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Bacon rolls

Name: Bacon rolls
Prep time: 2 h 48 min
Cook time: 50 min
Total time: 3 h 38 min
Yield: 5 rolls
Cuisine: French
Ingredients: 80 g lard; 30 g sesame seeds; 100 g water; 250 g plain white flour (French Type 65); 130 ml water; 4.5 g salt; 5 g yeast; 125 g leaven; 100 g small pieces of bacon

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.

84 K 4.3/5 (18 reviews)607542

Duration

3 hours 40 min.

Difficulty

Easy

Last modified on: October 24^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 5 rolls, you will need:

1 80 g lard
2 30 g sesame seeds
3 100 g water
4 250 g plain white flour (French Type 65)
5 130 ml water
6 4.5 g salt
7 5 g yeast
8 125 g leaven
9 100 g small pieces of bacon
Total weight: 825 grams

Times for this recipe

Preparation

50 min.

Resting

2 hours

Cooking

50 min.

All in all

3 hours 40 min.

Preparation 50 min.

Resting 2 hours

Cooking 50 min.

When should you start or finish this recipe?

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 80 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.

Stage 3 - ⌛ 15 min.

Cook the bacon and toast the sesame seeds

Preheat the oven to 360°F (180°C).

Spread 30 g sesame seeds on a sheet of cooking parchment laid on a baking tray. Toast in the oven for 15 minutes.

Stage 4 - ⌛ 2 min.

After toasting, tip the sesame seeds into 100 g water.

Set aside.

Stage 5 - ⌛ 5 min.

Brown the bacon bits in a frying pan for a few minutes.

Set aside.

Stage 6 - ⌛ 5 min.

Make the bread dough

Put into a food-processor bowl: 250 g plain white flour (French Type 65), 130 ml water, 4.5 g salt, 5 g yeast and 125 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.

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.

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).

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	43 g RDI=16 %	18 g RDI=26 %	308 kcal RDI=15 %	1,290 kJ RDI=15 %
Per rolls	12 g RDI=19 %	71 g RDI=27 %	31 g RDI=43 %	508 kcal RDI=25 %	2,127 kJ RDI=25 %
Whole recipe	60 g RDI=93 %	358 g RDI=135 %	156 g RDI=215 %	2,540 kcal RDI=127 %	10,636 kJ RDI=127 %