Bacon Challah Cloverleaf Rolls


When taking the ProChef exams at the Culinary Institute of America, you are required to produce a soft roll recipe with three different shapes– one being a Cloverleaf shape.  It was then, that I decided to include this neat little shape to my daily bread basket, whether it be a basic dinner roll or Bacon Challah Bread.

Bacon Challah Bread

5 ⅔ C bread flour

2 Tbsp instant yeast

¼ C sugar

1 Tbsp salt

2 C whole milk

14 egg yolks

½ cup rendered bacon fat, at room temperature

5½ oz. rendered bacon, chopped

Maldon Sea salt

  • Combine the flour, yeast, sugar and salt. Mix well.
  •  With a dough hook, slowly add milk, knead for 10 minutes on medium speed.
  •  Add egg yolks one at a time until fully incorporated. Add the bacon fat.
  •  Add chopped bacon and mix until evenly distributed.
  • Transfer the dough to a greased bowl and cover.
  • Let the dough rest at room temperature until doubled in volume.
  • Cut dough into 8 oz. portions and bench proof.
  • Cut into 1/2 oz portions, and roll tight.
  • Place three 1/2 oz. balls into a greased muffin pan like a triangle. (see  Cloverleaf link above.)
  • Brush with egg yolk wash. Sprinkle with sea salt.
  • Proof. Bake at 350F.

As mentioned already, these are great for your daily bread basket, but accompanied with an omelette for breakfast or as part of a pulled pork sandwich definitely has some potential as well.

Adapted from Volt/Ink., The Voltaggio Bros., Bacon Challah Knots
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