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Hearty German Rolls

We had some day-old left over pizza dough (uncooked, still sitting in a bowl on the kitchen counter) and my wife decided to improvise some rolls.  These turned out sooooooo good, that I thought I’d post the recipe here. I don’t have a good name for these, so I’ll just call them Hearty German Rolls, because they’re based on a German style of roll.

These are hearty rolls. They are equally good to eat at dinner along with some soup, or have with breakfast with your favorite omelet or other egg dish.  Eat warm though!  And cut in half and spread some butter on.

Ingredients

2 Cups Flour
2/3 Cups hand-warm Water
1 tsp. Olive Oil
1 tsp. dried Yeast

1 small onion, diced (or half of a medium-large onion)
3 strips of Bacon
small handful of shelled Sunflower Seeds
2-3 Tbsp. diced Chives
1/4 tsp. each, salt and pepper
some 10 Grain Cereal, ala Bob’s Red Mill
some coarse salt (rock salt)

Method

Mix flour, oil, water and yeast. Knead for 5 minutes. Let dough rise 30 minutes in a warm place.

While the dough is rising, dice the raw bacon and mince the onion. Heat up a skillet, no oil, and put the onion and bacon in together and saute until the bacon is cooked and the onions are starting to brown. Transfer them to a paper towel lined plate to soak up the excess oil.

After dough has risen 30 minutes, punch down and add the cooked onion and bacon, along with the diced chives, sunflower seeds and salt and pepper. Knead in thoroughly.  Divide the dough in 8 equal portions and make slightly flatten balls. Press some 10 grain cereal into the bottom of each dough ball.  Sprinkle a few grains of coarse salt on the top of each roll. (A good method is to have the seeds and salt on two small plates and just press each side of the dough ball into each plate).

Preheat oven to 375°F (190°C).

Place dough balls on a pizza stone and let rise for another 30 minutes in a warm place. Dough balls will be about 50% larger when ready.

Using a sharp knife, cut a single slit in the top of each dough ball. Place dough balls (rolls!) in oven.

Bake for about 40 minutes. After 15 minutes, and every 10-15 minutes thereafter, open the oven and brush the tops of the rolls with water.  When ready, tops should be just starting to turn light golden brown.

Makes 8 rolls.