Bacon and Onion Rolls

Bacon and Onion Rolls

These rolls incorporate a simple combination of onion and bacon with the added zing of black pepper. They are absolutely delicious when freshly baked.

Ingredients: 12 rolls

■Bread (strong) flour (type 550 in Germany)
250 g
■Cake flour (type 405 in Germany)
150 g
■Dry yeast
6 g
3 g
10 g
Olive oil
1 tablespoon
Lukewarm water
300 ml
100 g
Black pepper
to taste


1. Cut the bacon up, and finely chop the onion. Sauté in oil (not listed).
2. Put all the ■ ingredients in a bowl and mix well. Add the olive oil and lukewarm (body temperature) water, and knead the dough.
3. When the dough is smooth after about 10 minutes of kneading, add the sautéed bacon and onion and black pepper, and knead until the additions are well incorporated into the dough.
4. 1st rising: When the additions are kneaded in well, form the dough into a ball and leave to rise in a warm place for 30 to 40 minutes.
5. When the dough has risen, divide it into 12 pieces and round off each piece. Put the dough on a baking tray lined with parchment paper, with the seam sides down. 2nd rising: Leave the dough to rise in a warm location until the rounds are 1.5 to 2 times their original size.
6. Bake in a preheated 190 °C oven for 15 minutes (adjust the baking time on your oven.)

Story Behind this Recipe

This is based off a cookbook.