Cheese & bacon vegie baps

MAKES 8 PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING TIME)

2 teaspoons (7g) dried yeast

1 teaspoon caster sugar 1 cup (250ml) milk

60g butter, chopped 3 cups (480g) bread flour, plus extra for dusting 1 teaspoon fine salt

1 egg, beaten lightly 1 tablespoon olive oil 4 rindless bacon slices (260g) (see swap-ins) 400g leftover cooked vegetables (see swap-ins) 1 cup (120g) grated cheddar (see swap-ins) butter, to serve

1 Combine yeast, ¼ cup (60ml) warm water and the sugar in a small bowl. Stand in a warm place for 10 minutes or until frothy.

2 Meanwhile, place milk and butter in a small saucepan; heat over low heat until butter is just melted and milk is warm but not hot.

3 Place half the flour and the salt in a large bowl; add warm milk mixture, yeast mixture and egg; mix until combined. Add remaining flour and mix until well combined.

4 Turn dough out onto a lightly floured surface; knead for 10 minutes or until smooth and elastic (see tip). Transfer to a large, oiled bowl. Cover and stand in a warm place for 1 hour or until doubled in size.

5 Preheat oven to 180°C (160°C fan-forced).

6 Heat oil in a medium frying pan over high heat. Cook bacon for 1 minute each side or until browned. Drain on paper towel. Tear into large pieces.

7 Punch down dough in bowl, then turn out onto a lightly floured surface; knead for 1 minute or until smooth. Flatten dough out; arrange cooked vegetables, bacon and cheddar over one half.

Fold dough over to cover the filling; gently knead, being careful not to break the vegetables too much, until just combined.

8 Divide dough into eight equal portions; shape each into a round. Place rounds in a wreath shape on a lined oven tray. Dust with a little extra flour. Cover and stand in a warm place for 10 minutes or until slightly risen.

9 Bake rolls for 40 minutes or until hollow sounding when tapped; cover with foil in the last 10 minutes of baking to prevent overbrowning.

10 Serve rolls warm with butter.

Suitable to freeze.

Swap-ins

Instead of bacon, use salami or prosciutto. Instead of cheddar, use any cheese. Instead of leftover vegies, use jarred capsicum, semi-dried tomatoes or olives.