Yields:
12 Servings
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
30 Mins
Total Time:
2 Hr 30 Mins
Welcome back to another delicious lactose free recipe. This weeks recipe is simple but delicious. Fluffy little bread rolls covered with crunchy cheese and crispy bacon. These rolls are a perfect treat to go alongside for any meal.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
- Topping
Instructions
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In a small bowl or jug combine the yeast, water and the tsp of sugar. Mix well and set aside for 5 minutes.
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The mixture will become foamy.
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Place the flour, salt, mixed herbs and 2tbs of sugar in a large bowl.
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Mix and make a well in the centre. Tip in the milk, melted margarine and yeast mixture.
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Mix until it forms a rough dough.
- Tip the dough out onto a lightly floured work surface and knead until lovely and smooth.
- Shape the dough into a ball.
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Lightly oil a large bowl and place the dough in it. Cover with clingwrap and leave in a warm draught free place for an hour.
- It just so happens to be autumn when I was making this dough and it was freezing cold no matter where I went. A great alternative is to use your ovens keep warm/ defrost setting. It gives the dough a nice warm place to rise.
- If you do not have this setting, you can also fill a large tin with boiling water and place that on the bottom of the oven. This should provide enough heat for the bread to rise. You may need to replace the water once it gets cold.
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The dough will have doubled in size.
- Tip the dough out and press down to flatten.
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Weigh the dough and divide into 12 even pieces.
- Spray a large oven tin with oil.
- Grab a piece of dough and roll it into a ball.
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Place the dough into the baking tray.
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Keep rolling up and placing the dough balls into the tray. Until all 12 buns have been formed. Try to keep them slightly apart as they will expand during the second proof.
- Cover loosely with clingwrap and leave in a warm draught free place for 30 minutes.
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The dough balls should have puffed up nicely.
- Preheat your oven to 180°C.
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Beat the egg with a tablespoon of water.
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Brush the top of the rolls with the beaten egg
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Sprinkle the top of each of the rolls with the grated cheese.
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Sprinkle the top of each of the rolls with the diced bacon.
- Place the tray in the oven for 25 to 30 minutes until they are beautiful golden brown.
- Set aside to cool down.
- Congratulations you have now made cheese and bacon rolls.
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Serve, devour and enjoy.
