The rolls with Pecorino and bacon are soft, salty, and delicious clouds! They are excellent both alone and as an accompaniment to cold cuts, cheese, meat, and vegetables. They are best when you fill them and heat them in the oven for 2 minutes before serving! They also make a great base for a fancy burger!
And if you love making rolls at home, try these recipes too:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 14 Hours
- Preparation time: 20 Minutes
- Portions: 10 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rolls with Pecorino and Bacon
- 4 cups all-purpose flour
- 1 1/4 cups water
- 5 oz sweet bacon (diced)
- 2 3/4 oz Pecorino cheese (grated)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh yeast
- 1 tbsp mixed peppercorns (freshly ground)
- 1 tsp salt
- 1/2 tsp sugar
Useful Tools for Making Rolls with Pecorino and Bacon
- Bowl
- Kitchen scale
- Spoon
- Parchment paper
- Cling film
Preparation of Rolls with Pecorino and Bacon
In a bowl, pour the flour, pepper, and salt, and mix quickly.
Now add the oil, the water with dissolved sugar and yeast, and start mixing with a spoon.
When the dough begins to compact, move it to the work surface, spread it out, and add the diced bacon and grated Pecorino.
Now start kneading and folding for about 15 minutes until you get a smooth and soft dough with the ingredients perfectly incorporated.
Place the dough in the bowl with cling film and in a closed, draft-free place (the turned-off oven is perfect).
For 3 times every 30 minutes, give a round of folds to the dough, then after the last round of folds, cover with cling film (or use an airtight container) and place the dough in the fridge (I knead in the evening after dinner).
If you knead in the evening after dinner do as follows: the next morning take the dough out of the fridge, let it sit for 1 hour at room temperature.
Then divide the dough into 10 equal parts and close them by folding and shaping them round.
Place the rolls to rise (on a baking sheet lined with parchment paper) in the turned-off and closed oven for about 4 hours.
When they have more than doubled, take them out of the oven, heat it to 482°F, once it reaches the temperature, bake the rolls and cook for 20 minutes, always check the cooking as each oven is different!
Remove from oven and serve, they are excellent both hot and cold, enjoy the rolls with Pecorino and bacon!
Oven: I use an electric oven in static mode.
