EVERY RECIPE DESERVES
A little love letter
Dear bacon onion cheese rolls,
Some things are worth the patience, and you are proof. A mountain of onions, cooked down slowly until they go soft and sweet and golden. Bacon with honey, thyme and a little cayenne. Cheddar everywhere. All of it rolled into a soft dough that rises while I pretend not to check on it.
Then the glaze: butter, Dijon, brown sugar and poppy seeds, brushed on so you come out of the oven shiny and a bit sticky.
You are what I want when people are coming over for a late, slow brunch. Pulled apart right at the table, still warm, cheese stretching between the rolls. Nobody waits for a second one to be offered.
Let’s make this piece of happinessxo, Kimberly
saved you a seatp.s. caramelize a double batch of onions. they keep for a week in the fridge and make every sandwich better.
FRESH OUT OF THE KITCHEN
Up close
Bacon Onion Cheese Rolls & Poppy Seed Glaze
Fluffy yeast rolls filled with bacon, onion and cheese, finished with a poppy seed glaze. Brunch, Easter, a Saturday that needs carbs. Most of the two hours is the dough rising on its own.
GOOD TO KNOW
READY IN2 hMAKES12 servingsDIFFICULTYa little patienceDIETmeat & fishSTART ATON THE TABLE AT
From my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTSUNITSSCALE
for the dough
for the bacon
for the caramalized onions
for the poppy seed glaze
for the other ingredients
something to drink?
INSTRUCTIONStap the number when a step is done
1
make the dough
To make the dough, warm the milk slightly to 35–40°C and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.2
caramelize the onions
To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.3
crisp the bacon
For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.4
fill & shape
Grease a baking dish with butter and set aside. Preheat the oven to 190°C. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.5
bake
Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.6
glaze & finish
After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!Pairings
what goes with these rolls
ASKED & ANSWEREDtap a question
Can I prep them the night before?
Yes. Shape the rolls, cover the dish and let them rise slowly in the fridge overnight. In the morning, 30 minutes at room temperature, then into the oven.
Can I freeze them?
Baked rolls freeze well for up to 2 months. Reheat them in the oven at 160 °C.
No white wine at home?
Any stock works.
Why didn’t my dough rise?
Usually the milk was too hot or the yeast was old. Keep the milk at 35–40°C, and if there are no bubbles after 5 minutes, start again with fresh yeast.
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MADE IT?
Tell me how it went
THE GUEST BOOK0 entries
p.s. caramelize a double batch of onions. they keep for a week in the fridge and make every sandwich better.
EVERY RECIPE DESERVES
A little love letter
Dear bacon onion cheese rolls,
Some things are worth the patience, and you are proof. A mountain of onions, cooked down slowly until they go soft and sweet and golden. Bacon with honey, thyme and a little cayenne. Cheddar everywhere. All of it rolled into a soft dough that rises while I pretend not to check on it.
Then the glaze: butter, Dijon, brown sugar and poppy seeds, brushed on so you come out of the oven shiny and a bit sticky.
You are what I want when people are coming over for a late, slow brunch. Pulled apart right at the table, still warm, cheese stretching between the rolls. Nobody waits for a second one to be offered.
Let’s make this piece of happinessxo, Kimberly
saved you a seatFRESH OUT OF THE KITCHEN
Up close
Bacon Onion Cheese Rolls & Poppy Seed Glaze
Fluffy yeast rolls filled with bacon, onion and cheese, finished with a poppy seed glaze. Brunch, Easter, a Saturday that needs carbs. Most of the two hours is the dough rising on its own.
GOOD TO KNOW
READY IN2 hMAKES12 servingsSTART ATDIFFICULTYa little patienceDIETmeat & fishON THE TABLE AT
that’s meFrom my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTS
UNITS
SCALE
for the dough
for the bacon
for the caramalized onions
for the poppy seed glaze
for the other ingredients
something to drink?
INSTRUCTIONStap the number when a step is done
1
make the dough
To make the dough, warm the milk slightly to 35–40°C and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.2
caramelize the onions
To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.3
crisp the bacon
For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.4
fill & shape
Grease a baking dish with butter and set aside. Preheat the oven to 190°C. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.5
bake
Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.6
glaze & finish
After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!Pairings
what goes with these rolls
ASKED & ANSWEREDtap a question
Can I prep them the night before?
Yes. Shape the rolls, cover the dish and let them rise slowly in the fridge overnight. In the morning, 30 minutes at room temperature, then into the oven.
Can I freeze them?
Baked rolls freeze well for up to 2 months. Reheat them in the oven at 160 °C.
No white wine at home?
Any stock works.
Why didn’t my dough rise?
Usually the milk was too hot or the yeast was old. Keep the milk at 35–40°C, and if there are no bubbles after 5 minutes, start again with fresh yeast.
YOU MIGHT ALSO LIKE
More pieces of happiness
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries