These homemade little rolls combine a soft dough with a filling of golden bacon and cheese that melts during cooking.
They are a classic preparation of homemade bakery, with a tasty interior and a tender crust that can be made with simple ingredients.
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For the mass:
500 gr flour 000
250 ml of warm milk
7 gr of dried yeast or 20 gr of fresh yeast
1 egg
50 gr of soft butter
20 gr of sugar
10 gr fine salt
For the filling:
200 gr of smoked bacon
250 gr of mozzarella cheese or machine cheese
Black pepper to taste
To finish:
1 beaten egg
Preparation
Place the flour in a wide bowl and add the yeast and sugar. Add the warm milk, egg and salt. Mix to a dough and start kneading.
Add the soft butter and continue kneading for about 10 minutes, until you get a soft, elastic and barely sticky dough. If it is difficult to work, let it rest for a few minutes before continuing.
Form a bun, place it in a slightly oiled bowl and cover it. Let it take away for about 1 hour, or until it doubles its volume.
Meanwhile, cut the bacon into small cubes and cook it in a pan over medium heat until golden brown. Remove and let drain on absorbent paper. Wait for it to cool down before using it.
Cut the cheese into small cubes and mix it with the bacon. Add some black pepper if desired.
Once the dough has carried, gently degass it and divide it into 12 portions of similar size. Form rolls and let them rest for 10 minutes, covered with a reviewer.
Crush each portion with your hands to form a disk of about 12 cm. Place a generous tablespoon of filling in the center, trying not to take it to the edges.
Lift the ends of the dough and join them over the filling. Press well to close and turn the little bread, leaving the closure down. Round gently with your hands.
Accommodating the little breads on a tray with butter paper, leaving space between them. Cover and let carry for 30 to 40 minutes, until more inflated.
Preheat the oven to 190 °C. Gently paint the surface of the little rolls with beaten egg, avoiding pressing them so that they do not lose volume.
Bake for about 20 to 25 minutes until golden brown and cooked. If some edges open slightly and let out some cheese, it is normal.
Remove from the oven and let stand for about 10 minutes on a rack before serving.
Tips and tips
The milk should be warm, not hot, so as not to affect the activity of the yeast.
Butter is incorporated after bonding the dough to facilitate the development of gluten and achieve a more elastic texture.
Pre-cooking the bacon allows you to remove some of your fat and prevent the filling from being too moist.
The cheese should be of good quality and melt properly. Low humidity mozzarella or machine cheese work well for this preparation.
It is not advisable to place too much filling, as it can make it difficult to close and cause it to open during baking.
To properly seal, keep the edges of the dough free of fat and cheese before bonding.
The second lift is important so that the rolls are not compact. They should feel light and inflated before entering the oven.
They can be stored in refrigerator for 2 or 3 days in a closed container. To reheat them, take them to a moderate oven for a few minutes until they recover temperature.
Rest after baking allows the filling to settle and the little rolls to better retain their shape when opened.
