1. Heat oil in pan add onions, bacon and garlic cook, stirring until onions are soft; stir in thyme. 2. Reserve half the bacon mixture for onion and bacon rolls. 3. Combine water, stock extra onion, pumpkin and potatoes in pan, simmer covered about 30 minutes or until vegetables are soft. 4. Process vegetable mixture in batches until smooth. 5. Combine puree with remaining bacon mixture, chives, mustard, stock powder and cream, stir over heat until heated through. 6. Serve with onion and bacon rolls. 7. ONION & BACON ROLLS. 8. Combine yeast, milk sugar in small bowl, cover stand in warm place about 10 minutes until mixture is frothy. 9. Sift flour and salt into large bowl, add reserved bacon mixture, yeast mixture and water, mix to soft dough. 10. Knead dough on floured board about 5 minutes or until smooth and elastic. 11. Place dough in oiled bowl, cover, stand in warm place about 50 minutes or until doubled in size. 12. Divide dough in 10 portions. 13. Knead each portion until smooth, shape into rolls. 14. Place rolls on lightly greased oven trays. 15. Cover rolls, stand in warm place about 30 minutes or until doubled in size. 16. Brush tops of rolls with a little extra milk, sprinkle with bran. 17. Bake rolls in moderate oven about 20 minutes or until lightly browned and sound hollow when tapped. ---------------------------------------------------------------------------
Nutrition
Ingredients
