My passion of making bread comes from the fact that I would not have lots of dishes to do after the kitchen war :). So I’ve been spending my time making lots and lots of breads.
And this might not be the last entry of my bread saga.
My office is located far far far away from the densely-populated area and the staff depends a lot on the cafeteria food which unfortunately kills your appetite for the day most of the time. So making the bread over the weekend or even on weekdays nights for breakfast seems to be a good idea.
This bacon broccoli rolls is a perfect breakfast menu because it keeps you running for the day (even if you skip lunch).
Recipe source: http://www.melskitchencafe.com
Makes 10 big giant rolls
Things you need:
For the bread
- 1 1/2 cups warm water
- 3/4 tablespoon instant yeast
- 2 tablespoons granulated sugar
- 2 tablespoons canola oil
- 1 teaspoon salt
- 4 cups all-purpose flour, give or take a few tablespoons
For the filling
- 12 ounces cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 cups chopped bacon
- 1 1/2 cups finely chopped broccoli
- 2 cups shredded cheddar cheese
- 1 cup freshly grated Parmesan cheese
Part 1: Making the bread
Things you need to do:
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (I prefer to do it by hand since it lets me feel the dough’s texture). Start mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly tacky to the touch.
Note: Once you feel the dough already has the right texture stop adding the flour.
Knead the dough using the stand mixer or by hand until it is very smooth and elastic. It should take you about 5 minutes if you use a stand mixer or 8-10 minutes by hand. Lightly brush a large bowl with butter and place the dough in the bowl. Cover the bowl with lightly-greased plastic wrap. Let the dough rise until it has doubled (it should take about an hour).
Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick.
Part 2: Putting all together
In a small bowl, cream together the butter and cream cheese. Spread the rolled-out dough with the butter/cream cheese mixture. Top it with bacon, broccoli, cheese, Parmesan cheese. Roll the dough up, pinching the seam to seal. Divide the rolls into 10 giant pieces. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
Note: The bread still taste great even after I kept it in the fridge for 3 days…. :D.. and no I didn’t get any stomach problem after that.