Bacon rolls

Step by step recipe:

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

    Prepare the square of lard

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

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

    Set aside.
  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, 6 g salt, 5 g yeast and 125 g leaven.
  7. 10 min.Bacon rolls : Photo of step #7
    Knead on slow speed for 10 minutes.
  8. 1 min.Bacon rolls : Photo of step #8
    One minute beofre the end of kneading, add the sesame seeds.
  9. 1 hourBacon 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.
  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.
  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.
  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).
  13. 5 min.Bacon rolls : Photo of step #13
    Roll out again and spread the bacon bits over the dough.
  14. 3 min.Bacon rolls : Photo of step #14
    Fold up again like before to seal in the bacon.
  15. 5 min.Bacon rolls : Photo of step #15
    Finish by rolling out the dough again and cut across into broad strips.
  16. 1 hourBacon 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.
  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.
  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.

Source:

Home made.

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