Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup bacon bits
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/4 cup floss (pork sung)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed until well combined.
2. Add the warm water, melted butter, and egg to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Roll out the dough on a lightly floured surface into a rectangle, about 1/4 inch thick.
7. Sprinkle the bacon bits, shredded cheddar cheese, green onions, and floss evenly over the dough.
8. Starting from the long edge, roll the dough tightly into a log. Pinch the seams to seal.
9. Cut the log into 1-inch slices and place them on the prepared baking sheet.
10. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Makes 12 rolls
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Instead of bacon bits, you can use diced ham or cooked crumbled sausage.
- Instead of cheddar cheese, you can use any shredded cheese of your choice.
- Instead of green onions, you can use chopped fresh herbs like parsley or chives.
Variations:
- You can add other ingredients to the filling, such as diced tomatoes, chopped spinach, or sliced mushrooms.
- You can brush the rolls with melted butter and sprinkle with garlic powder or Parmesan cheese before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on, to speed up the process.
- Use a sharp knife or dental floss to cut the dough into slices without squishing them.
- Serve the rolls warm for the best flavor and texture.
Storage instructions:
- Store the rolls in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the rolls, wrap them in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the rolls on a platter and garnish with fresh herbs or bacon bits.
Garnishes:
- Fresh herbs, bacon bits, or shredded cheese.
Pairings:
- Serve the rolls as a snack or appetizer with a cold beer or a glass of white wine.
Suggested side dishes:
- Salad, soup, or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- If the rolls are too dense, you may have overworked the dough or not let it rise enough. Make sure to knead the dough until it's smooth and elastic, and let it rise until it doubles in size.
Food safety advice:
- Make sure to cook the rolls until they're golden brown and cooked through to avoid any foodborne illnesses.
Food history:
- Floss rolls are a popular snack in Taiwan, where they're usually filled with pork floss, a type of dried meat floss that's similar to cotton candy.
Flavor profiles:
- The rolls are savory, cheesy, and slightly sweet from the bacon bits and floss.
Serving suggestions:
- Serve the rolls warm as a snack or appetizer, or as a side dish with a meal.
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