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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.

7,5814.7/5

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Last modified on: October 24th 2017

For 5 rolls, you will need:

How long does it take?

PreparationRestingCookingStart to finish
48 min.2 hours50 min.3 hours 38 min.
Preservation: 1 or 2 days, preferably in a cloth bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Bacon rolls : Photo of step #1

Prepare the square of lard

Put 80 g lard on a plastic sheet.
3 min.
2 Bacon rolls : Photo of step #2Fold 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.
5 min.
3 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.
15 min.
4 Bacon rolls : Photo of step #4After toasting, tip the sesame seeds into 100 g water.

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

Set aside.
5 min.
6 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.
5 min.
7 Bacon rolls : Photo of step #7Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
10 min.
8 Bacon rolls : Photo of step #8One minute beofre the end of kneading, add the sesame seeds. 1 min.
9 Bacon rolls : Photo of step #9Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet.

Leave to rest for 1 hour.
1 hour
10 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.
3 min.
11 Bacon rolls : Photo of step #11Place 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. 3 min.
12 Bacon rolls : Photo of step #12Fold the flaps of dough over to cover the lard.

Fold in half again and turn the dough through 90° (a quarter turn).
3 min.
13 Bacon rolls : Photo of step #13Roll out again and spread the bacon bits over the dough. 5 min.
14 Bacon rolls : Photo of step #14Fold up again like before to seal in the bacon. 3 min.
15 Bacon rolls : Photo of step #15Finish by rolling out the dough again and cut across into broad strips. 5 min.
16 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.
1 hour
17 Bacon rolls : Photo of step #17Preheat 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. 30 min.
18 Bacon rolls : Photo of step #18Best 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
255049 gr239 gr155 gr
128 %19 %23 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
3096 gr29 gr19 gr
15 %2 %3 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 5 rolls : 1.92 €
Per rolls : 0.38 €

Note : These prices are only approximate.

Change currency:

And to drink?: The French often like to accompany "la cochonnaille" (pork charcuterie) with a gutsy, full-bodied red wine.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (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: Ali Baba bread, Mixed seed grissini, Benoîton, New leavened bread, Ocean bread, ... [All]
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Pogne de Romans, Leavened bread, Seeded loaf, Pizza dough, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to heat milk without it catching on the bottom of the pan, Cooking sugar, Stewed apricots, Papadums, Seeded loaf, ... [All]
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Röstis, Beef braised in reduced red wine, Vol-au-vent, Fougasse with bacon and Comté, Tartiflette, ... [All]

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