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Beetroot, bacon & cheddar bread scrolls

Beetroot, bacon & cheddar bread scrolls

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hours proving
  • More effort
  • Makes 8

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

  • Freezable
Nutrition: per scroll
NutrientUnit
kcal365
fat12g
saturates5g
carbs48g
sugars4g
fibre5g
protein14g
salt1.7g
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Ingredients

For the bread dough

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

Rating: 5 out of 5.2 ratings
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