Onion – Bacon – Bun
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g flour, type 1050
- 100 g flour, type 1150
- 1 packet yeast (dry yeast)
- 1 teaspoon salt
- 75 g bacon, mixed, smoked
- 75 g onion (s) (fried onions)
- 300 ml water
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix wheat and rye flour, yeast and salt. Add 300 ml of water and work everything into a smooth dough. Cover and let rise in a warm place until the dough has doubled in volume (approx. 40 minutes).
- In the meantime, if necessary, dice the bacon and leave it out a little crispy in a pan without fat. Place on kitchen paper and drain.
- Knead the dough on a floured work surface, kneading in the fried onions and bacon (the best way to do this is to add onions and bacon in portions).
- Shape the dough into 8 rolls and place on a baking sheet lined with baking paper. Score crosswise with a knife and cover again for approx. 20 minutes.
- Bake in the preheated oven (electric stove: 200 ° C / gas stove: level 3) for about 20-30 minutes. Allow to cool on a grill.
- The rolls taste heavenly warm and cold with good butter spread.
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