Homemade Dinner Rolls With Feta And Bacon
A delicious combination of feta cheese and bacon in savory yeast rolls.
Equipment
- 1 mixing bowl or stand mixer
- Measuring cups
- Measuring spoons
- blade to cut the dough into pieces optional
- 1 baking pan
- Parchment paper
Ingredients
- 4 cups AP or bread flour
- 1 tsp salt
- 1 1/2 Tbsp fast-rising yeast
- 1/4 cup unsalted butter
- 1 1/4 to 1 1/2 cups cool water
- 3/4 to 1 cup cut-up bacon pieces
- 1/2 to 3/4 cup feta cheese
Instructions
- Put the flour in a bowl or the bowl of a stand mixer if you don't want to mix it by hand.
- Put the salt on one side of the bowl and the yeast on the other side.
- Cut the butter into small pieces and mix it into the dough with your fingers or the dough hook of the mixer.
- Add the water in bit by bit until you have a soft, sticky ball and all of the flour is incorporated. You might not need all of the water.
- Flour the surface of the countertop and put the dough onto it. Knead it well for up to 10 minutes, or until it's a smooth ball with a stretchy texture and a smooth blister-looking surface. Add a little more flour as you need to if the dough is too sticky,, but try not to add too much.
- Put the kneaded dough into a large bowl and cover it with a towel. Let it rise to 2-3 times the original size, which might take up to 3 hours depending on how cool it is where you are.
- While the dough is rising, cook the bacon (or cut it into pieces if you're using pre-cooked.) Cut it into small pieces and set it aside for later.
- When the dough has doubled in size (at least,) turn it out onto a floured surface and press the air out by folding it over onto itself.
- When the air has been pushed out, press the dough out flat into a rectangular shape.
- Sprinkle the bacon pieces and crumbled cheese over the surface of the dough, then spread them out relatively evenly.
- Press the bacon and feta into the dough and fold it over itself a couple of times to make sure that everything is incorporated.
- Roll the dough into a log that's about 12" long.
- Cut the log into 16 equal pieces. If you start in the middle and then cut each of those pieces in half and repeat until you have 16 you'll be able to keep everything about even.
- If any of the pieces looks a lot smaller than the others, steal some dough from some of the rolls to try to even them all out.
- Put a piece of parchment paper on the baking pan.
- Roll the pieces of dough between your hands to form balls and arrange them on the pan in two circles of one roll in the center with 7 surrounding it with a little space between them.
- Cover the pan with a towel and let the rolls rise again until they've doubled in size again, about 1 to 1 1/2 hours.
- After an hour, preheat the over to 400 degrees Fahrenheit.
- When the rolls have risen to double the size, bake them in the center of the oven for about 25 minutes, or until they're golden brown on top and about 190 degrees F inside, using an instant-read thermometer.
- Eat them warm, or cool them on a rack and then store them in an airtight container in the d=fridge. Reheat them before eating since they're best when they're warm!