Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
118 K 3.9/5 (23 reviews)
2 hours 35 min.
Easy
120 aperitifs rolls
14 IngredientsLast modified on: October 24th 2017
For 120 aperitifs rolls, you will need:
- 1
1 litre 29 ml flour - 2
90 mls instant mashed-potato powder - 3
525 ml water - 4
15 mls salt - 5
15 mls yeast - 6
45 ml olive oil - 7
750 mls small pieces of bacon - 8
375 mls shallot - 9
45 ml red wine - 10
61.92 mls butter - 11
225 mls grated cheese - 12 salt
- 13
pepper - 14
75 mls Soured dough (optional)
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 750 mls small pieces of bacon in a non-stick frying pan and discard the fat which runs out.
Set aside.
Fry 750 mls 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 61.92 mls butter. Add the chopped shallots, salt and pepper.
Cook without colouring.
Cook without colouring.
Stage 4 - 1 min.
Pour 45 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: 1 litre 29 ml flour, 90 mls instant mashed-potato powder, 525 ml water at the right temperature, 15 mls salt, 15 mls yeast, 45 ml olive oil and possibly 75 mls 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: 1 litre 29 ml flour, 90 mls instant mashed-potato powder, 525 ml water at the right temperature, 15 mls salt, 15 mls yeast, 45 ml olive oil and possibly 75 mls 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 | 200 RDI=80 % | 680 RDI=60 % | 560 RDI=90 % | 8,580 RDI=430 % | 35,940 RDI: 430 % |
| Per 100 g | 9 RDI=3 % | 30 RDI=3 % | 30 RDI=4 % | 390 RDI=20 % | 1,640 RDI: 20 % |
| Per aperitif rolls | 1 RDI=1 % | 5 RDI=1 % | 4 RDI=1 % | 70 RDI=4 % | 300 RDI: 4 % |
How much will it cost?
- For 120 aperitifs rolls : 11.30 €
- 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
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Flour
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Water
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Shallot
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