POTATO ROLLS WITH HERBED BACON FILLING

Preparation Method :

• Grease 2 oven trays. Bring milk to boil, cool to room temperature; add crumbled yeast, stir until dissolved.
• Sift dry ingredients into large bowl, stir in yeast mixture, water and butter; mix to a soft dough.
• Knead dough on floured surface about 10 minutes or until dough is smooth and elastic.
• Place dough in oiled bowl, cover; stand in warm place about 45 minutes or until dough is doubled in size.
• Turn dough onto lightly floured surface, knead until smooth; divide dough evenly into 24 portions, shape each portion using the following methods, if desired.

Long Rolls:

• Roll each portion of dough to 15 cm rectangle, place 2 teaspoons of filling 5cm from 1 end of dough, roll up and place on prepared trays, cover; stand in warm place about 15 minutes or until doubled in size.

Round Rolls:

• Roll each portion of dough to 10cm round, place 2 teaspoons of filling in centre of each round, pinch dough up to enclose filling.
• Place rounds, pinched side down, onto prepared trays, cover; stand in warm place about 15 minutes or until doubled in size.

• To decorate, sprinkle with a little extra flour and slash surface with a knife; or brush with beaten egg and sprinkle with sesame or poppy seeds.
• Bake in hot oven about 20 minutes.

Herbed Bacon Filling:

• Heat butter in pan, add bacon, garlic and thyme, cook 3 minutes.
• Combine bacon mixture, potato and chives in bowl.