Bacon Rolls – Anglické rohlíky

Bacon rolls are a classic you can find in many Czech grocery stores and bakeries, and they are simply irresistible! Don’t be surprised if, after baking them, the entire batch gets devoured before you even have a chance to serve them on plates.

Kitchen essentials:
Dry yeast: https://amzn.to/3P3AOee
Instant mashed potatoes: https://amzn.to/4yt4XoE
Seasoned salt: https://amzn.to/47Pnkc0
Bowl covers: https://amzn.to/4byVWAM
Dough chopper: https://amzn.to/4AasvAc
Wooden rolling pin: https://amzn.to/4zrnd2b
Wheel cutter: https://amzn.to/4xUXAGK
Large baking sheet: https://amzn.to/4xhOO4j
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Tips:

• Czech bacon is different than U.S. bacon. It can be eaten right out of the
  package, because it is already fully cooked. Be aware that uncooked U.S.
  bacon has more fat on it than Czech bacon, which will result in having more
  fat drip down to the baking sheet while baking. As a precaution, to prevent
  the bacon from potentially dripping off the baking sheet, use a baking sheet
  that has upturned edges and is not entirely flat. The bacon fat will also make
  the bottom of the rolls nicely crunchy.

Makes: 16
Prep: 30 minutes
Rise: 1 hour
Bake: 380 °F (190 °C) 18 – 20 minutes
Total Time: 2 hours 45 minutes

Ingredients:

Rolls
1 cup (240 ml) milk
1 teaspoon granulated sugar
2 teaspoons active dry yeast
2 ⅔ cups (390 g) all purpose flour,
plus more for dusting
2 tablespoons instant mashed potatoes
1 ½ teaspoons salt
¼ cup (60 ml) water

Toppings
1 ½ tablespoons oil
¼ teaspoon seasoned salt
Bacon slices
Sliced cheese, Edam (Eidam in the
Czech Republic), Swiss cheese or
cheese of your preference

Directions:

1. In a small bowl warm up 1 cup milk. Add 1 tsp granulated sugar and 2 tsp
   yeast. Mix and let sit to proof for 10 minutes.
2. Into the bowl of a stand mixer add 2 ⅔ cups all purpose flour, 2 Tbsp instant
   mashed potatoes and 1 ½ tsp salt. Mix with a wooden spoon.
3. Add ¼ cup water and the yeast mixture after it is done proofing. Using a
   stand mixer fitted with a dough hook attachment, start mixing on slow speed
   (so it doesn’t splash) then increase speed and mix until it is all incorporated
   into a smooth dough.
4. Sprinkle flour on top of the dough. Cover the bowl with a kitchen towel and
   let rise at least for 1 hour or until it doubles in size.
5. Prepare two baking sheets lined with parchment paper and set aside.
6. Dust a pastry board with flour and transfer the risen dough onto the board.
7. Cut into two equal halves.
8. Pick the first half and with your hands, form it into a flat disc about 1 inch
   (2,5 cm) thick.
9. Then using a rolling pin, flatten the dough. (The dough is spongy and will
   want to spring back.)
10. The dough should be about the size of a large pizza, 13 inches (33 cm) and
    about ⅛ inch (3 mm) thick.
11. Cut into 8 equal sized triangle pieces, like you are slicing a pizza.
12. Take out the first piece, and with your hands start rolling beginning at the
    wide side toward the tip. While rolling press and with your fingers try to
    stretch it more in width. Flatten the top a little to accommodate the bacon.
    Transfer onto a baking sheet and continue making more rolls from the sliced
    dough. (I fit 8 rolls onto one large baking sheet. Leave space in between since
    they will expand in the oven.)
13. If you have larger pieces of bacon, slice them into smaller pieces to nicely fit
    on the top of the rolls.
14. Into a small bowl put 1 ½ Tbsp oil, ¼ tsp seasoned salt and mix. Brush onto
    the bread rolls.
15. Place the bacon onto the rolls first, and then the cheese on top of the bacon.
16. Preheat the oven to 380 °F. (The rolls will have a chance to rise a little more
    while you wait for the oven to preheat.)
17. Bake for 18 – 20 minutes or until light brown.
18. While the first sheet is baking, work on the rest of the dough.
19. They are best eaten while still warm and nicely crispy.