Troppo Rolls

Ingredients

• 250g bacon, cut into batons
  
•  4 cups plain flour
  
•  1 teaspoon salt
  
•  1 teaspoon bicarbonate of soda
  
•  1 cup vintage cheddar, grated
  
•  3/4 cup canned pineapple, drained, coarsely chopped
  
•  500ml buttermilk
  
•  1/4 cup canned pineapple, drained, finely chopped
  
•  1/4 cup cheddar, grated
  

Method
Step 1
Preheat oven to 200C/180C fan forced and line a baking tray with baking paper.

Step 2
Cook bacon batons in a non-stick frying pan over medium heat for 3-5 minutes or until crisp. Drain. Cool.

Step 3
In a bowl, combine plain flour, salt and bicarb. Add 200g of the bacon, vintage cheddar and coarsely chopped canned pineapple. Stir. Make a well in centre. Add buttermilk. Stir until dough comes together.

Step 4
Knead on a floured surface for 1-2 minutes or until smooth. Shape into 12 balls. Place on lined tray, just touching. Score top of each ball with a cross. Brush top with buttermilk.

Step 5
Finely chop remaining bacon. Sprinkle balls with bacon, 1/4 cup finely chopped pineapple and 1/4 cup grated cheddar. Bake for 35-40 minutes or until rolls sound hollow when tapped.

http://www.taste.com.au/recipes/38045/troppo+rolls?ref=collections,bread-recipes