Buttermilk – Bacon Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g flour
- 1 ½ pack yeast (dry yeast)
- 1 teaspoon salt, lightly heaped
- 1 pinch (s) sugar
- 500 ml buttermilk
- 100 ml water
- Chili powder, amount as desired
- 200 g bacon, smoked, mixed, diced
- 200 g cheese, Emmentaler, rated
For covering:
- 1 egg yolk
- 2 Table spoons milk
- 100 g cheese, Emmentaler, rated
- 50 g bacon, smoked, mixed, diced
Print Recipe
Pin Recipe Instructions
- The buttermilk should not come straight out of the refrigerator, if possible, but should stand at about room temperature for half an hour.
- Mix the flour, yeast and chili powder and sift into a bowl.
- Add sugar and salt, slowly pour in the buttermilk and stir in with the dough hook of the hand mixer (mixer).
- Then stir in the 200 g of diced bacon and 200 g of grated cheese.
- Only add enough of the 100 ml lukewarm water that the dough is homogeneous and not too thin (greasy).
- Dust the dough with a little flour, cover with a clean kitchen towel and put in a warm place for 40 minutes to rise for the first time (ideal: oven at approx. 40-50 ° C).
- Knead the dough thoroughly with your hands, shape rolls of any size and place on the baking sheet. (I get 9 large or 12 regular rolls from this amount of dough).
- Cover the tray with a clean tea towel and place in the oven for the second time (25 minutes).
- Take the tray out of the oven and preheat the oven to 200 ° C.
- Whisk egg yolks with milk and a pinch of salt and brush the rolls with it, sprinkle with bacon and cheese and slide a rail under the middle rail in the oven for about 30 minutes at 200 ° C.
- If you don`t like the slightly sour note of buttermilk: The rolls also work very well with normal milk.
- You can also make nice buns (mini rolls) according to this recipe, the baking time is then reduced to about 20 minutes
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