• Mains

Roast Turkey BLT’s

Preparation Time1hr 30 minutes
Cook Time25 minutes
Serves9

Ingredients

9 rashers shortcut bacon
2 cups mixed lettuce
3 tomatoes, thinly sliced
9 slices roast turkey (see roast turkey recipe)
Mayonnaise, to serve
Sea salt & black pepper

Buttery Bread Rolls
1 tsp dry yeast
1 tsp caster sugar
⅓ cup warm water (20°C)
400g plain flour, plus extra for dusting
½ cup milk, room temperature
100g unsalted butter, melted, plus 20g extra for brushing
½ tsp salt
5 ice cubes, for baking

Method

Turn on Nexus proving drawer and brush a 22cm round cake tin with butter.

To make rolls, mix yeast and sugar with water and set aside to bubble up for 5 minutes. Place flour in the bowl of an electric mixer fitted with a dough hook. Add milk, butter and yeast mixture and knead for 2 minutes. Add salt to dough and knead for a further 8-10 minutes until the dough is smooth, springy and comes away from the sides. Place dough in an oiled bowl, cover with plastic wrap and transfer to proving drawer or a warm place for 1 hour.

Cut the dough into 9 even pieces and roll each piece into a ball. Place each ball in tin, forming a border of rolls with one in the middle. Brush each roll with butter, cover with plastic wrap and transfer to proving drawer for another 1 hour to rise.

Preheat oven to 200°C Fan.

Place a baking sheet in the oven on the bottom rack (underneath where the bread will bake) and allow it to heat up. Dust tops of the rolls with flour and transfer to oven. Put ice cubes in the empty tray beneath and quickly shut the oven door. This will trap all the steam in the oven and allow the bread to rise before the crust begins to form. Bake for 25 minutes. Cool for 10 minutes then transfer to wire rack to cool completely then pull rolls apart.

Cook bacon on teppanyaki plate or large non-stick frypan for 5 minutes until crisp. Cut the rolls in half and spread with mayonnaise. Fill with bacon, lettuce, tomato and roast turkey. Season with salt and pepper and serve.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au