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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.

51K 18 4.3

Last modified on: October 24^th 2017

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For 5 rolls, you will need:

1 80 g lard
2 30 g sesame seeds
3 100 g water
4 250 g plain white flour (French Type 65)
5 130 ml water
6 4.5 g salt
7 5 g yeast
8 125 g leaven
9 100 g small pieces of bacon
Total weight: 825 grams

Change these quantities to make: 5 rolls 10 rolls 15 rolls

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
48 min.	2 hours	50 min.	3 hours 38 min.

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Step by step recipe

Stage 1 - 3 min.

Prepare the square of lard

Put 80 g lard on a plastic sheet.

Stage 2 - 5 min.

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.

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.

After toasting, tip the sesame seeds into 100 g water.

Set aside.

Stage 5 - 5 min.

Brown the bacon bits in a frying pan for a few minutes.

Set aside.

Stage 6 - 5 min.

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.

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.

One minute beofre the end of kneading, add the sesame seeds.

Stage 9 - 1 hour

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.

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.

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.

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.

Roll out again and spread the bacon bits over the dough.

Stage 14 - 3 min.

Fold up again like before to seal in the bacon.

Stage 15 - 5 min.

Finish by rolling out the dough again and cut across into broad strips.

Stage 16 - 1 hour

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.

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

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.

Keeping

1 or 2 days, preferably in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,388 Kcal or 9,998 Kj	48 gr	239 gr	155 gr
119 %	18 %	23 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
290 Kcal or 1,214 Kj	6 gr	29 gr	19 gr
14 %	2 %	3 %	3 %

Per rolls
Energetic value	Proteins	Carbohydrates	Fats
478 Kcal or 2,001 Kj	10 gr	48 gr	31 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).

Possible allergens in this recipe: Sesame, Gluten

How much will it cost?

For 5 rolls : 2.01 €
Per rolls : 0.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Ali Baba bread, "Psychedelic" sandwich bread, French baguettes, New leavened bread, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Peanut rolls, Pogne de Romans, Mouna, French baguettes, Seeded loaf, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Carbonara, Deep leek and potato quiche, Salad lyonnaise, Bistro-style cabbage salad, Langres-style spinach, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Puff or flaky pastry (pâte feuilletée), Quick courgette soup with cheese, Two-olive ciabatta, Ali Baba bread, ... All

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