10682-filoncini-con-speck-e-formaggio-molino-merano

Rye rolls with bacon and cheese

Name: Rye rolls with bacon and cheese
Total time: 2 h 35 min
Ingredients: 500 g Mix Venostini bio Regiograno®; 200 g water, lukewarm; 20 g olive oil; 250 g bacon, sliced; 200 g cheese, sliced; q.s. sesame seeds

Source: https://www.meranermuehle.it/rcp_recipe/rye-rolls-with-bacon-and-cheese

Total time

2 Hours 35 Minutes

Baking/cooking time

25 Minutes

Rest time

2 Hours

Difficulty

easy

Ingredients

Makes 8 pieces

Portions

500	g	Mix Venostini bio Regiograno®
200	g	water, lukewarm
20	g	olive oil
250	g	bacon, sliced
200	g	cheese, sliced
	q.s.	sesame seeds

Preparation

Knead the baking mix with the water, then add the olive oil and continue kneading until fully absorbed. Shape the dough into a ball, cover, and let rise in a warm place for about 1.5 hours, until doubled in volume.
Lightly flour the dough and divide into 8 equal pieces. Shape each piece into a ball and roll out on a floured surface into an oval (about 15 × 10 cm).
Distribute the bacon and diced cheese over the dough, leaving about 1 cm border free. Roll up the dough from the long side, shape evenly, and roll the ends slightly thinner.
Place the rolls on a baking sheet lined with parchment paper, brush with water, sprinkle with sesame seeds, and let rest, covered, for another 30 minutes.
Preheat the oven to 190 °C/375 °F top/bottom heat and score the surface of each roll three times with a sharp knife.
Add a little water to the bottom of the oven to create steam, then place in the rolls and bake for about 25 minutes until golden brown. Shortly before the end of baking, briefly open the oven door to let the steam escape.
Let cool on a wire rack.

10682-miscela-venostini-regiograno-panini-mele-noci-molino-merano (2)

Apple-Walnut Bread Rolls

Difficulty: easy

Rye rolls with bacon and cheese

Ingredients

Preparation

Cookies