Thursday, November 24, 2011

Spicy Cheese and Bacon Rolls

I can’t believe it’s been a week with no blogs!! Holy heck!
Anyway, things are finally slowing down again. The craft fair is over and was a success. (Yay!) This weekend Sue and I are doing a final bit of baking for our mother for her church’s annual bazaar. After that there is brief respite of about a week or two, and then Christmas baking starts. Whew!
I may be getting a little bit sick of cookies.
NO, not eating them…that would just be crazy talk.
I mean making them. After the bazillion batches I have made the last week or two they are getting a little repetitive. I think some bars/squares may be in order this Christmas instead of cookies. We’ll see how that goes.
There may be a rebellion.
This recipe was one that I had made for the craft fair. It is fairly easy, just a little fussy. It uses my “go to” bread dough recipe but feel free to use any yeast bread recipe you prefer. If you are interested in the full tutorial/instructions on how to make this, you can go to for where I pilfered the idea from. I love the site and have made a ton of the recipes there and they always work (and taste) great.

Spicy Cheese and Bacon Rolls

1 recipe yeast bread dough (here is my recipe)
2 cups shredded, aged cheddar (Plus more for sprinkling)
1 cup finely chopped bacon (or more)
1/2 cup finely chopped, pickled jalapenos (or more)
 Prepare 4, 9 inch round cake pans by spraying well with cooking spray.
Prepare bread dough. When you are kneading the dough, add in your cheddar and bacon.
Divide dough into 4 equal pieces. Working with one piece at a time; roll into 12 inch circle. Place a small drinking glass in the center of the circle to give a guideline as to how far to cut.  Cut into 4 equal wedges. Then cut each wedge into 4 smaller wedges. (see photo below) Place a sprinkling of chopped jalapenos on every second wedge.

Now you want to flip the wedge without jalapenos over onto the wedge with jalapenos and press lightly to seal. Twist each of the 8 doubled wedges about 3 - 4 times and then gently roll up towards the edge of the drinking glass. (See photo below for the 3 steps)

When all rolled to the center; remove the drinking glass and, using a large flipper, carefully transfer rolls to one of the prepared 9 inch pans. Sprinkle more cheese into center of rolls.
Repeat these steps with the next 3 pieces of bread dough.

Cover and let rise in a warm place for an hour.
Preheat oven to 375. Bake at 375 until golden brown, about 30 minutes. Remove from oven and let cool in pans for about 5 minutes. Remove from pan and let cool on wire rack (or serve warm).

We need to get organized in the next week or so and decide what we are going to be making and/or blogging about for December.
Hmmm…. Will that actually happen?
There are too many things I want to bake and the thought of having to narrow down the list is making me procrastinate. *Sigh*
Any suggestions on what Sue and I should prepare for December’s blogs? What are some of your favorite dishes?

1 comment:

  1. clever shaping technique. I don't eat or make much cookies; I do it vicariously thru images; no clean up