These bacon and cheese rolls are a great breakfast option if you're craving a hearty, salty bread.
The best thing about these salty roles is that they contain all the food groups, and are very practical to take anywhere - they are delicious!
- 3 cups of flour
- 3 tablespoons of sugar
- 1 teaspoon of salt
- 12 grams of dry yeast
- 1/4 cups of milk
- 3 eggs
- 1 1/2 cups of butter
- 2 cups bacon, fried, soft
- 1 cup manchego cheese, sliced
- Eggs for varnishing
- Grain salt, for decoration
For the dough, mix the flour with the sugar, salt and dry yeast. Add the milk and the eggs. Finally add the butter little by little until you get a smooth and homogeneous dough. Let it rest in a greased and covered container for 30 minutes, until it doubles its size.
Pour the dough and spread it. Distribute the cheese and the bacon in an homogeneous way, roll it up and varnish it with the eggs.
Cool the roll for 1 hour. Then, cut thick slices and place them in a refractory mould, varnish with egg and sprinkle with a little grain salt. Bake for 30 minutes at 180 °C, or until golden.
Serve hot and enjoy.
Serve hot and accompany with fruit.
Prepare the dough one day in advance to make it more manageable. Before cutting the roll, make sure it is very cold so that the shape is maintained.