Apricot & Bacon Tear & Share Rolls

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Apricot & Bacon Tear & Share Rolls

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A perfect example of when sweet & savoury works hand in hand. This tear & share bread is
guaranteed to become a family favourite.

This recipe is from Gem ‘Love Baking’ series in association with Shane Smith.

Ingredients

  • 500g Gem plain flour
  • 7g dried quick yeast
  • 2 tsp garlic salt
  • 1 tsp Gem caster sugar
  • 165ml water, lukewarm
  • 210ml milk
  • 25g butter
  • 60g Gem dried apricots
  • 40g cooked bacon, chopped
  • 1 tbsp chopped fresh rosemary
  • Egg wash, 1 whole egg whisked
  • Garnish:
  • 100g melted butter
  • 2 tbsp chopped fresh rosemary

Instructions

  1. Into the bowl of your stand mixer fitted with the dough hook attachment, add the flour, yeast, garlic salt, sugar, butter, milk and water.
  2. Mix to combine for around 5 minutes.
  3. Remove the dough, place into a oiled bowl, cover with a kitchen cloth and leave somewhere warm and allow to prove until its doubled in size.
  4. While your waiting, line the base of a 9” square baking tin with parchment paper and set aside.
  5. Once the dough is ready, place back in the mixing bowl, add the Gem apricots, cooked bacon and chopped rosemary and mix until combined.
  6. Turn this dough out onto a floured work surface and divide into 9 equal pieces.
  7. Roll each piece into a ball and place into the prepared dish.
  8. Cover with a kitchen cloth and again, leave somewhere warm until the rolls have almost doubled in size.
  9. While these rolls are proving, preheat your oven to 200C/180C fan.
  10. Egg wash the ready to bake rolls and pop into the centre of the preheated oven and bake for 20-25 minutes.
  11. Remove, brush with melted butter and sprinkle on some chopped rosemary.
  12. Allow to cool slightly before removing from the tin.
  13. Top Tip: Get creative and add different herbs or even grated smoked cheese or the addition of chorizo is gorgeous. You can also leave out the meat to accommodate vegetarians
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