Bacon, Chives and Cream Cheese Rolls

This recipe has been crying to get made forever! It has been in my head for the longest time, and  I finally got around to making it last week!

My husband declared this 'the best 'bready' thing I have ever made', and that is a high compliment coming from him! But truth be told - how can it not be the best when it has bacon, right? The combination is quite a classic - cream cheese and chives - with crisp bacon bits thrown in, just because I can.

The dough can be a little sticky, but don't be tempted to add in too much extra flour. Just handle the dough with well floured hands, on a well-floured counter-top!

What you could consider adding more of is bacon. Is there such a thing as too much bacon?

Bacon, Chives and Cream Cheese Rolls
Recipe Source - the same voices in my head that told me to put Mars bars in oatmeal cookies
Ingredients
Dough
2 cups all purpose flour
3/4 tsp salt
1/8 cup sugar
1 1/4 tsp active dry yeast
1/2 cup milk, plus 1 extra tablespoon for the egg-wash
1/2 cup water
1/8 cup oil
1 egg
Filling
1/2 + 2 tbsp cream cheese
200g bacon, cooked and crumbled
1/4 cup finely chopped garlic chives
Freshly ground pepper, to taste

Method
1. In a large bowl, combine the flour, salt, sugar and yeast. Stir together and set aside.
2. Combine the milk and water in a saucepan and heat till lukewarm. Don't make it hot, or it will kill the yeast.
3. Crack the egg into a small bowl and whisk it lightly. Remove one tablespoon of the egg into another small bowl and set aside. Add the remaining egg and the oil into the milk  mixture.
4. Pour the milk mixture in to the bowl with the flour and stir with a wooden spoon until the batter is smooth. Continue beating for a further 3-4 minutes.
5. Add the remaining flour a little at a time, until you have a soft but sticky dough.
6. Knead the dough for 5-10 minutes, cover with greased clingfilm, and set it aside to rise for about an hour.
7. At the end of this time, preheat your oven to 200 degrees C (400F). Punch down your dough and transfer to a well-floured work surface.
8. Using your hands (flour them first) or a rolling pin, form the dough into a rectangle about 1/2 thick.
9. Combine all the filling ingredients in a bowl and mix well.
10. Spread the filling over the surface of the dough, leaving about 1/2 an inch on all sides.
11. Starting with the long side of the rectangle that is furthest away from you, roll the dough toward yourself and pinch the seam.
12. Slice this roll into 4-6 slices, and transfer them, on their sides, onto a greased baking dish.
13. Take the reserved egg and combine with tablespoon of milk. Brush this mixture over the top of the rolls.
14. Bake for 20-25 minutes until the bread is springy and golden brown.

This is bread is amazingly soft on the inside and when eaten fresh, has a slightly crispy crust. The filling is amazing in flavor - salty, and with garlicky undertones from the garlic chives. Just brilliant!

There was just one complaint about this recipe - that it doesn't make enough! After we had a roll each, all of us (my husband, daughter and I) actually argued about who would get to eat the last roll! We ended up sharing, and I got the smallest piece and was told (very strictly, I might add), "next time, make more!"

I guess next time, I will have to make a double batch! Or maybe even triple! :)

P.S. If you are in Chennai and are interested in getting a start in baking, don't hesitate to sign up for my Introduction to Baking workshop. More details here. There are only a few seats left in the next batch - so sign up soon!

P.P.S. - I made these for breakfast, and so the pictures were taken in a hurry while my daughter and husband were already at the table, waiting! The pictures are not great, but the rolls were!!!