Maple Bacon Breakfast Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml whole milk, warmed to 38°C</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">250g bacon, cooked until crispy and chopped into small pieces</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">60ml pure maple syrup</li><li class="ingredients-single-item">30ml heavy cream</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking dish (23x33cm/9x13 inch)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Bench scraper or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by cooking the bacon until crispy - this can be done in a frying pan over medium heat or baked in the oven at 200°C for about 15-20 minutes. Once crisp, drain on paper towels, allow to cool, then chop into small pieces. Set aside. This can be done a day ahead to save time.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, combine the flour, yeast, sugar, and salt in the bowl of your stand mixer. In a separate bowl, whisk together the warm milk (ensure it's not too hot or it will kill the yeast), melted butter, and eggs. The milk should feel just warm to the touch - around 38°C is ideal for activating yeast without damaging it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry ingredients. Once roughly combined, increase to medium speed and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should pass the "window pane test" - when a small piece is stretched, it should form a thin membrane before tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size, about 1-1.5 hours. An ideal temperature is around 27-29°C - too hot and the yeast will produce off-flavors, too cold and rising will take much longer.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare the filling. In a medium bowl, mix together the softened butter (which should be at room temperature but not melting), brown sugar, maple syrup, and cinnamon until smooth and spreadable. The consistency should be similar to soft peanut butter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the dough has doubled in size, punch it down gently to release the air bubbles. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 30x45cm (12x18 inches). Keep the thickness as even as possible for uniform rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a pastry brush or offset spatula, spread the maple-cinnamon filling evenly over the dough, leaving a 1cm border along one long edge. Sprinkle the chopped bacon pieces evenly over the filling, gently pressing them in so they adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal. For the cleanest cut, refrigerate the log for 15 minutes to firm up the filling slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 3.8cm (1.5 inches) thick. The dental floss technique (sliding it under the log, crossing it over the top, and pulling) gives the cleanest cut without squishing the rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the rolls in a greased 23x33cm (9x13 inch) baking dish, leaving a little space between each for rising. Cover with plastic wrap or a towel and let rise again until puffy, about 30-45 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the rolls for 22-25 minutes until golden brown. The internal temperature should reach about 88°C (190°F) when they're done. If they're browning too quickly but aren't cooked through, cover loosely with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the rolls are baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, heavy cream, and salt until smooth. The glaze should be thick but pourable - if it's too thick, add a bit more cream; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the rolls to cool in the pan for about 10 minutes, then pour the glaze over while they're still warm. The residual heat helps the glaze to set partially while still remaining sticky and luscious. For a more pronounced maple flavor, reserve a little extra maple syrup to drizzle on just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm for the best experience - the contrast between the soft, pillowy dough, the sweet-spiced filling, the savory bacon bits, and the maple glaze creates a truly unforgettable breakfast treat. These rolls can be reheated individually in the microwave for 15-20 seconds if needed. Your kitchen will be filled with an irresistible aroma that will have everyone rushing to the table!</li></ol>