- 2 slices thick-cut, uncured smoked bacon, chopped
- 6 golden California Dried Figs, stems removed and diced
- 1 tablespoon honey
- 270 grams (2 1/4 cups) all-purpose flour
- 2 1/4 teaspoons (one 1/4-ounce packet) active dry yeast
- 6 ounces (3/4 cup) brown ale
- 1/2 teaspoon fine sea salt
- Egg wash
Cook the bacon pieces over medium-high heat, in a large skillet, until they are crisp and the fat begins to render, 5 to 6 minutes. Adjust the heat accordingly to avoid burning the bacon as it cooks. The goal is crisp, but not blackened. Stir in the figs and cook for 30 more seconds. Remove the skillet from the heat and let it sit for 1 minute. Stir in the honey and set it aside.
Add the flour and yeast to the bowl of a stand mixer fitted with a dough hook. With the mixer on low, pour in the beer. Scrape the sides of the bowl as needed. Increase the speed and allow the ingredients to form a dough. Mix in the salt. Add the cooled bacon, figs, and honey from the skillet.
Allow the mixer to knead the dough for 5 minutes. Turn the dough out onto a floured surface and knead by hand for 2 minutes, until the dough is smooth and elastic. Transfer the dough to a bowl that has been greased with cooking oil or butter. Cover it and let it proof about 1 hour, until it’s almost doubled in size.
Punch down the dough, turn it out onto a clean surface, and knead it back into a ball. Cut it into six equal pieces, about 3 1/4 ounces each. Roll each into a small ball. Place the balls seam side down on a large baking sheet covered in parchment paper.
Preheat the oven to 375 degrees F. Set the sheet pan on the stove and let the rolls proof for 15 more minutes. Brush generously with egg wash. Bake 20 minutes, until the rolls are golden brown. Serve warm or at room temperature.
Suggested beers for this recipe:
Avery Brewing Company Ellie’s Brown, Big Sky Brewing Company Moose Drool Brown Ale, Real Ale Brewing Company Brewhouse Brown Ale