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| Bacon and Caramelized Onion Rolls |
"These homemade yeast rolls with bacon, caramelized onions, and smoked Cheddar cheese will take middle stage at the dinner desk."
Ingredients :
- 1 cup heat water (100 to 110 ranges F)
- 1 envelope Fleischmann's® Active Dry Yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons greater virgin olive oil
- 2 1/4 cups all-reason flour, or greater as needed
- 12 ounces bacon slices
- 1 big onion, thinly sliced
- 1/four cup port wine
- 1 cup shredded smoked Cheddar cheese
- 3 tablespoons butter or margarine, melted
Instructions :
| Prep : 55M | Cook : 12M | Ready in : 2H50M |
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- Combine water, yeast and sugar in a massive mixer bowl. Let stand five mins, until foamy. Add salt, oil and 1 cup flour; beat for two mins at medium pace. Add enough last flour to make a tender dough.
- Knead dough on gently floured floor for six to 8 mins, till smooth and elastic. Place dough in a nicely greased bowl, turning as soon as to coat. Cover and let rise in a warm, draft-loose region until doubled, approximately 1 hour.
- While dough is growing, prepare dinner bacon in big skillet till just browned however now not crispy. Drain nicely and disintegrate or chop into small portions. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium warmness for 15 to 20 minutes or till onions are gently caramelized. Add Port wine and cook dinner till very little liquid stays. Set apart to cool.
- Punch dough down. Roll into a fifteen x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long facet, jelly roll fashion. Pinch seams to seal. Cut into 12 equal slices.
- Place every slice in a greased muffin pan, reduce aspect up. Brush with butter. Cover and allow upward thrust in a heat, draft free vicinity until almost doubled, about half-hour.
- Bake in preheated 375 tiers F oven for 20 to twenty-five minutes, until golden. Remove to twine rack to chill.
Notes :
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