Bacon rolls

Ingredients for 1 servings:

• 200 ml vegetable stock
• 1 tbsp dry yeast
• 100 g rye flour
• 200 g wheat flour
• 70 g Parmesan, freshly grated
• 2 tsp sugar
• 1 tsp salt
• 1 tsp marjoram, dried, shredded
• 1 ½ tsp basil, dried, shredded
• 1 tsp oregano, dried, shredded
• 14 slice(s) Bacon, thinly sliced
• 50 g butter, mildly soured
• 3 cloves garlic
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

braided into a knot, fits on any buffet and is a suitable side dish for grilled food

Dissolve the dry yeast in the warm broth and let stand briefly. Finely grind the dried herbs and mix with the remaining dry ingredients for the dough. Add the yeast broth and knead everything into a dough until it pulls away from the sides of the bowl. The dough should now rest in a warm place, covered with a cloth, for about 75 minutes, e.g., in an oven at 35°C. During this time, the dough will increase in volume. Knead the dough again on a floured work surface and then form into thin dough rolls, which should be the same length as the bacon. This amount of dough will yield 12-14 thin rolls. Lay the bacon slices out on a clean work surface, place the dough rolls on them, and gently press the bacon around the dough with both hands. Now shape each roll into a knot and place it on the oven rack. Slide the rack into the middle shelf and place the baking sheet underneath as an oil pan. Bake at 180°C (top/bottom heat) for about 30 minutes. Lightly brown the butter and finely diced garlic in a small pan, then let cool slightly. Stir in the Parmesan cheese. Brush the hot rolls with this mixture and bake for another 5 minutes at 200°C (400°F). The rolls are then ready to serve.