Aperitif rolls

For 80 aperitifs rolls, you will need:

1 440 g flour
2 60 g instant mashed-potato powder
3 350 g water
4 10 g salt
5 10 g yeast
6 30 g olive oil
7 500 g small pieces of bacon
8 250 g shallot
9 30 g 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:

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

Change measures:

Metric

Metric weight Metric volumes

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.

Stage 2 - 10 min.

Prepare 250 g shallot and chop finely.

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.

Stage 4 - 1 min.

Pour 30 g 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: 440 g flour, 60 g instant mashed-potato powder, 350 g water at the right temperature, 10 g salt, 10 g yeast, 30 g 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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Sulfites, Milk, leaven

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