Savory Snack Breads

Savory Snack Breads

These rolls are filled withe everyone's favorite fillings, so they get quickly eaten up! The bread dough is also delicious as well.


Bread (strong) flour
200 g
Dry yeast
3/4 teaspoon
1 tablespoon
1/2 teaspoon
Plain yogurt
1 tablespoon
70 ml
50 ml
20 g
For the filling:
2 tablespoons
2 slices
Boiled eggs
Cheese (such as mozzarella)
50 g
to taste
Dried rosemary
to taste
Coarsely ground black pepper
to taste


1. Make the dough. Knead all the dough ingredients except for the butter together. Add the butter, and knead for about 10 minutes. Allow plenty of time for the dough to rise.
2. Deflate the bread, round off into a ball with a smooth surface, and rest for 20 minutes.
3. Prepare the fillings. Cut the bacon into 1 cm wide pieces. Roughly chop the boiled eggs. Cut the cheese into 5 mm cubes.
4. Roll the dough (about 25 x 20 cm) and spread with mayonnaise.
5. Put on the filliing ingredients. Lay out the bacon in 2 rows with the boiled egg in the middle - this way, the dough will be easy to roll up.
6. Add herbs and black pepper plus the cheese and olives. Reserve some of the cheese and olives to sprinkle on top of the rolls later to make them look pretty.
7. Pay attention to where the fillings are positioned on the dough. If you scatter them all over the dough, you won't be able to roll it up nicely, so leave space on top and bottom.
8. Start rolling up the dough from the side closest to you, as shown in the photo. Oh yes, it's kind of like making a sushi rolls. Roll it up so it's not too tight or loose.
9. Pinch the seams closed.
10. Slice the roll into 6 pieces and place on a baking tray. You can line the tray with parchment paper or aluminium foil. I just put the rolls on without lining the tray.
11. Let the dough rise (2nd rising) for 20 to 25 minutes. Bake in a preheated 220 °C oven for about 17 minutes. The baking time varies depending on your oven so adjust as needed.
12. Done! You can change the shape of the rolls or the fillings in any way you like. The next photo shows the same dough used for a pull-apart bread.
13. Lightly oil a poundcake tin. Divide the dough from Step 10 into 5 pieces, and pack into the tin. Sprinkle with olives and cheese on top to make it look extravagant.
14. This is how the Step 13 bread looks after the 2nd rising is done. It will puff up this much.
15. Bake for 20 minutes at 220°C. I think the bread is moister and holds its shape well if you bake it in a pan.
16. They're delicious the next day too!

Story Behind this Recipe

I baked these bread for lunch.