Sundried Tomato, Bacon & Cheddar Mini Epi Rolls

These little two bite pull-apart rolls make a great party appetizer, and the sophisticated wheat stalk appearance is much easier to create than it looks.

Sundried Tomato, Bacon & Cheddar Mini Epi Rolls
by Sarah

Adapted from Bacon, Tomato and Cheddar Loaf in Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

3/4 cups warm water
1 1/4 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 cups bread flour, plus more as needed
1/4 cup semolina flour
3 ounces sun-dried tomatoes, chopped fine
3 strips bacon, cooked till crisp and crumbled
1 1/2 teaspoons fat reserved from the cooked bacon
1/4 teaspoon kosher salt
4.5 ounces old cheddar, grated

Combine all ingredients except cheddar.

Knead until the dough is and elastic and stretchy, about 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for about an hour, until doubled in size.

Prepare two half-size baking sheets with parchment paper.

Divide the dough into two pieces.

Roll out each piece of dough into an approximate 10" x 14" rectangle.

Spread the cheddar over each piece of dough, then roll up. Place each roll onto a baking sheet.

Cover the baking sheets loosely with plastic wrap and let rise overnight in the fridge, or up to 24 hours.

When you are ready to bake, take the pan out of the fridge and preheat the oven to 400°F.

Just before placing into the oven, cut the dough at a 45 degree angle in 1 1/4" intervals with kitchen scissors, leaving the bottom 1/4" intact and laying each cut piece to each side as you go, alternating sides.

Bake for 15 minutes, then let cool for 10 minutes before removing the rolls from their trays.