Savory yeast rolls with bacon and onions

Ingredients for 1 servings:

• 560 g wheat flour
• 80 g flour (wholemeal flour)
• 1 ½ tsp salt
• 21 g yeast, fresh
• 2 tbsp sugar
• 260 ml milk, lukewarm
• 55 g butter, melted
• 1 large egg(s)
• 1 large egg yolk
• 400 g bacon, cut into small pieces
• 250 g onion(s), finely chopped
• 1 large egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Combine both types of flour in a bowl, mix with the salt, and make a well in the center. In a small bowl, mix the yeast with the sugar and a little of the lukewarm milk. Add it to the well and stir it into the flour with your finger. Then add the melted butter, one egg, one egg yolk, and the remaining milk and knead into a yeast dough. It should be a soft, non-sticky dough. Knead it on a lightly floured surface for about 5 minutes. Return it to the bowl, cover with a damp cloth, and let it rise in a warm place for about an hour. It should have increased in volume considerably during this time. In the meantime, line a baking sheet with baking paper and prepare the filling. Fry the finely diced bacon in a pan until golden brown. Remove from the pan and sauté the finely chopped onions in the remaining fat until translucent. Remove and let both cool. Knead the dough again briefly and roll out into a rectangle measuring 31cm x 47cm. Whisk the remaining egg whites and spread evenly over the dough. Spread the bacon and diced onion evenly on top, leaving a border of about 2cm on the long side. Roll up from the long side and cut into 2.5cm thick slices using a sharp knife. You should then have 16 pieces, which you place on the prepared baking sheet. Leave some space between them, but after baking the yeast rolls will be touching, and that’s how it should be. Cover the yeast rolls with a damp cloth and let them rise in a warm place for another half hour. The dough should have increased in volume considerably. In the meantime, preheat the oven to 190°C and bake the yeast rolls for about 25 minutes, or until the dough is golden brown. Remove from the oven and serve lukewarm, as this is when they taste best. We love to eat them for brunch with scrambled eggs or with soup. They’re also delicious as a snack chilled. Personally, I think the bacon adds enough salt to the filling, but that certainly depends on the bacon. You can add a little salt to taste before rolling out the dough.