (with vegemite and cheese filling) and still have nothing left after one lunch sitting, and have had to forward the recipe to many. A WINNER with my 3yr old and 1 yr old. I am looking forward to making the BBQ sauce variation.
YUM! ;D
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Good work - always good to get the thumbs up from the judging panel. :-* :-* :-*
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What a review! Glad you liked them GNMI. They're very versatile.
If you try them with bacon, make sure the bacon fat doesn't make the mixture too wet. I find ham is better otherwise they can turn out a little soggy, but still delicious.
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Making these again for morning tea tomorrow with my Thermo friends....1/2 with ham and cheese for the kids and then for the Mums I had to think of something more creative with what was in my fridge!
Came up with garlic, sun dried tomatoes, basil, pinenuts and parmesan - will let you know how they taste tomorrow! ;D
Update - winner again!
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Made vegetarian version with Sanitarium soya rasher. Yum..... Soooo good! Will be a regular. Our family thank you, Cathy!
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Thanks for bumping, denzelmum! I didn't see these the first time round. Saved and printed now.
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I made these for the first time today and was very impressed thanks Cathy. I sauteed onion, bacon, sun-dried tomatoes and garlic, added the sauce and some fresh herbs (parsley, basil and sage) and a visiting single neighbour was lucky enough to be here when they came out of the oven so has taken a nice hot one home.
By the way, how's the consulting going?
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This is one of my favorite doughs to work with, and the flavor varieties are endless. Yours sound delicious Judy.
I love demonstrating, it's so exciting showing people a thermomix, especially when they have never seen it before. But it is very intense when combined with working full-time and a young family. Hence the drop in recioe contributions! I really miss this forum.
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Ok these are Hallys next bread project, they look great
:)
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:) just made these for my daughter, and shes had 2 already.
great.
thanks,
Robyn
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Made one with Marmite and cheese; instead of milk I used soy milk. Took one to DD's piano teacher, she loves it. DD had two pieces within ten minutes. ;D
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oh my gosh these look fantastic, I am going to make these next week!!!
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These are great - they didn't rise as they should on the first rising but did double in size on the second. Don't know if I did something wrong, but I will try letting in do first rising in TM as suggested earlier. I love all the variations and will try them all. I made ham and onion, but instead of using BBQ sauce (which I didn't have) i mixed tomato sauce and worcestershire sauce - it was well received here. They were definitely light and fluffy.
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Same here. Mine didn't rise on the first rising either. But turned out perfectly and doubled in size in the oven. Love these !
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Not sure why they didn't rise the first time for you, but glad they worked out. There are so many variations of these.
One of my customers was telling me she used to pay over $3 each for these type of scrolls, and can now make a whole batch for the same price. Fantastic!
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Just made these....delicious, even my fussy son ate one (YAY, small victory).
I put some chopped up pineapple in mine along with the ham and used home made tomato sauce. So light and fluffy...mmmmmmm
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these are great thanks for posting this recipe
i made my dough 1st, then the topping no need to wash *: after the dough , less washing up this way ;D
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Uni, you are such a great cook. Love the look of these.
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thanks, that means a lot to me coming from you :-*
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I made these for lunch today, but instead of the topping in the recipe, used a bit of extra cheese (about 50g), 2 spring onions and a little butter (maybe 1.5 tbs) whizzed together. Delicious.
I was worried that I'd done something wrong at first as the dough was a lot stickier than the EDC bread I made. It was tricky to get out and had to soak the bowl later. The scrolls, once baked, were fluffy and soft, and were eaten hot from the oven! A girlfriend dropped around for a coffee and was also very impressed with the two I saved for her. She hadn't seen Mr T yet either, so was pretty amazed at what it could do.
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One of my customers was telling me she used to pay over $3 each for these type of scrolls, and can now make a whole batch for the same price. Fantastic!
I often bought the vegemite and cheese scrolls from the bakery for DD4 and DS2 pre TMX, and yes over $3 and I would think 'what a rip off!' (and still buy them) :-)) So I made these today with vegemite & cheese and DD4 said "Mmm, lovely rolls Mummy" :D :D :D
I have popped the others in the freezer for next time we have to run errands all day, and can easily grab these from the freezer rather than stopping in at the bakery :)
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My first attempt is in the oven as we speak!
Can't wait to try, I've read and re-read the recipe that many times but having no luck with bread hadn't been game enough to try.. they are looking pretty amazing.. I used the original recipe and in the herbs I added spring onions, coriander and basil.. I used masterfoods worchestire bbq sauce as it's my favorite but as soon as the bottle is empty I'll be making my own now I've seen how easy it is..