- Recipes
- Breakfast Damper Rolls
Breakfast
Breakfast Damper Rolls
Difficulty:
Easy
Prep time:
10 mins
Cooking time:
20-25 mins
Servings:
8 Rolls
Ingredients
- 3 cups Self-raising flour
- 1/2 tsp Salt
- 60g Margarine, chilled and cubed
- 1/4 cup a2 Milk® Full Cream
- 1/2 cup Pecorino Romano, shredded (for dough)
- 2 tbsp Pecorino Romano, shredded (for topping)
- 3/4 cup Bacon, diced and fried (for dough)
- 1/4 cup Bacon, diced and fried (for topping)
- 1 tbsp Fresh rosemary, finely chopped (for dough)
- 1 tsp Fresh rosemary leaves (for topping)
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Directions
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
- Add the flour and salt to a large bowl. Add the chilled margarine and rub through with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the a2 Milk® Full Cream, 3/4 cup fried bacon, 1/2 cup Pecorino, and 1 tbsp chopped rosemary. Mix until a shaggy dough forms.
- Turn dough out onto a lightly floured surface. Knead gently for 1-2 minutes until just smooth — do not overwork.
- Divide the dough into 8 equal portions. Roll each into a ball.
- Place one roll in the centre of the prepared tray. Arrange the remaining rolls around it, edges touching, to form a pull-apart wreath shape.
- Sprinkle the top with the remaining 2 tbsp Pecorino, 1/4 cup bacon, and 1 tsp rosemary leaves.
- Bake for 20-25 minutes until golden brown and cooked through.
- Serve warm, pulling apart the rolls to share.
