650g strong white flour
1 teaspoon salt
1 tablespoon sugar
14g pack fast acting yeast (2 x 7 g packs)
3 tablespoon rapeseed oil
350-400ml lukewarm water
4 rashers of streaky bacon, cooked & chopped
150g blue cheese, crumbled
1 egg, whisked
Recipe by Tara Walker from The Tasty Tart
Put the flour and salt into a large bowl, add the sugar and yeast.
Make a well in the centre, add the oil and water.
Gradually work into the flour to make a soft dough.
Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
Cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½ hours.
Sprinkle the bacon & blue cheese into the dough and ensure they are buried in
Pull pieces of the dough off and shape into balls by rolling between your hands
Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this) and leave for another 10-15mins to allow to rise
Preheat the oven to 220˚ C / 200˚c Fan / Gas 6
Brush a little egg on top of each roll
Bake for 15-20 mins or until they are golden brown.