Description
RECOMMENDED EQUIPMENT
- baking dish – my used measurements were 20x26cm (8×10 inch)
- sharp knife
- cutting board
- medium-sized bowl
- whisk
- small bowl
- pastry brush
- spatula
- large pan
Ingredients
Units Scale
DOUGH
- 450 grams all-purpose flour
- 180 milliliters full-fat cow milk
- 2 tsp dry active yeast
- 1 tbsp honey
- 1 egg
- 3 tbsp butter, room-temperature
- 1/2 tsp salt
- 1 tbsp olive oil for greasing the bowl
BACON
- 250 grams bacon
- 2 tsp dried thyme
- 1 tbsp honey
- 1/4 tsp cayenne pepper
- 60 milliliter white wine (or any kind of stock)
CARAMALIZED ONIONS
- 600 grams yellow onions
- 1 tbsp butter
- 1 tsp salt
- 60 milliliter white wine (or any kind of stock)
POPPY SEED GLAZE
- 2 tbsp butter, melted
- 1 tsp Dijon mustard
- 2 tsp brown sugar
- 1 tsp poppy seeds
- 1/2 tsp garlic powder
OTHER INGREDIENTS
- 250 grams cheddar cheese
- 1 tsp butter for greasing the baking dish
Instructions
- To make the dough, warm the milk slightly to 35–40°C (95–104°F) 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.
- 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.
- 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.
- Grease a baking dish with butter and set aside. Preheat the oven to 190°C / 375°F. 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.
- 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.
- 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!
- Passive Time: 90 min
- Cook Time: 30 min
