Italian Bacon and Cheese Rolls

Lumachelle of Orvieto

Original Recipes found Here and Here which I adapted using Jim Lahey's No Knead Dough

Note: This is the original dough recipe cut in half and it yielded 9 rolls. You can follow the link to the original Jim Lahey recipe above and use half the dough for these rolls and half for a small loaf of bread - great idea!

1-1/2- cups all-purpose or bread flour, plus more for dusting

1/8teaspoon instant yeast

1/2 rounded teaspoon salt

3/4 cup water

1/2 cup diced lean bacon, cooked until fat is rendered, drained and cooled

1/2 cup shredded sharp cheddar cheese

In a large bowl combine flour, yeast and salt. Add water, and stir until blended. The dough will be sticky. Cover bowl with plastic wrap and allow to rest on the kitchen counter at least 12 hours and preferably 18, at room temperature, about 70 degrees. The dough is ready when the surface is dotted with bubbles.

Lightly flour a work surface and place dough on it. Pat the dough out into a rectangle and add the cooked bacon and shredded cheese. Sprinkle with a little more flour and fold it over on itself several times until the bacon and cheese are incorporated. Form a ball with the dough and cover loosely with plastic wrap and let rest about 15 minutes.

Cut the dough into 9 equal pieces and roll each piece into a rope. Make a spiral shape with the ropes but do not roll too tightly. Place spirals on a silicone or parchment-lined rimmed baking sheet dusted with a little flour. Dust surface of rolls with a little bit of flour and cover with plastic wrap. Allow to rest at least 1 hour or up to 1-1/2 hours.

About 20 minutes for the resting time in finished, preheat the oven to 450F.

When ready to bake, remove plastic wrap from rolls and place in hot oven and bake for about 15 minutes or until golden brown. Cool on a wire rack.

These are best eaten the same day they are baked.