Beetroot, bacon & cheddar bread scrolls

Beetroot, bacon & cheddar bread scrolls

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 35 mins plus 2 hours proving

Skill level

Moderately easy

Servings

Makes 8

These rustic homemade bread rolls are best served warm with a steaming bowl of soup

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per scroll

kcalories
365
protein
14g
carbs
48g
fat
12g
saturates
5g
fibre
5g
sugar
4g
salt
1.7g

Ingredients

For the bread dough

  • 325g strong white bread flour, plus extra for dusting
  • 175g rye flour
  • 7g sachet or 1½ tsp fast-action dried yeast
  • 1 tbsp rapeseed oil, plus a bit extra
  • 2 tsp golden caster sugar
  • 4 rosemary sprigs, leaves picked and chopped

For the filling

  • 1 tbsp rapeseed oil
  • 6 rashers streaky bacon, chopped
  • 140g mature cheddar, grated
  • 250g pack cooked beetroot (not in vinegar), drained and grated- make sure you use gloves

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the dough, tip the flours, yeast, oil, sugar, rosemary, 1½ tsp salt and 325ml warm water into a large mixing bowl. Mix with a wooden spoon, then use your hands to bring the mixture together, adding a little extra flour if it feels too sticky or a drizzle of extra water if too dry. Tip onto your work surface and knead the dough for 10 mins, or until it feels soft and springy.
  2. Put the dough in a clean, lightly oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 2 hrs, or until doubled in size. Meanwhile, prepare the filling. Heat the oil in a frying pan and add the bacon. Cook until crisp, then tip onto a plate lined with kitchen paper to drain and cool. Line 8 holes of a muffin tin with squares of baking parchment, or lightly grease with oil. Set aside.
  3. Tip the dough out of the bowl onto a lightly floured surface. Knead to knock out the air bubbles, then roll to a large rectangle, roughly 35 x 45cm. Sprinkle half the cheese over the surface and top with the bacon bits, beetroot, then the remaining cheese. Starting from one of the long edges, tightly roll the bread into a long cylinder, then cut into 8 pieces. Pop the bread scrolls, cut-side up, into the muffin tin holes. Cover the whole tin with oiled cling film and leave to rise for 30 mins or until doubled in size.
  4. Heat oven to 200C/180C fan/gas 6. Uncover scrolls and brush with a little extra oil. Bake for 30 mins until golden brown. Leave to cool on a wire rack for at least 20 mins, then serve warm or eat within 1 day.

Recipe from Good Food magazine, October 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
laurengraham15's picture

These tasted delicious! However, they were difficult to cut into pieces before baking. I resorted to baking as one loaf in a loaf tin and cutting up afterwards - turned out great.

clarablackman's picture

These were amazing and one of the best breads I have made. I used half cheddar and half emmental because that's what I had and I proved them and baked them in a round cake tin so they were tear and share. They were quite big so would cut them into more than 8 next time and maybe cook them in the muffin tin.

Questions

Tips