Beetroot, Bacon & Cheddar Rolls (makes 12)
You can use a basic white bread mix for this or make your own bread in a bread machine or by hand.
You will also need 2-3 cooked beetroot, weighing about 150g, peeled and cut into small cubes
100g grated Cheddar
3-4 rashers of crispy streaky bacon, weighing about 40g, cut into small pieces
Once the bread dough is made preheat the oven to 200°C and grease a muffin tin well. then roll the dough out into a rough rectangle. Scatter over half the cheese then the beetoot and bacon, then the other half of the cheese. Tightly roll up the bread dough along the longest edge then cut into 12 pieces. Place each piece, cut side up, into the holes in the muffin tin then cover and leave to rise for half an hour. Once risen, bake for 30 minutes. Serve warm.