Bacon, Onion And Walnut Mini-Breads
This recipe for savory stuffed bread rolls is a delightful treat that combines bacon, onions, ham, and walnuts, all tucked inside soft and fluffy bread rolls. The filling is a delicious medley of flavors, accented by fresh herbs and a hint of thyme. With a golden crust and a tempting aroma, these rolls are perfect for serving as a snack or alongside a soup or salad. Enjoy these warm, freshly baked bread rolls for a comforting and satisfying treat!
— Constant Cookbook
Ingredients
- 1 1⁄4 tsp. active dry yeast
- 2 Tbs. lukewarm milk
- 2 Tbs. all-purpose flour
- 2 bacon slices, finely diced
- 1 small onion, finely diced
- 1 1⁄4 cups all-purpose flour, plus more
- as needed
- 1 Tbs. sugar
- Pinch of salt
- 1 egg
- 1⁄4 cup milk, at room temperature
- 3 Tbs. unsalted butter, cut into small pieces,
- at room temperature, plus more for brushing
- 2 Tbs. diced cooked ham
- 2 Tbs. coarsely minced walnuts
- 1⁄4 tsp. chopped fresh thyme
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 egg yolk, lightly beaten with 1 tsp. water
Instructions
- To make the sponge, in a bowl, dissolve the yeast in the milk. Stir in the flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
- To make the dough, in a small nonstick fry pan over medium heat, cook the bacon, stirring often, until evenly browned, about 3 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan. Add the onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes. Transfer the onion to the plate with the bacon. Set aside.
- In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute. With the mixer running, add the egg and milk. Increase the speed to medium and knead for 5 minutes. Add the 3 Tbs. butter and knead for 3 minutes. Stop the mixer and add the sponge. Increase the speed to medium-high and knead until the dough is smooth and elastic, 7 to 10 minutes. Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated, about 2 minutes. Add more flour if the dough is too sticky. Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1¿2 hours.
- Preheat an oven to 400ºF. Butter a 6-well silicone muffin mold and place on a baking sheet.
- Punch down the dough, divide into 6 equal-size balls and place in the prepared molds. Let the dough rise in a warm place for 30 minutes. Brush the tops of the breads with the egg yolk mixture and bake until golden brown, 20 to 25 minutes.
- Immediately invert the mold onto a wire rack and remove the breads, using a toothpick to gently loosen them, if needed. Let cool slightly. Serve warm or at room temperature.
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