This recipe originally use all bread flour.. but I change and added abit of whole wheat flour.
Makes 7 rolls
130g bread flour
70g whole wheat flour
3g instant yeast
20g unsalted butter (soft)
3-4g bread softener (optional)
90g bacon (sliced to small bits)
1 clove garlic (chopped)
Put the flour, sugar and yeast in a bowl. Whisk to combine, add salt and whisk again.
Pour the milk into the bowl.
Use pastry scraper to mix everything together and knead briefly to bring all ingredients together.
Take the dough out of the bowl and knead for about 2 minutes.
Add the butter and knead for another 10 to 15 minutes until the dough is soft, pliable and smooth.
Dough should pass the window pane test. (Try stretching part of the dough, if it can stretch into thin sheet without breaking it means you have kneaded enough.)
Put dough into lightly buttered bowl.
Let dough rise in a warm place until doubled in size. (About 1 hour to 1 1/2 hour)
Put sliced bacon into frying pan and put the pan over low heat. Stir until bacon oil begin to come out of bacon.
Add in garlic and fry until golden brown.
(**Be careful not to let the bacon dry up.)
Off fire and leave the filling aside
Take dough out of the bowl and deflate it gently to remove air.
Roll out dough to 20 x 22cm size.
Scatter bacon filling all over evenly.
Roll up your dough like a swiss roll. Cut in into 7 pieces and place it into baking tray.
Let it proof for second round about half an hour.
Meanwhile, preheat the oven to 180C.
Bake bread for about 12 to 15 minutes.