This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
137 K 3.9/5 (23 reviews)
2 hours 35 min.
Easy
3.95 €
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
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: Creamy "terre et mer" pots, Gratin du Nord, Cocotte eggs with Comté, Beef braised in reduced red wine, Ramekins of duchess potatoes, ... See them all 41
Flour
Like these other recipes: Flognarde, Moist Lemon Cake, Cantucci di Prato, Old style brioche, Lobster Thermidor, ... See them all 208
Water
Like these other recipes: Grapefruit cake, Pilau rice, Hummus, How to prepare endives , Ciabatta, ... See them all 138
Shallot
Like these other recipes: Mushroom duxelles, Stuffed mushrooms au gratin, Mixed tomato salad, Pasta with mushrooms, Spinach and cauliflower with sesame béchamel sauce, ... See them all 207
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010244 K5 2 hours 30 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.31 M 74.2 4 days 15 hours 50 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011358 K4.8 5 hours 6 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.16 M 13.4 45 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011509 K 92.5 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.