- December 15, 2016 at 2:23 am #375180mosParticipant
Bacon-Honey Mustard Dinner Roll
3 3/4 to 4 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
1 1/4 cups milk
4 oz butter
1/4 cup sugar
1 tsp salt
1 large egg
4 oz butter, melted
2 tbs honey-mustard or mustard mixed with horseradish
1/2 lb bacon, crisp-cooked, drained and crumbled
1 large egg beaten with 1 tsp water
poppy seeds or sesame seeds
To make the dough: In a stand mixer fitted with the paddle attachment or in a large bowl, combine 1 1/2 cups of the flour and the yeast. In a small saucepan, heat milk, 4 oz butter, sugar and salt just until warm (115 to 120°), stirring until the butter almost melts.
Add to the dry ingredients along with the egg. Beat at low speed for 1 min, scraping sides of bowl. Beat 3 min at high speed.
Switch to the dough hook and add enough additional flour to make a moderately stiff dough.
Knead until smooth and elastic about 8 to 10 min. Place in greased bowl, turning once to grease surface. Cover with greased plastic wrap and let rise until double, about 1 1/2 hours.
To make the filling: Combine 4 oz melted butter with honey-mustard.
To assemble the rolls: Grease two (9-inch) round pans or 24 cupcake wells.
When dough has risen, punch down. Divide in half. Cover and let rest 10 min.
On lightly floured surface, roll each dough half to a 12xs8-inch rectangle.
Brush with butter-mustard mixture. Sprinkle with bacon. Roll up jelly-roll fashion, beginning with the long end.
Cut into 1-in pieces. Place cut-side down into the prepared pans or cupcake tins. Cover with greased plastic wrap and let rise until double, about 25 to 30 minutes.
Heat oven to 350 degrees. Brush with egg wash and sprinkle with poppy seeds or sesame seeds, if desired.
Bake rolls 25 to 30 min or until lightly browned. Cool 2 to 3 min in pans.
Invert and serve warm or at room temperature. Serves 24
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