Bacon Sun Dried Tomato Rolls Recipes

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BACON & SUN-DRIED TOMATO ROLLS



Bacon & Sun-Dried Tomato Rolls image

These rolls have the bacon sun-dried tomatoes in the dough mix. They're excellent with soup and as with all bread are at their very best when fresh from the oven with butter melting into them. If anything, err slightly over with the flour and under with the water as the liquid from the onions & toms etc can result in a slightly stick dough. Check consistency during kneading and adjust with floour/water if required. I find 'cooking bacon' is better than rashers as these off-cuts are often chunkier - they make large, lean lardons that survuce the frying then kneading processes. I was brought up on a diet of homemade half and half bread - long before the days of bread makers and almost always make a 50/50 mix. (Making a full loaf I find using the small wholemeal, light crust setting on a large 50/50 mix gets it about right).

Provided by BonusMeals

Categories     Breads

Time 2h15m

Yield 12 Rolls

Number Of Ingredients 13

1/2 cup milk
3/4 cup water
1 tablespoon sugar
2 teaspoons salt
1 -2 tablespoon oil
2 cups wholemeal bread flour
2 cups white bread flour
3/4-1 teaspoon instant dried yeast (for bread makers)
1/2 teaspoon dried oregano
100 -150 g smoked bacon (smoked cooking bacon, finely diced)
4 -6 sun-dried tomatoes (roughly chopped)
1 teaspoon tomato puree
1 small onions (finely diced) or 2 shallots (finely diced)

Steps:

  • Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
  • Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
  • Run your breadmaker on the dough setting.
  • Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
  • When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
  • Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
  • Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
  • Remove from the oven and place on a cooling tray.
  • Cut open, spread with unsalted butter and enjoy.

Nutrition Facts : Calories 222.5, Fat 5.4, SaturatedFat 1.6, Cholesterol 10.6, Sodium 600.8, Carbohydrate 34.5, Fiber 1.4, Sugar 1.7, Protein 8

SUN-DRIED TOMATO CHEESE BALLS



Sun-Dried Tomato Cheese Balls image

Make and share this Sun-Dried Tomato Cheese Balls recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Very Low Carbs

Time 30m

Yield 30 cheese balls, 30 serving(s)

Number Of Ingredients 10

12 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1/4 cup finely chopped sun-dried tomato packed in oil
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 lb bacon, strips cooked and crumbled
assorted cracker

Steps:

  • In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
  • Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 140.9, Fat 13.3, SaturatedFat 6.1, Cholesterol 30.7, Sodium 215.4, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 4.4

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