Cheesy Bacon Egg Breakfast Roll

Cheesy Bacon Egg Breakfast Roll

Ingredients for dough:
1 pkt rapid rise yeast
1 cup warm water
¼ cup sugar plus additional
¼ butter, softened
2 eggs
4 cups bread flour
1 tsp salt

1. In a large bowl, dissolve yeast in ¼ cup warm water and a pinch of sugar. Swell 5 minutes.
2. In a separate large bowl, whisk together remaining ¾ cup warm water, ¼ cup sugar, ¼ cup soft butter and eggs. Mix well.
3. Slowly incorporate flour to form elastic dough. Knead well, adding salt as you go.
4. Cover dough with plastic wrap. Place in fridge overnight.

Ingredients for filling:
4 eggs
2 Tbsp cream
Salt and pepper
Crushed red pepper
4 pieces bacon, cooked and crumbled
1/3 cup Colby jack cheese, shredded

1. Preheat oven and baking stone 375 degrees F.
2. Whisk eggs, cream, salt and pepper and crushed red pepper together in a large bowl. Scramble in a greased skillet. Remove from heat.
3. Roll dough out into a large, thin rectangle on a lightly floured surface.
4. Sprinkle cheese down center. Top with bacon. Spoon eggs on top.
5. Fold each side to center. Pinch to seal. Tuck ends.
6. Place seam side down on preheated baking stone. Bake 25-30 minutes until golden brown. Cool slightly before cut n’ serve.

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