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