Buttermilk bacon rolls

Ingredients for 6 servings:

• 750 g flour
• 1 ½ packets of yeast (dry yeast)
• 1 tsp salt, slightly heaped
• 1 pinch(s) of sugar
• 500 ml buttermilk
• 100 ml water
• Chili powder, amount as desired
• 200 g bacon, smoked, streaky, diced
• 200 g cheese, Emmental, sliced
• 1 egg yolk
• 2 tbsp milk
• 100 g cheese, Emmental, shaved
• 50 g bacon, smoked, streaky, diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

savory rolls with cheese and chili

The buttermilk should ideally not come straight from the refrigerator, but should be at room temperature for half an hour. Mix the flour, yeast, and chili powder and sift into a bowl. Add the sugar and salt, slowly pour in the buttermilk, and mix with the dough hook of a hand mixer. Then stir in the 200g diced bacon and 200g shaved cheese. Add just enough of the 100ml lukewarm water to make a smooth dough without becoming too thin or greasy. Dust the dough with a little flour, cover with a clean kitchen towel, and place in a warm place (ideally an oven at around 40-50°C) for 40 minutes for the first rise. Knead the dough thoroughly with your hands, shape into rolls of any size, and place on the baking sheet. (I get 9 large or 12 regular rolls from this amount of dough.) Cover the baking sheet with a clean tea towel and place in the oven for the second rise (25 minutes). Remove the baking sheet from the oven and preheat the oven to 200°C. Whisk the egg yolk with milk and a pinch of salt and brush the rolls with it. Sprinkle with bacon and cheese. Bake in the oven at 200°C on a rack below the middle rack for about 30 minutes. If you don’t like the slightly sour note of buttermilk, the rolls also turn out very well with regular milk. You can also make lovely mini rolls using this recipe; the baking time will then be reduced to about 20 minutes.