Aperitif rolls - Cooking-ez.com

For 40 aperitifs rolls, you will need:

0 220 g flour
1 30 g instant mashed-potato powder
2 175 ml water
3 5 g salt
4 5 g yeast
5 15 ml olive oil
6 250 g small pieces of bacon
7 125 g shallot
8 15 ml red wine
9 20 g butter
10 75 g grated cheese
11 salt
12 pepper
13 25 g Soured dough (optional)
Total weight: 960 grams

Change these quantities to make: 20 aperitifs rolls 40 aperitifs rolls 80 aperitifs rolls 120 aperitifs rolls

Change measures: Metric

Metric weight Metric volumes

Preparation	Resting	Cooking	Start to finish
39 min.	1 hour 15 min.	37 min.	2 hours 31 min.

Step by step recipe

Stage 1 - 5 min.

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.

Prepare 125 g shallot and chop finely.

Stage 3 - 2 min.

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.

Pour 15 ml red wine into the pan.

Stage 5 - 15 min.

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

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.

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.

Add the bacon filling to the dough and knead on the slowest speed just until it is well mixed in.

Stage 9 - 30 min.

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.

After this time, roll out the dough into a rectangle 1cm (0.4 inch) thick.

Stage 11 - 5 min.

Cut into strips 1cm wide (a dough cutter is very useful for this)...

Stage 12

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

Stage 13 - 45 min.

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.

Preheat the oven to 240°C (460°F).

Bake the rolls for about 15 minutes.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,009 Kcal or 12,598 Kj	66 gr	226 gr	203 gr
150 %	25 %	21 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
313 Kcal or 1,310 Kj	7 gr	24 gr	21 gr
16 %	3 %	2 %	3 %

Per aperitif rolls
Energetic value	Proteins	Carbohydrates	Fats
75 Kcal or 314 Kj	2 gr	6 gr	5 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).

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	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Special Cheese and Walnut Sticks, Eggs en Cocotte à la Française, Small cheese and bacon rolls , Creamy "terre et mer" pots, Rabbit with mustard, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Génoise (Genoa sponge), Flamiche, Cornmeal baps for Anne, Arlesian Biscuits, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Peanut rolls, Praline, Pitta bread, Minted Melon, Lumberjack turnovers, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Pork roast with herbs, Shallot confit tart, Penne with purple artichokes, Lentil and cold-meat salad, ... All