How to make bacon rolls

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  1.Weigh all the ingredients and set aside

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  2.Insert the bread machine in order (if you choose butter, use the post-oiling method), turn on the dough kneading function, Knead until the film appears

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  3.Natural fermentation to 2.5 times in size

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  4.Put the air out of the fermented dough, divide it into 10 small doughs, roll them into balls, cover them with plastic wrap, and ferment for 15 minutes p>

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  5.Knead the fermented dough again and roll it out



6.Apply a layer of salad dressing and put a piece of bacon (divide the bacon into two equal slices)

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  7. Roll up from top to bottom and pinch the bottom tightly

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  8.Cut from the middle, with the cut side facing up

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  9. Arrange them on the baking sheet one by one

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  10.Put in In the oven, put a large bowl of hot water on the bottom for secondary fermentation, changing the water halfway through, until the dough becomes twice the original size

• 11.Gently brush the surface of the fermented dough with egg wash, preheat the oven to 180 degrees, and bake for about 20 minutes until the surface is golden

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  12.Toasted bread rolls