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Brian Sunter

Bacon Onion Rye Rolls

A savory spin on a filled roll featuring a buttery, tender rye dough wrapped around a flavorful bacon-and-onion filling. Inspired by Bernard Clayton's New Complete Book of Breads.

25 minutes cook 30 minutes prep 3 hours 5 minutes total 18 servings
bread rolls rye bacon onion baking
Scale
Units

Ingredients

  • 1 cup milk
  • 4 tablespoons butter
  • 1 large egg
  • 1 large egg yolk
  • 3.75 cups all-purpose flour
  • 0.50 cup rye flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • 1.50 teaspoons table salt
  • 1 pound bacon
  • 2 tablespoons bacon fat
  • 4 cups onions
  • 1 tablespoon all-purpose flour
  • 1 large egg white
  • 1 tablespoon butter

Equipment

  • stand mixer
  • paddle attachment
  • dough hook
  • bowl
  • skillet
  • baking pan
  • oven

Instructions

Dough

1

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

2

In the bowl of a stand mixer fitted with a paddle attachment , combine 1 cup milk , 4 tablespoons butter (melted), 1 large egg plus 1 large egg yolk (reserve the white for the filling), 3.75 cups all-purpose flour , 0.50 cup rye flour , 2 tablespoons granulated sugar , 2 teaspoons instant yeast , and 1.50 teaspoons table salt . Mix just until the dough starts to leave the sides of the bowl.

3

Cover the bowl and let the mixture rest for 15 minutes for the flour to absorb the liquid; this will make the dough easier to knead.

4

After the rest, switch to the dough hook and knead until the dough is smooth and slightly sticky, about 7 minutes .

5

Place the dough in a lightly greased bowl or 8-cup measure, cover, and let rise for 1 hour , or until it's increased in volume by at least a third.

Filling

6

Fry (or bake in a 350 °F oven for 35 minutes ) the 1 pound bacon until crisp. Drain the bacon and reserve 2 tablespoons bacon fat .

7

Place the reserved fat in a large skillet over medium heat. Add 4 cups onions (peeled and chopped) and cook for 15-20 minutes , stirring occasionally, until golden brown. Remove from the heat and let cool to room temperature.

8

Crumble the cooled bacon and add it to the onions. Stir in 1 tablespoon all-purpose flour and the reserved 1 large egg white .

Assembly

9

Grease a 9 " x 13 " baking pan or two 9 " round baking pan .

10

Deflate the risen dough and roll it into a 12 " x 18 " rectangle. Spread the filling over the dough, leaving 1 " of one long edge uncovered. Roll up the dough toward the uncovered edge and pinch it closed to seal it.

11

Cut the dough into 1 " slices; lay them cut side up in the prepared pan(s). Cover and let the rolls rise for about 1 hour , until puffy. Toward the end of the rising time, preheat the oven to 375°F.

Bake

12

Uncover the rolls and bake for about 25 minutes , until golden brown. Remove from the oven and brush with 1 tablespoon butter , if desired. Serve warm.

View Cooklang Source
recipe.cook 
---
title: Bacon Onion Rye Rolls
description: "A savory spin on a filled roll featuring a buttery, tender rye dough wrapped around a flavorful bacon-and-onion filling. Inspired by Bernard Clayton's New Complete Book of Breads."
servings: 18
total time: 3 hours 5 minutes
prep time: 30 minutes
cook time: 25 minutes
tags: [bread, rolls, rye, bacon, onion, baking]
cuisine: American
difficulty: intermediate
---

== Dough ==

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In the bowl of a #stand mixer{} fitted with a #paddle attachment{}, combine @milk{1%cup}, @butter{4%tablespoons} (melted), @egg{1%large} plus @egg yolk{1%large} (reserve the white for the filling), @all-purpose flour{3 3/4%cups}, @rye flour{1/2%cup}, @granulated sugar{2%tablespoons}, @instant yeast{2%teaspoons}, and @table salt{1 1/2%teaspoons}. Mix just until the dough starts to leave the sides of the bowl.

> Also known as whole rye flour — you can use rye flour blend, white rye flour, organic medium rye, or pumpernickel flour.

Cover the bowl and let the mixture rest for ~{15%minutes} for the flour to absorb the liquid; this will make the dough easier to knead.

After the rest, switch to the #dough hook{} and knead until the dough is smooth and slightly sticky, about ~{7%minutes}.

Place the dough in a lightly greased #bowl{} or 8-cup measure, cover, and let rise for ~{1%hour}, or until it's increased in volume by at least a third.

== Filling ==

Fry (or bake in a 350°F oven for ~{35%minutes}) the @bacon{1%pound} until crisp. Drain the bacon and reserve @bacon fat{2%tablespoons}.

Place the reserved fat in a large #skillet{} over medium heat. Add @onions{4%cups} (peeled and chopped) and cook for ~{15-20%minutes}, stirring occasionally, until golden brown. Remove from the heat and let cool to room temperature.

Crumble the cooled bacon and add it to the onions. Stir in @all-purpose flour{1%tablespoon} and the reserved @egg white{1%large}.

== Assembly ==

Grease a 9" x 13" #baking pan{} or two 9" round #baking pan{2}.

Deflate the risen dough and roll it into a 12" x 18" rectangle. Spread the filling over the dough, leaving 1" of one long edge uncovered. Roll up the dough toward the uncovered edge and pinch it closed to seal it.

Cut the dough into 1" slices; lay them cut side up in the prepared pan(s). Cover and let the rolls rise for about ~{1%hour}, until puffy. Toward the end of the rising time, preheat the #oven{} to 375°F.

== Bake ==

Uncover the rolls and bake for about ~{25%minutes}, until golden brown. Remove from the oven and brush with @butter{1%tablespoon}, if desired. Serve warm.

> Store leftovers in the refrigerator; to reheat, tent with aluminum foil and bake in a preheated 350°F oven for about 10 minutes.