After coming home full of great coffee, pulled pork/coleslaw and chicken/roasted vege turkish breads (they're good - try them!), I set about shaping my little rolls. It's really just a case of cutting your dough in half, then half again, half again, half again, until you get as many little dough balls as you'd like. Flatten out your balls, stuff with some crumbled cheese, fried bacon and let rise for a while. Egg wash, S&P, bake.
Artisan Bread in 5 Minutes a Day - Jeff Hertzberg and Zoe Francois
(I halved the recipe but it is easily doubled)
1.5 cups lukewarm water
3/4 tbsp sea salt
3/4 tbsp dried yeast
1 tbsp sugar
1/4 cup melted butter
3.5 cups white flour1 round of Beersine Hop Cheddar
1 packet of bacon, chopped, pan fried and cooled
1) Mix all of the wet ingredients together, being sure not to pour the hot melted butter over the yeast.
2) Add the flour and stir/mix with dough hook to combine, cover and leave to rise until it has doubled in size.
3) When risen, flour a work surface lightly and tip the dough out. Roll it out into a snake and cut it in half, then half again, etc until you have the size dough balls you want. For bite sized rolls, they should be about the size of 2 thumbs (thats a technical measurement alright?).
4) Take each little ball and flatten it, place in a chunk of the cheese and a tsp of fried bacon. Be generous.
5) Fold the edges into the middle and pinch them together to make sure they're sealed.
6) Place them on a greased tray about 1cm apart from each other and let rest/rise about 40-60 minutes.
7) Cover them in an egg wash and sprinkle S&P over the top before baking in a preheated HOT oven (think 200-250C) for 20-30 minutes until they are golden brown on top and you can smell the bacon!