Aperitif rolls

Step by step recipe:

  1. 5 min.Aperitif rolls : Photo of step #1
    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.
  2. 10 min.Aperitif rolls : Photo of step #2
    Prepare 125 g shallot and chop finely.
  3. 2 min.Aperitif rolls : Photo of step #3
    Reuse the bacon pan (without cleaning it) to melt 20 g butter. Add the chopped shallots, salt and pepper.

    Cook without colouring.
  4. 1 min.Aperitif rolls : Photo of step #4
    Pour 15 ml red wine into the pan.
  5. 15 min.Aperitif rolls : Photo of step #5
    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.
  6. Aperitif rolls : Photo of step #6
    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.
  7. 15 min.Aperitif rolls : Photo of step #7
    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.
  8. 3 min.Aperitif rolls : Photo of step #8
    Add the bacon filling to the dough and knead on the slowest speed just until it is well mixed in.
  9. 30 min.Aperitif rolls : Photo of step #9
    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.
  10. 5 min.Aperitif rolls : Photo of step #10
    After this time, roll out the dough into a rectangle 1cm (0.4 inch) thick.
  11. 5 min.Aperitif rolls : Photo of step #11
    Cut into strips 1cm wide (a dough cutter is very useful for this)...
  12. Aperitif rolls : Photo of step #12
    ...then cut across into 2cm (0.8 inch) lengths to make the little rolls.
  13. 45 min.Aperitif rolls : Photo of step #13
    Arrange on a baking sheet, sprinkle with grated cheese. Cover with a sheet of plastic and leave to rest for about 45 minutes.
  14. 15 min.Aperitif rolls : Photo of step #14
    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!

Source:

After Thomas Marie (INBP, French national bakery and patisserie insititute).

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