Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
127 K 3.9/5 (23 reviews)
2 hours 35 min.
Easy
40 aperitifs rolls
14 IngredientsLast modified on: October 24th 2017
For 40 aperitifs rolls, you will need:
- 1
220 g flour - 2
30 g instant mashed-potato powder - 3
175 ml water - 4
5 g salt - 5
5 g yeast - 6
15 ml olive oil - 7
250 g small pieces of bacon - 8
125 g shallot - 9
15 ml red wine - 10
20 g butter - 11
75 g grated cheese - 12 salt
- 13
pepper - 14
25 g Soured dough (optional) - Total weight: 935 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 1 hour 15 min.
Cooking: 40 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Fry 250 g small pieces of bacon in a non-stick frying pan and discard the fat which runs out.
Set aside.
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.
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.
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.
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.
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.
Bake the rolls for about 15 minutes.
Remarks
You can use Comté, gruyère or Emmenthal cheese, but Comté is by far the best.
If you serve these as aperitif snacks, don't be surprised if they all disappear - they are difficult to resist!
If you serve these as aperitif snacks, don't be surprised if they all disappear - they are difficult to resist!
Keeping: A few hours, 1 day maximum.
Source: After Thomas Marie (INBP, French national bakery and patisserie insititute).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 230 RDI=20 % | 200 RDI=30 % | 3,010 RDI=150 % | 12,600 RDI: 150 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,350 RDI: 20 % |
| Per aperitif rolls | 1 RDI=1 % | 5 RDI=1 % | 5 RDI=1 % | 80 RDI=4 % | 320 RDI: 4 % |
How much will it cost?
- For 40 aperitifs rolls : 3.95 €
- Per aperitif rolls : 0.10 €
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)
Small pieces of bacon
Like these other recipes: Vol-au-vent, Chicken pie, Split peas "à la française", Green beans with tomatoes, Oven omelette, ... See them all 41
Flour
Like these other recipes: Breton sablé biscuit dough, Shortbread tart with sweet apricots and rosemary, Grapefruit moelleux, Cheese Soufflé, Fruit crumble, ... See them all 201
Water
Like these other recipes: French onion soup, Classic French white bread, Sugar syrup, Chicken pie, Soup Cornouaillaise, ... See them all 136
Shallot
Like these other recipes: Sliced chicken with mushrooms and broccoli, Tomato omelette, Scrambled eggs and leeks on toast, Smoked tomato toast, Hamburgers, ... See them all 203
Other recipes you may also like
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour.August 2nd 2015105 K4.6 15 min.
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!September 21th 201653 K4.3 20 min.
3-fruit brioche loaf
This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.September 23th 201852 K 2 hours 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011333 K 14 40 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018270 K 24.7 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.