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Cheesy Rolls with Bacon and Black Pepper

I baked again this weekend, but how great is it to mix and knead something that tastes amazing? A round of cheesy rolls with rosemary and sea salt. There are a lot of possibilities and this time bacon won. As snacktastic as they are, the rolls can be put frozen in the lunchbox and at lunch time they will have thawed.

CHEESY ROLLS WITH BACON AND BLACK PEPPER
CA. 70 ROLLS.

220 ML SPARKLING WATER
50 G FRESH YEAST
1½ TSP. SALT
1½ TSP. BAKING POWDER
110 G SOFTENED BUTTER
200 G GRATED EMMENTAL CHEESE
320 G FLOUR
3 TBSP. OLIVE OIL
200G BACON
GROUND BLACK PEPPER
1 EGG

Start by cooking the bacon crispy, let it cool completely and then stick it in a blender and blitz to a crumble. Set aside while you make the dough.

Dissolve the yeast in sparkling water and add salt and baking powder, flour and the softened butter.

Knead the grated cheese well into the dough.

Form the dough into a ball and divide it in two.

Roll out one dough ball to a rectangle as thin as possible.

Sprinkle half of the bacon crumble over the dough and season with pepper.

Roll the dough to from the long side to a sausage and cut it into 1 cm thick slices. Repeat with the other dough ball.

Place the rolls on a baking sheet or two lined with baking paper and let them rise them for 30 minutes.

Preheat the oven to 225 degrees celsius.

Brush the rolls with egg wash and put the plate in the middle of the oven and bake for approx. 12 mins until golden.

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