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Aperitif rolls

These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.

116K 3.9/5 based on 23 reviews

Last modified on: October 24^th 2017

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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: 20 aperitifs rolls 40 aperitifs rolls 80 aperitifs rolls 120 aperitifs rolls

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
39 min.	1 hour 15 min.	37 min.	2 hours 31 min.

At what time:

When will I finish if I start the recipe at ... ?
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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.

Stage 2 - 10 min.

Prepare 125 g shallot and chop finely.

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.

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.

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.

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.

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.

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!

Keeping

A few hours, 1 day maximum.

Source

After Thomas Marie (INBP, French national bakery and patisserie insititute).

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,009 Kcal or 12,598 Kj	66 gr	226 gr	203 gr
150 %	25 %	21 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
322 Kcal or 1,348 Kj	7 gr	24 gr	22 gr
16 %	3 %	2 %	3 %

Per aperitif rolls
Energetic value	Proteins	Carbohydrates	Fats
75 Kcal or 314 Kj	2 gr	6 gr	5 gr
4 %	1 %	1 %	1 %

% 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: Gluten, Sulfites, Milk, leaven

How much will it cost?

For 40 aperitifs rolls : 3.30 £
Per aperitif rolls : 0.08 £

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: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Crispy spinach rolls, Fillet of pollack cooked in two stages, Split peas "à la française", How to cook bacon and remove excess fat, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Clafoutis batter, Provençal colombier for Pentecost, Sesame cookies, Cookies of the Camisards, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Quince and apple compote, Panettone, How to prepare endives , Olive and pesto bread, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, The total turnip, Cauliflower and chickpea purée, Rémoulette of celeriac, Hamburgers, ... All

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