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This is in answer to a question in the threads, have made the soup but not the rolls, soup is great. Time given is for soup only
- 1 tablespoon vegetable oil
- 2 medium onions, sliced
- 4 slices bacon, chopped
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh thyme
- 1 1⁄2 liters chicken stock
- 1 medium onion, chopped extra
- 700 g peeled pumpkin, chopped
- 2 medium potatoes, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons chicken stock powder
- 125 ml cream
ONION 7 BACON ROLLS
- 7 g dried yeast
- 125 ml warm milk
- 1⁄4 teaspoon sugar
- 300 g plain flour
- 1 teaspoon salt
- 60 ml water
- 1 tablespoon unprocessed natural bran
- Heat oil in pan add onions, bacon and garlic cook, stirring until onions are soft; stir in thyme.
- Reserve half the bacon mixture for onion and bacon rolls.
- Combine water, stock extra onion, pumpkin and potatoes in pan, simmer covered about 30 minutes or until vegetables are soft.
- Process vegetable mixture in batches until smooth.
- Combine puree with remaining bacon mixture, chives, mustard, stock powder and cream, stir over heat until heated through.
- Serve with onion and bacon rolls.
- ONION & BACON ROLLS.
- Combine yeast, milk sugar in small bowl, cover stand in warm place about 10 minutes until mixture is frothy.
- Sift flour and salt into large bowl, add reserved bacon mixture, yeast mixture and water, mix to soft dough.
- Knead dough on floured board about 5 minutes or until smooth and elastic.
- Place dough in oiled bowl, cover, stand in warm place about 50 minutes or until doubled in size.
- Divide dough in 10 portions.
- Knead each portion until smooth, shape into rolls.
- Place rolls on lightly greased oven trays.
- Cover rolls, stand in warm place about 30 minutes or until doubled in size.
- Brush tops of rolls with a little extra milk, sprinkle with bran.
- Bake rolls in moderate oven about 20 minutes or until lightly browned and sound hollow when tapped.