It has been a busy couple of weeks and I haven't been baking as much from home as I would love to. This week, I figured I would make something that is quick and easy to prep up for my breakfast for the rest of the week with this Bacon and Cheese Bread Rolls.
Super simple and straight forward to make. If you have not already noticed, I almost always make all my breads with the Tang Zhong Method because this method yields the softest bread and stays so for much longer compared to other "straight in" bread dough.
If this is your first time making Tang Zhong Bread, go visit some of my post on Soft and Fluffy Milk Bread Loaf.
Equipment: 320mm x 220mm x 30mm depth baking pan
Yield: 12 rolls
Preparation time: 2 hours
baking Time: 40-50 minutes
30 g 8% Bread Flour
180 g 49% Full Cream Milk
335 g 92% Bread flour
5 g 1.3% Fine Salt
40 g 11% Caster Sugar
7 g 1.9% Instant Yeast
50 g 14% Whole Egg (1 large egg)
125g 34% Full Cream Milk
55g 15% Unsalted Butter-softened
90g Diced Bacon
50 g Egg
50 g Full Cream Milk
100 g Mozzarella Cheese- Shredded
100 g Mozzarella Cheese- Shredded- for the topping
50 g Diced Bacon - for the topping
Line a 320mm x 220mm x 30mm depth baking pan with parchment paper and set aside until ready to use.
To Make the Tangzhong
1. Prepare the Tang Zhong by placing the milk and flour into a saucepan over medium heat. Whisk continuously until the mixture starts to thicken to a paste. Remove the saucepan from the heat and then transfer the Tang Zhong into a clean bowl. Wrap with food wrap touching the surface of the Tang Zhong and leave to cool completely at room temperature or in the fridge.
Tang Zhong can be prepared a day earlier.
To Make the Rolls
2. Place all the ingredients together except for the butter into a mixer bowl with a dough hook attachment and mix for 3 minutes on medium speed until all the ingredients have come together.
At this point, the dough will seem really soft and shaggy and this is completely normal.
3. Add in the softened butter and continue to mix on medium speed, scraping the down down half way through kneading, for approximately 10-12 minutes or until the dough starts to pull away from the side of the bowl, looks shiny and has some elasticity when you try to stretch it between your hands.
To check if the dough is fully ready, you can perform the "windowpane test" by pinching a small piece of dough from the bulk dough. With both of your hands lightly dusted with some flour to prevent from sticking, stretch the piece of dough while rotating it. If you are able to stretch it thin enough to see through like a window, you have developed enough gluten and your kneading process is complete. If your dough starts to break easily before you can stretch it thin enough, you will need to mix the dough for longer, checking every 2 minutes until you achieve the recommended result with the test.
4. Once the dough have developed enough gluten, add in the diced bacon and mix for another 1 minutes or until they are well distributed into the dough.
5. Lightly dust your work surface with some flour, then transfer the dough over on top. The dough is of a soft nature but not too soft that it is difficult for you to roll it tightly into a ball. If at any point, your dough feels really wet and hard to shape, you may need to dust a little more flour when shaping. Note that the dough is of a soft nature and this is what makes a Tang Zhong based bread so light and fluffy after they are baked, so do not be tempted to add more flour than you need.
6. Once you have shaped the dough to a tight ball, lightly grease a bowl large enough for the dough to double in size. Transfer the dough into the greased bowl with the seam side tucked underneath. Cover the bowl with tea towel and leave to bulk ferment or until it double in size at room temperature for approximately 1 hour to 2 hours.
7. Once the dough have risen double its volume, gently press the dough down in the bowl to knock back some of the excess gas.
Dust the work bench with some flour then transfer the dough over. Divide the dough to 12 x 70 g equal portions. Roll each portion of the dough to a ball.
Working with one ball of dough at a time, flatten the dough to a a palm sized disc, then place a tablespoon of mozzarella cheese in the centre (This step is optional). Fold the sides of the dough over to wrap the cheese then press the corners to seal.
With the seam side underneath, roll the dough to a smooth ball against the work bench. Place the ball of dough onto a baking tray lined with parchment paper.
Repeat the same process with the rest of the portioned dough and line the individual bread roll evenly on the baking tray in a 4 x 3 rolls placement.
8. Cover the tray with the bread rolls with tea towel and leave to final proof for 45 minutes to an hour or until it double in size again. Depending on the ambient of your kitchen, the final proofing time can vary.
Meanwhile, pre heat the oven to 180˚C.
9. Once the rolls are ready, bake them in the pre heated oven for approximately 40 -50 minutes or until the top starts to turn dark golden in colour.
Remove from the oven then transfer onto a wire rack without the parchment paper to prevent the base from sweating.
Serve the rolls warm.
To store any leftover rolls, simply place them in airtight container or wrap them in food wrap and store them at room temperature for up to 3 days. Heat in the oven for a short 5 to 10 minutes before serving.