= Stilton and Bacon Rolls =

 * '''Serves:''' 8
 * Paul Hollywood's Breads
 * '''Contributor: Kate''' 

== Ingredients ==
 * 500g bread flour plus more for dusting
 * 7g salt
 * 10g fast-action yeast
 * 60g unsalted butter at room temperature
 * 320ml cool water
 * 130g bacon, crumbled
 * 150g Stilton at room temperature, crumbled

== Instructions ==
 1. Put the flour in a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter in small pieces and mix with your fingers. Add 240ml water and mix into the ingredients using the fingers of one hand and a clawing action. Add the remaining water a little at a time until you have a soft, sticky dough and you've picked up all the flour from the sides of the bowl. You may not need to add all of the water.
 2. Turn the dough onto a lightly floured surface and knead for 5-10 minutes. It will become less sticky as you knead and eventually turn into a smooth ball with elastic texture.
 3. Place the dough into a large bowl. Cover with cling film and leave to rise until doubled or tripled in size. at least 1.5 hours but up to 2-3 hours.
 4. In the meantime cook the bacon and set aside to cool then cut into small pieces.
 5. Tip the risen dough out onto a lightly floured surface and knock back by folding it onto itself repeatedly until it is smooth and all the air has been pushed out. Use your hands to mix in the Stilton and bacon into the dough. 
 6. Roll the dough into a long sausage and divide it into 16 equal pieces.
 7. Roll each piece of dough into a ball.
 8. Line 2 baking trays with parchment. Place a roll in the center of the tray and arrange 7 rolls around it so they are almost touching. The rolls will come together as they rise.
 9. Put each tray into a large plastic bag making sure there is plenty of space above the rolls so they won't touch the plastic and stick to it. Leave the rolls to prove until they have doubled in size and come together - about 1.5 hours. The dough is ready for the oven if it springs back when you push an finger to it.
 10. Heat your oven to 428F/220C. Spray the rolls with water using a spray bottle and dust with flour. Bake on the middle shelf of the oven for 15-20 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom. 
 11. Transfer to a wire rack and leave to cool.

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 389 cal        ||
|| '''Fat'''                || 14.6 g          ||
|| '''Saturated Fat'''      || 8 g          ||
|| '''Cholesterol'''        || 42 mg         ||
|| '''Sodium'''             || 625 mg         ||
|| '''Carbohydrates'''      || 45 g          ||
|| '''Sugars'''             || 2 g          ||
|| '''Fiber'''              || 2 g          ||
|| '''Protein'''            || 15.3 g          ||

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CategoryRecipesBread