Bacon rolls


Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry.

Served sliced, these make an ideal savoury snack to share with friends over a drink.
16,4284.7/5 for 15 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 5 rolls, you will need:

Change those ingredients for: 5 rolls 10 rolls 15 rolls

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
48 min.2 hours50 min.3 hours 38 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
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Keeping:

1 or 2 days, preferably in a cloth bag.

Step by step recipe


Stage 1 - 3 min.
Bacon rolls : Photo of step #1

Prepare the square of lard

Put 80 g lard on a plastic sheet.

Stage 2 - 5 min.
Bacon rolls : Photo of step #2
Fold the plastic over to seal in the lard and flatten with a rolling pin into a "cake" about 8 inches (20 cm) square.This is similar to preparing the butter for croissants.

Put the square of lard in the freezer (not the fridge) - this is important for later.

Stage 3 - 15 min.
Bacon rolls : Photo of step #3

Cook the bacon and toast the sesame seeds

Preheat the oven to 360°F (180°C).

Spread 30 g sesame seeds on a sheet of cooking parchment laid on a baking tray. Toast in the oven for 15 minutes.

Stage 4 - 2 min.
Bacon rolls : Photo of step #4
After toasting, tip the sesame seeds into 100 g water.

Set aside.

Stage 5 - 5 min.
Bacon rolls : Photo of step #5
Brown the bacon bits in a frying pan for a few minutes.

Set aside.

Stage 6 - 5 min.
Bacon rolls : Photo of step #6

Make the bread dough

Put into a food-processor bowl: 250 g plain white flour (French Type 65), 130 ml water, 4.5 g salt, 5 g yeast and 125 g leaven.

Stage 7 - 10 min.
Bacon rolls : Photo of step #7
Knead on slow speed for 10 minutes.

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

Stage 8 - 1 min.
Bacon rolls : Photo of step #8
One minute beofre the end of kneading, add the sesame seeds.

Stage 9 - 1 hour
Bacon rolls : Photo of step #9
Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet.

Leave to rest for 1 hour.

Stage 10 - 3 min.
Bacon rolls : Photo of step #10

Flake the dough

After resting, roll out the dough on the worktop into a long rectangle about the same width as the square of lard.

Stage 11 - 3 min.
Bacon rolls : Photo of step #11
Place the suqare of lard in the centre of the rectangle of dough and gently slide out the plastic. This is slightly tricky, which is why it is important to have the lard really cold from the freezer.

Stage 12 - 3 min.
Bacon rolls : Photo of step #12
Fold the flaps of dough over to cover the lard.

Fold in half again and turn the dough through 90° (a quarter turn).

Stage 13 - 5 min.
Bacon rolls : Photo of step #13
Roll out again and spread the bacon bits over the dough.

Stage 14 - 3 min.
Bacon rolls : Photo of step #14
Fold up again like before to seal in the bacon.

Stage 15 - 5 min.
Bacon rolls : Photo of step #15
Finish by rolling out the dough again and cut across into broad strips.

Stage 16 - 1 hour
Bacon rolls : Photo of step #16

Shape and bake the rolls

Roll or fold the strips up to form the rolls. Arrange these on a baking sheet.

Cover with a plastic sheet and leave to rest for 1 hour.

Stage 17 - 30 min.
Bacon rolls : Photo of step #17
Preheat the oven to 460°F (240°C). Bake the rolls for about 30 minutes with steam. Do watch for the colour towards the end of baking.

Stage 18
Bacon rolls : Photo of step #18
Best served warm, cut into slices.

Remarks

The ideal lard to use is fat that has been saved from making potted meat (rillettes). This has more flavour than plain lard, which is very bland.

You will notice that the flakiness is less marked than with butter, as lard does not produce the same effect - this is quite normal and a feature of the recipe.

And to drink?

The French often like to accompany "la cochonnaille" (pork charcuterie) with a gutsy, full-bodied red wine.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,388 Kcal or 9,998 Kj48 gr239 gr155 gr
119 %18 %23 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
290 Kcal or 1,214 Kj6 gr29 gr19 gr
14 %2 %3 %3 %
Per rolls
Energetic valueProteins CarbohydratesFats
478 Kcal or 2,001 Kj10 gr48 gr31 gr
24 %4 %5 %5 %
% 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).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, Seeded loaf, Ocean bread, Mixed seed grissini, Hamburger buns, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Leavened bread, Franche-Comté sticks, Peanut rolls, New leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Chorba, Yeast-based flaky dough (for croissants), Naan, Cooking sugar, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Pasta with mustard-cream sauce, Chicken pie, Creamy "terre et mer" pots, Deep leek and potato quiche, Aperitif rolls, ... All

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