Bread with olives and bacon

The little bread rolls are a big hit with my children, who have been excited about eating olives ever since they were little, and they really taste great with the smoky flavor from the bacon, the delicious olive tapenade and the spicy basil pesto.

Envelope bread with olive tapenade and bacon is easy to bake and has a wonderfully moist crumb with a nice, spicy flavor.

Working time 30 minutes.

Quantity 15 pcs.

Freezable Yes

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Small bread rolls with olives and bacon

3 timer

30 min.

2 days

And

15 pcs.

while I'm cooking

• 20 g yeast
• 1 dl room temperature water
• 2 dl buttermilk
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 1 tsk salt
• 100 g whole wheat flour
• 330 g wheat flour
• Fill
• 50 g pesto
• 50 g olive tapenade
• 75 g bacon, fried crispy and finely chopped
• Additionally
• 1 egg, beaten
• 1 teaspoon sesame seeds, for sprinkling

Stir yeast into a bowl of water. Add buttermilk, sugar, olive oil, salt and whole wheat flour and stir together. Stir in wheat flour and knead the dough – preferably in a mixer – until soft and pliable. Leave the dough to rise in a bowl covered with a clean cloth for two hours.

Roll out the dough into a long square about 20 cm wide, spread with pesto and olive tapenade, sprinkle with. Fold one third over and then the other, so that it is folded with 3 layers. Cut the dough into 3 cm pieces and place the pieces with a little air in between on a baking sheet with baking paper.

Let them rise for 30 minutes on the baking sheet.

Brush with egg and sprinkle with sesame seeds. Bake in a preheated oven at 175 degrees Celsius for about 15-18 minutes, until golden and cooked through. Let cool slightly on a wire rack before serving.

Keep my screen on while I cook.