Aperitif rolls


Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
112K 23 3.9
Grade this recipe:

Last modified on: October 24th 2017

Keywords for this recipe:
For 40 aperitifs rolls, you will need:

How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
39 min.1 hour 15 min.37 min.2 hours 31 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Aperitif rolls
1) Preparation of bacon filling.

Fry 250 g small pieces of bacon in a non-stick frying pan and discard the fat which runs out.

Set aside.

Stage 2 - 10 min.
Aperitif rolls
Prepare 125 g shallot and chop finely.

Stage 3 - 2 min.
Aperitif rolls
Reuse the bacon pan (without cleaning it) to melt 20 g butter. Add the chopped shallots, salt and pepper.

Cook without colouring.

Stage 4 - 1 min.
Aperitif rolls
Pour 15 ml red wine into the pan.

Stage 5 - 15 min.
Aperitif rolls
Mix and leave to cook until all the wine has evaporated, then add the bacon.

The filling is ready. Note that this can be prepared the day before and kept in the fridge in a sealed container.

Stage 6
Aperitif rolls
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 7 - 15 min.
Aperitif rolls
2) Preparation of dough.

Put into a food-processor bowl: 220 g flour, 30 g instant mashed-potato powder, 175 ml water at the right temperature, 5 g salt, 5 g yeast, 15 ml olive oil and possibly 25 g Soured dough.

Start on the slowest speed for 3 minutes, then a little faster for 6 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 8 - 3 min.
Aperitif rolls
Add the bacon filling to the dough and knead on the slowest speed just until it is well mixed in.

Stage 9 - 30 min.
Aperitif rolls
Roll the dough into a ball and put into a large clean bowl. Dust lightly with flour, cover with a sheet of plastic and leave in a warm place for 30 minutes.

Stage 10 - 5 min.
Aperitif rolls
After this time, roll out the dough into a rectangle 1cm (0.4 inch) thick.

Stage 11 - 5 min.
Aperitif rolls
Cut into strips 1cm wide (a dough cutter is very useful for this)...

Stage 12
Aperitif rolls
...then cut across into 2cm (0.8 inch) lengths to make the little rolls.

Stage 13 - 45 min.
Aperitif rolls
Arrange on a baking sheet, sprinkle with grated cheese. Cover with a sheet of plastic and leave to rest for about 45 minutes.

Stage 14 - 15 min.
Aperitif rolls
Preheat the oven to 240°C (460°F).

Bake the rolls for about 15 minutes.
Remarks
You can use Comté, gruyère or Emmenthal cheese, but Comté is by far the best.

If you serve these as aperitif snacks, don't be surprised if they all disappear - they are difficult to resist!
Keeping
A few hours, 1 day maximum.
Source
After Thomas Marie (INBP, French national bakery and patisserie insititute).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,009 Kcal or 12,598 Kj66 gr226 gr203 gr
150 %25 %21 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
322 Kcal or 1,348 Kj7 gr24 gr22 gr
16 %3 %2 %3 %
Per aperitif rolls
Energetic valueProteins CarbohydratesFats
75 Kcal or 314 Kj2 gr6 gr5 gr
4 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Sulfites, Milk, Sourdough
How much will it cost?
  • For 40 aperitifs rolls : 3.92 €
  • Per aperitif rolls : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bistro-style cabbage salad, Gratin du Nord, French-style peas, Fougasse with bacon and Comté, How to cook bacon and remove excess fat, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Muffin dough, Pogne de Romans, Grapefruit cake, Naan, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sesame fried scampi, Citrus crunch, French Family Cake, Turban of sole with langoustines, Sorrel soup, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Mushroom Pancakes au Gratin, Guacamole, Panzanella, Cod loin with saffron, Cauliflower curry, ... All
Other recipes you may also like
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
45K 1 hour 8 min. July 13th 2022
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
511K 14.5 2 hours 55 min. February 21th 2011
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
374K4 6 hours 26 min. October 13th 2010
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
381K3.8 33 min. February 21th 2011
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
233K4.1 38 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page