For the last few years it has been a “tradition” for me to make these dinner rolls on Christmas Eve. The recipe comes via my American aunt Barb (the fact that she is American is not important to this recipe, but I have two aunt Barbaras so it’s important to distinguish) and she insists that I call then by their “proper” name if I cook them. I don’t. But you should. They are called Purogs apparently.
I make these on the afternoon of Christmas Eve, the first lot are eaten straight out the oven, the second lot after the midnight service, and if you’re lucky there might be one left for breakfast on Christmas Day.
This year was a little different since globe-trotting relatives and sickness meant we didn’t follow the traditional Christmas timetable. But these were still made and eaten. Otherwise it wouldn’t have been Christmas.
Here is the recipe, with step by step instructions. (You should have seen the funny looks I got from my family taking pictures of each stage. Also, my camera is rubbish so blame the bad pics on that!)
The cast of characters…
1 lb streaky bacon, chopped small, 1 onion sliced and thinly chopped (I used two coz mine were wee small ones), 4.5 cups strong plain flour, 1 sachet dried yeast, 1 cup milk, 1/3rd cup caster sugar, 1/3rd cup butter/marg, ½ teaspoon salt, and 2 eggs
Mix half the flour with the yeast in a BIG bowl
Discover that your mum has two of these beautiful bowls. Ask for one. Get moody when she refuses. Get placated with the promise of one of them in her will.
Heat and stir the milk, sugar, butter and salt in a pan very gently until just warm and the butter is nearly melted.
Add the milk mixtue to the flour along with the eggs, and mix well. Add as much of the remaining flour as you can.
Turn out the dough onto a floured surface and knead for 7-8 minutes until smooth and elastic. Realise that the Christmas apron your Granny sent you, clashes horribly with the dress you are wearing today.
Place the dough in a greased bowl, cover with clingfilm and leave to rise in a warm place. (if my mum kills me for showing her airing cupboard in all its chaos, its been nice knowing you)
Fry the bacon and onion until crispy. Drain on kitchen paper.
Punch the dough down (this part’s fun!) and leave to rest for ten minutes. Shape into rolls, scope some of the bacon and onion into the middle and pinch the rolls closed.
Put rolls onto a greased baking tray and leave to rise for 30 minutes. Bake at 375f for 12-15 minutes until golden brown on top.