Beetroot, bacon & cheddar bread scrolls

Beetroot, bacon & cheddar bread scrolls

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(2 ratings)

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

More effort

Makes 8
These rustic homemade bread rolls are best served warm with a steaming bowl of soup

Nutrition and extra info

  • Freezable

Nutrition: per scroll

  • kcal365
  • fat12g
  • saturates5g
  • carbs48g
  • sugars4g
  • fibre5g
  • protein14g
  • salt1.7g
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Ingredients

For the bread dough

  • 325g strong white bread flour, plus extra for dusting
  • 175g rye flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 7g sachet or 1½ tsp fast-action dried yeast
  • 1 tbsp rapeseed oil, plus a bit extra

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp golden caster sugar
  • 4 rosemary sprigs, leaves picked and chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

For the filling

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

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

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

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.

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Comments (2)

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.

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