Pizza Rolls

Instructions

• 1To start the dough, assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, salt, sugar and yeast. With the processor on, add the milk and egg through the feed chute and process for 1 minute, or until elastic. Add the butter and process for a further minute, or until combined. Transfer the dough to a large bowl and cover with plastic wrap.
  Tip: For best results, don’t overprocess the dough.
• 2Insert the wire rack into position 7. Place the dough in the oven. Set the oven to Proof, Convection, 100°F, for 50 minutes and press Start to proof. Meanwhile, continue to the next step.
• 3To make the filling, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the bacon and process until finely chopped, scraping down the side occasionally. Remove the S-blade™ and place the yellow reversable shredder, with the coarse side up and shred the cheese over the bacon.
• 4Turn the dough onto a lightly floured countertop and shape into a ball. Roll into a 16-inch x 12-inch rectangle. Spread the pizza sauce over the dough, leaving a 1-inch border. Sprinkle with the bacon mixture. Starting from a long edge, tightly roll the dough to form a log. Cut into 8 equal pieces and place in a greased 9-inch round cake pan. Cover with plastic wrap.
• 5Place the rolls in the oven. Set the oven to Proof, Convection, 100°F, for 50 minutes and press Start to proof.
• 6Remove the rolls from the oven. To preheat the oven, move the wire rack to position 6. Set the oven to Bake, Convection, 350°F, for 22 minutes and press Start.
• 7Uncover the rolls and brush with the egg. Once preheated, place in the oven and bake for 22 minutes, or until golden brown and cooked through.
• 8Allow the rolls to stand in the pan for 15 minutes before turning out and pulling apart to serve.