Bacon Serv Rolls Recipes

CHEESE & BACON SOFT DINNER ROLLS

Steps:

• Grease a 9 by 13 inch pan.
• Add rolls to pan, cover with sprayed plastic wrap, and put in the fridge overnight (or leave on counter for 3 hours) to thaw and rise. Note--if your rolls haven't risen but have thawed completely you can still move on to the next step.
• Gently press a nest into the rolls.
• Divide the bacon, cheese, and parsley amongst the 12 rolls and stuff them. Save a small amount of each for the top of the rolls.
• Gently pull the tops of the rolls together to close them as best you can.
• Pour the melted butter over the top of the rolls.
• Cover and let rise until double in size, about 45 minutes. --see notes in post about speeding this process, if needed.
• Preheat the oven to 350 degrees.
• When risen, sprinkle the remaining cheese, bacon, and parsley over the top.
• Bake at 350 degrees for about 45 minutes or until deeply golden brown.

BACON ROLL UPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
• Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

LITHUANIAN BACON BUNS (LASINECIAI)

Steps:

• Gather the ingredients.
• In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
• Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
• Gather the ingredients.
• Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
• Dissolve yeast in this milk mixture, stirring well.
• Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough and let rise again.
• Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
• Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
• Place a tablespoon or so of cooled bacon mixture in center of dough circle.
• Fold edges over to completely cover the filling and shape into a ball.
• Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
• Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
• Heat oven to 375 F.
• When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
• When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
• Return to oven and bake until golden brown.
• Serve hot, at room temperature or reheated in the oven.

BACON-SERV ROLLS RECIPE - (4.7/5)

Steps:

• Weave 4 pieces of bacon together and wrap around a thawed roll. Secure with toothpicks if necessary. Bake at 350°F for about 5 minutes.

BACON AND CHEESE SOFT ROLLS

Steps:

• First we get the bread ready: Combine first 4 ingredients in the bowl of the mixer and wait 20 minutes. The mixture will become foamy.
• Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 - 15 minutes
• Allow to rise in the bowl, covered with a cloth, in a draft-free place. (Do not place on oven top, just leave the bowl on your kitchen work top). About 30 - 45 minutes
• Whilst rising, make up the filling (fry off bacon & drain & grate cheese) and allow to cool.
• Once it has doubled, flour your hands very well and also the work top, and pull off pieces of the dough, slightly smaller than a tennis ball. Don't be frightened to add some flour if your dough is very sticky. It will be fine. Place your piece of dough on the work top and flatten as in the picture. Add a heaped teaspoon of filling in the center. Pull the dough from the sides to enclose the filling and squash the edges together so they are sealed, and reshape if necessary into a roll shape. Turn upside down (so the seal is on the bottom of the tray).
• Place the rolls apart from each other on a floured tin / tray. Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 - 45 minutes
• Carefully brush the tops of the rolls with milk and sprinkle some cheese over them
• Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
• Eat warm or cold. I love them when they are still warm!

BUTTERY BACON CHEDDAR ROLLS

Steps:

• Preheat oven to 350° degrees. Spray 13x9 baking pan with non-stick cooking spray. In a bowl combine: butter, bacon, cheddar cheese, Italian seasoning, and garlic powder. Take one roll and make a dent in the center. Place approximately 1 teaspoon of butter mixture into the center where you made a dent. Close edges of roll around butter mixture in the center. Place side of the roll with closed edges down in the pan. Repeat until all rolls are filled and placed in the pan. Spread remaining butter mixture over tops of rolls. Bake approximately 30 minutes or until golden brown.

GRILLED BACON SUSHI ROLL

Steps:

• Arrange bacon slices side by side, facing lengthwise, on a sushi mat.
• Mix ground beef and spice rub together in a large bowl. Spread in a thin layer over bacon, leaving 1 inch of bacon uncovered on the end furthest from you. Cover beef with prosciutto. Line jalapeno strips across the end closest to you. Place cheese sticks next to jalapeno strips.
• Roll up bacon tightly towards the uncovered end.
• Preheat grill to 350 degrees F (175 degrees C). Grill bacon roll seam side-down over indirect heat until crisp, about 25 minutes. Brush some barbeque sauce on top. Continue grilling until barbeque sauce is glazed, about 5 minutes. Add remaining barbeque sauce; grill for 5 minutes more.
• Remove from grill and coat evenly with fried onions. Slice and serve with chopsticks.

BACON-SERV ROLLS

Steps:

• Weave 4 pieces of bacon together and wrap around a thawed roll. Secure with toothpicks if necessary. Bake at 350°F for about 5 minutes.

BACON ROLY POLY

Steps:

• Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon.
• Sweat the onions on a low heat in the same pan with a lid for about 5 minutes.
• Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid.
• Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly.
• Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 " thick.
• Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge.
• Season with the pepper and a little mace if using.
• Roll up the pudding and seal the sides and bottom edge with a dab of water.
• Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal.
• Place in a steamer over boiling water for 2 hours topping up the water regularly.
• Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred.

BACON-SERV ROLLS

Steps:

• Weave 4 pieces of bacon together and wrap around a thawed roll. Secure with toothpicks if necessary. Bake at 350°F for about 5 minutes. Remove toothpicks before serving.