Quick Bacon & Smoked Gouda Rolls - water

Method

• Preheat oven to 400 degrees F.
• In a large bowl, add warm water.
• Stir in sugar and yeast until sugar is dissolved.
• Stir in olive oil and allow to sit for about five minutes or until yeast starts to bubble.
• Stir in 1 cup of flour and add salt, stirring until combined.
• Add another cup of flour and stir until dough has formed and pulls away from sides of bowl, adding more flour 1/4 cup at a time if needed.
• Pour onto a floured surface and knead for 4 to five minutes, adding flour as needed.
• Dough should not be sticky.
• Cover with a damp towel and allow to rest for 10 minutes.
• Knead dough a few times to remove any air bubbles.
• Pinch dough into 12 equal portions.
• Roll a dough ball into a small circle or oblong on a floured surface.
• Add about 1 tablespoon smoked gouda cheese and add a few bacon pieces to the dough.
• Pull dough over filling and pinch together.
• Shape into a round or log shape.
• Place face down on a greased or lined bacon sheet.
• Repeat with remaining dough and filling.
• Brush rolls with butter.
• Bake for 15 to 17 minutes or until rolls are browned.
• Remove from oven and brush with butter once more.
• Serve hot out of the oven or at room temperature with a little ranch dressing.
• Enjoy!