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Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
130 K 3.9/5 (23 reviews)
2 hours 35 min.
Easy
80 aperitifs rolls
14 IngredientsLast modified on: October 24th 2017
For 80 aperitifs rolls, you will need:
- 1
440 g flour - 2
60 g instant mashed-potato powder - 3
350 ml water - 4
10 g salt - 5
10 g yeast - 6
30 ml olive oil - 7
500 g small pieces of bacon - 8
250 g shallot - 9
30 ml red wine - 10
40 g butter - 11
150 g grated cheese - 12 salt
- 13
pepper - 14
50 g Soured dough (optional) - Total weight: 1,870 grams
Change these quantities to make:
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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 500 g small pieces of bacon in a non-stick frying pan and discard the fat which runs out.
Set aside.
Fry 500 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 40 g butter. Add the chopped shallots, salt and pepper.
Cook without colouring.
Cook without colouring.
Stage 4 - 1 min.
Pour 30 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: 440 g flour, 60 g instant mashed-potato powder, 350 ml water at the right temperature, 10 g salt, 10 g yeast, 30 ml olive oil and possibly 50 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: 440 g flour, 60 g instant mashed-potato powder, 350 ml water at the right temperature, 10 g salt, 10 g yeast, 30 ml olive oil and possibly 50 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 | 130 RDI=50 % | 450 RDI=40 % | 410 RDI=60 % | 6,020 RDI=300 % | 25,200 RDI: 300 % |
| 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 80 aperitifs rolls : 7.85 €
- 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: Quiche Lorraine, Fillet of pollack cooked in two stages, Cocotte eggs with Comté, Dipping bread with cheese, Alsatian-style salad, ... See them all 41
Flour
Like these other recipes: Elsa's Comtoise galette, Vegetable clafoutis, Puff or flaky pastry (pâte feuilletée), Peanut rolls, Cramique, ... See them all 203
Water
Like these other recipes: Sugar syrup, Couscous, Olive and pesto bread, Sausage and mashed potatoes, New leavened bread, ... See them all 136
Shallot
Like these other recipes: Fish fillet with leeks and mustard cream, Potimarron (chestnut pumpkin) "au gratin", Spinach Omelette, Tandoori-flavoured chicken with leeks, Rice and peas, ... See them all 203
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