Swiss Vully Swirl Rolls with Bacon and Ham

I decided to make individual versions of a Gateau du Vully.
(I also made up extra dough to make some Chocolate Swirl Coffee Cake Rolls as well.)

Ingredients:

Dough (use 1/2 of this recipe for 12 rolls)

• 230    gr sourdough starter
• 60    g butter, softened
• 15    g (3 teaspoons) yeast
• 185    ml warm water
• 335    g flour
• 7.5    g salt (1.5 teaspoons)
• 20    g (4 tablespoons) powdered milk
   

Filling:

• 1 egg
• 50 ml cream (I used softened cream cheese)
• 100 g bacon, cubed (I used 60 gr pre-cooked bacon, and 50 gr baked ham)
• 1 teaspoon caraway seeds (possibly use up to 2 teaspoons)

 

Instructions:

1. Place wet ingredients for dough in bread machine, add dry ingredients. Let machine knead dough, and complete first rise.
2. Mix up the filling while dough is rising.
3. Divide dough in half (about 425 gr), and use one piece.
4. Spray wells of a 12 cup cupcake pan with cooking spray.
5. Roll out into a 12 x 18" rectangle, spread with filling leaving 1/2 inch of 12"  piece without filling.
6. Spread a little water on the unfilled edge.
7. Roll up in a log from filled 12" side, sealing at the wet edge to the log.
8. Slice into 12 pieces, place each piece in a well of the cupcake pan.
9. Let rise for 30 to 45 minutes, probably until doubled and puffy.
10. Preheat oven to 350° F during the rising.
11. Bake for about 30 minutes, rotating pans after 15 minutes
    

 

Carole's Notes:

I liked these as well - the caraway/bacon/ham made a nice savory roll.

The filling and dough is lightly adapted from https://www.helvetickitchen.com/recipes/gateau-du-vully