- 1 lbs of bread flour, sifted
- 5 eggs, beaten + 1 more for the egg wash
- 5-6 slices of bacon (or more)
- 1 packet of dry yeast
- 1/2 cup of whole
- 1/3 cup of finely chopped fresh rosemary
- 1 cup of freshly grated Parmesan
- 1 Tbsp of sugar
- 1 tsp of sea salt
- 1 tsp of baking powder
- Preheat oven to 400F.
- Crumble yeast into a small bowl, add sugar & lukewarm milk and stir until dissolved. Set aside for 15 min while you cook the bacon.
- Slice bacon into thin strips and sauté over medium heat until cooked through but not crispy. Reserve 1-2 Tbsp of the fat, then drain fat and set aside to cool.
- Sift flour into large bowl, add the baking powder, add eggs, salt and foamy yeast mixture, and stir or knead into a doughy consistency. Add in reserved bacon, bacon fat, Parmesan and rosemary, and knead 10-15 min. (tip: you can do this on the ‘dough’ setting of your bread maker!)
- Place dough in a lightly greased warm bowl, cover with a clean towel and allow to rise in a warm, draft-free place for at least 90 min or longer, until practically doubled in size.
- Flour a clean surface. Tip dough out of the bowl, and knead for another 15 min or so. Divide dough in even balls the size of a small apple, and space apart on a lined baking sheet or place in a greased muffin tin. Cover with a clean, damp towel and allow to rise a bit more over 20 min.
- Brush rolls with a quick egg wash made out of 1 beaten egg and a splash of water. This will make them shiny. Bake rolls for 20-30 min, until golden brown and crusty on the outside.
Adapted from hungry Belgian