Italian Rolls

1 quantity of basic white bread dough from your bread maker recipes (if you don’t have a bread maker, see notes below*).

8 bacon rashers (short cut rashers work best), finely diced

1 cup easy Italian tomato sauce, or 1 cup passata mixed with pinch of salt and 2 tsp olive oil

1/4 cup parmesan cheese, grated

1/8 cheddar cheese, grated

1 tsp dried oregano

Preheat the oven to 190 degrees celsius.

When the bread machine has finished its cycle, using floured hands, take a small handful of dough and roll into a ball then flatten into a disc on a lightly oiled baking tray (olive oil spray works well).

Repeat with the remaining dough.

Spread a thin layer of the pasta sauce over the discs of dough and leave to sit for 10 minutes to allow the sauce to be absorbed.

Spoon the remaining sauce over the dough and spread evenly. Spoon dollops of sauce individually on each disc and then spread evenly.

Sprinkle oregano over the sauce.

Sprinkle the bacon over the sauce.

Sprinkle cheese over the bacon. (make sure you don’t overdo the cheddar cheese as it spreads when it melts.

Place the tray in the oven and bake for 20 minutes or until the base is browned and the cheese has melted.

Remove tray from the oven and allow to cool on a cooling rack.

* 2 tsp dry yeast, 475g bread flour, 2 tsp salt, 3 tbsp powdered milk, 45g butter, melted, 1 3/4 tbsp sugar, 300ml water.

Combine all ingredients in a large mixing bowl, combine with a wooden spoon making circular movements like a dough hook on an electric mixer. This will take about 1 minute. You should end up with a sticky dough and there should be no floury patches.

Scrape down the sides of the bowl ( a dough scraper works well. Cover the bowl, and allow to stand for 5 minutes).

Using wet hands (or a dough scraper), release the dough from the bowl, as if you were going to lift the dough out of the bowl. Rather than lifting the dough, stretch the top half of the dough over the bottom half of the dough. Rotate the bowl 90 degrees and repeat the stretching and folding. This should be done four times in total to complete a rotation.

Cover the dough and leave to rest for 5 minutes.

Repeat the stretching and folding process.

Cover and repeat the rest.

Repeat the stretching and folding process.

Cover and repeat the rest.

Repeat the stretching and folding process.

Cover and allow the dough to rest for 40 minutes.

The dough is now ready to use as per above.

This dough works best if left covered in the fridge for at least 12 hours.