Roughly mince the bacon and onions into 1-cm cubes. Wrap in a few layers of parchment paper, then microwave.
When the onion becomes tender, transfer the onion and bacon to a paper towel to thoroughly blot out excess moisture and oil.
Slice each olive into 3 to 4 pieces. They will break apart into smaller pieces when kneading.
Combine the flour and the ● ingredients. Add the ☆ ingredients to taste. Mix in the yeast, then use a bread machine to knead the dough.
When the dough is finished kneading, remove from the bread machine, and, with the seam on the bottom, shape into a ball, and let sit for 15 minutes. Wrap in plastic or cover with a damp kitchen towel to prevent drying.
Divide into 8 parts, roll into balls, then allow to rise. They should double in size. Preheat oven to 220°C, put the dough in the oven, then immediately reduce the temperature to 180 °C.
Bake for about 15 minutes, depending on your oven. Serve once they cool.
These are baked with processed cheese.
Here, I baked them as a small sandwich bread loaf. Lightly toast and have them with extra virgin olive oil.
I love eating them with a generous amount of basil pesto. Cream cheese is also a great match. For basil pesto, see Recipe ID: 919118.
Cut the rolls in half, and make a sandwich of ham, tuna, or vegetables.
Story Behind this Recipe
I had a craving for rolls that were not sweet, and would go well with a meal or drinks, and came up with these!
Be careful when adding the Tabasco sauce; since it's a liquid, if you add too much, the dough will become loose. Cayenne pepper is also quite spicy, so adjust to taste.