My Baking Challenge, Autumn #9

This week’s recipe:  Bacon-Onion Rye Rolls from King Arthur Flour.

The Rolls fresh from the oven.

The first thing I thought upon reading this week’s recipe was having a heart attack at the amount of bacon it calls for.  I couldn’t bring myself to eat that amount of fat, so I’ve bought some short-cut bacon (rindless, fat-less) and used only 8 pieces of that (about 190grams).

Now, I dislike baking with cups because I am one of those people who get a different amount each time, even if I do the scoop-and-level method all the time.  But alas, this is what I’ve chosen to do, so I stuck with the plan.

Using the bread machine this time to mix the dough. All ingredients are here apart from the eggs, melted butter, and about 2 tablespoons of the milk.
The dough starts to come together after adding the eggs…
But it’s still quite lumpy after adding the melted butter. I proceeded to add the remaining milk. In my early days of baking bread, I’d always been taught to hold off on the liquid just in case the conditions are more humid than usual, or the flour requires less of it.
And finally the dough barely comes together, after adding all the listed ingredients. At this point, I was debating whether to add more milk or not.
Dough after the first rise. In hindsight, I probably should have trusted my instinct and added a bit more milk. The dough doesn’t look like a lost cause, though, so I washed my hands and shook them dry, leaving them a bit moist for kneading.
It took about two runs of kneading with slightly moist hands, to get the dough to a point I was happy with. I often do the same with dough that is too wet than I would like — I dip my hands in flour, and shake them off before kneading. It usually works well without destroying the bread’s structure, which often happens if the flour or water is just added straight into the dough after the first rise.
I simply fried the bacon and onions together. As I was slicing up the onions, I did think that maybe it was a bit too much…

Here’s the dough after rolling out and filling… It is then cut up into 1-inch thick pieces and popped straight onto a baking sheet.

The scrolls after final proof. No eggwash needed on this one.

The verdict?  It was definitely a good decision to use short-cut bacon and reduce the amount drastically.  I’ll probably cut down the amount of onions to half the next time I make it.  

Despite my hesitation about the dough, it actually turned out okay — soft enough for the school lunchbox but filling enough for grown-up lunches too.  I am happy I added a bit more liquid to the dough.  I would have liked a little more rye and wholemeal flour, though.  The eggwhite in the filling is also quite surprising and it left me wondering for a while where the velvety mouthfeel was coming from.  

Overall, I’d say it did quite well — it was gone in less than 24 hours so I suppose it was good enough for everyone.

Next week, I would like to go back to my trusty Professional Baking book and make some Bagels.

4 Replies to “My Baking Challenge, Autumn #9”

  1. I agree with you about the bacon. That is almost half a kilo. Wouldn’t the fat alter the consistency of the dough as well?

    Did you use the deli rye flour? I’m wondering just how much difference it would make.

    Our daughter doesn’t like cheese however loves the look of those cheese and bacon rolls at the bakery. I will give the bacon and onion a go for her. I think both kids will love these.

    I also love your tip on using wet hands or flour on your hands when kneading rather than adding it directly to the dough. I will try this next time.

    I’m glad your rolls were enjoyed, they do look yum.

    1. The recipe I followed says to discard the fat or use it to sweat the onions, Kylie. I was a bit worried about that as the bacon I got hardly had any fat on it but it was okay (I sauteed the bacon and onions together). I didn’t use the deli rye flour (no idea where to find it) but it seems they liked it anyway as I had a few questions about where the rolls had gone (I said they’d eaten them all).

      I hope your kids like the rolls.

  2. Wow that is a lot of onion! My husband would like that 🙂 They would be delicious in this cold weather but I have to be careful not to eat too much bread or else I will end up putting on too much weight at my age. I have just been planning when to make my loaf using your excellent tutorial so will start it off tomorrow.

    1. Nanna Chel it is really a lot! I like onions with snags too but the amount here is really on a different level, LOL. My daughter still ate it despite her aversion to onions so I suppose it wasn’t too bad in the rolls.

      I am also trying to be careful not to eat too much bread — this experimentation is a lot of fun. I used to give my experiments away at Uni and at work but nowadays it is mostly just us. Good thing we’ll have our mums over soon so there will be more people to eat the bread.

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