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How to make Troppo rolls

Yield = 12
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

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.