Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry.
Served sliced, these make an ideal savoury snack to share with friends over a drink.
Served sliced, these make an ideal savoury snack to share with friends over a drink.
61 K 4.3/5 (18 reviews)
3 hours 40 min.
Easy
15 rolls
9 IngredientsLast modified on: October 24th 2017
For 15 rolls, you will need:
- 1
240 g lard - 2
90 g sesame seeds - 3
300 g water - 4
750 g plain white flour (French Type 65) - 5 390 g water
- 6
13.5 g salt - 7
15 g yeast - 8
375 g leaven - 9
300 g small pieces of bacon - Total weight: 2,475 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 2 hours
Cooking: 50 min.
All in all: 3 hours 40 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 - 3 min.
Prepare the square of lard
Put 240 g lard on a plastic sheet.Stage 2 - 5 min.
Fold the plastic over to seal in the lard and flatten with a rolling pin into a "cake" about 8 inches (20 cm) square.This is similar to preparing the butter for croissants.
Put the square of lard in the freezer (not the fridge) - this is important for later.
Put the square of lard in the freezer (not the fridge) - this is important for later.
Stage 3 - 15 min.
Cook the bacon and toast the sesame seeds
Preheat the oven to 360°F (180°C).Spread 90 g sesame seeds on a sheet of cooking parchment laid on a baking tray. Toast in the oven for 15 minutes.
Stage 5 - 5 min.
Brown the bacon bits in a frying pan for a few minutes.
Set aside.
Set aside.
Stage 6 - 5 min.
Make the bread dough
Put into a food-processor bowl: 750 g plain white flour (French Type 65), 390 g water, 13.5 g salt, 15 g yeast and 375 g leaven.Stage 7 - 10 min.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 8 - 1 min.
One minute beofre the end of kneading, add the sesame seeds.
Stage 9 - 1 hour
Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet.
Leave to rest for 1 hour.
Leave to rest for 1 hour.
Stage 10 - 3 min.
Flake the dough
After resting, roll out the dough on the worktop into a long rectangle about the same width as the square of lard.Stage 11 - 3 min.
Place the suqare of lard in the centre of the rectangle of dough and gently slide out the plastic. This is slightly tricky, which is why it is important to have the lard really cold from the freezer.
Stage 12 - 3 min.
Fold the flaps of dough over to cover the lard.
Fold in half again and turn the dough through 90° (a quarter turn).
Fold in half again and turn the dough through 90° (a quarter turn).
Stage 13 - 5 min.
Roll out again and spread the bacon bits over the dough.
Stage 14 - 3 min.
Fold up again like before to seal in the bacon.
Stage 15 - 5 min.
Finish by rolling out the dough again and cut across into broad strips.
Stage 16 - 1 hour
Shape and bake the rolls
Roll or fold the strips up to form the rolls. Arrange these on a baking sheet.Cover with a plastic sheet and leave to rest for 1 hour.
Stage 17 - 30 min.
Preheat the oven to 460°F (240°C). Bake the rolls for about 30 minutes with steam. Do watch for the colour towards the end of baking.
Stage 18
Best served warm, cut into slices.
Remarks
The ideal lard to use is fat that has been saved from making potted meat (rillettes). This has more flavour than plain lard, which is very bland.
You will notice that the flakiness is less marked than with butter, as lard does not produce the same effect - this is quite normal and a feature of the recipe.
You will notice that the flakiness is less marked than with butter, as lard does not produce the same effect - this is quite normal and a feature of the recipe.
And to drink?
The French often like to accompany "la cochonnaille" (pork charcuterie) with a gutsy, full-bodied red wine.
Keeping: 1 or 2 days, preferably in a cloth bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 1,080 RDI=100 % | 470 RDI=70 % | 7,620 RDI=380 % | 31,910 RDI: 380 % |
| Per 100 g | 7 RDI=3 % | 40 RDI=4 % | 20 RDI=3 % | 310 RDI=20 % | 1,290 RDI: 20 % |
| Per rolls | 10 RDI=5 % | 70 RDI=7 % | 30 RDI=5 % | 510 RDI=30 % | 2,130 RDI: 30 % |
How much will it cost?
- For 15 rolls : 6.05 €
- Per rolls : 0.45 €
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)
Plain white flour (French Type 65)
Like these other recipes: French baguettes, Classic French white bread, Loaf for "les filles'", Seeded loaf, Pizza dough, ... See them all 19
Leaven
You can get more informations, or check-out other recipes which use it, for example: Special small breads, Old style brioche, Saucipain, New leavened bread, Benoîton, ... See them all 21
Small pieces of bacon
Like these other recipes: Deep leek and potato quiche, Bourguignon potatoes , Langres-style spinach, Creamy "terre et mer" pots, Maroilles cheese quiche, ... See them all 41
Water
Like these other recipes: Salmon chard rolls, Minestrone, Steak burger topped with egg, Du Barry soup, Poaching syrup, ... See them all 131
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