Yumm! These small bread rolls seem to have everyone’s favourite ingredients. You will need:
3 slices of bacon or equivalent pancetta, chopped and cooked, keep some back for top of rolls (today I used a selection of cold meats by Citterio
250g self raising flour less 3 tablespoons
3 tablespoons spelt flour
100ml olive oil
75g mature cheddar or grated parmegiano
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley and basil, finely chopped
1/2 teaspoon Worcestershire sauce or Balsamic Vinegar
Salt and Pepper
garnish with sesame seeds and when you take out of the oven, brush with olive oil
Measure the self raising flour. Remove 3 tablespoons and add 3 tablespoons of spelt flour. Sift the flour twice into a large bowl. Add all the other ingredients without mixing, just pile them up on top of the flour but if you wish keep back a bit of bacon or pancetta or cold Italian meats to garnish the top of the rolls.
Then use a large metal spoon to gently but firmly fold in the ingredients. Bring together with your hands to form a dough. Do not knead it but form it into individual rolls. Use a sharp knife to cut a cross in the middle of each roll. Sprinkle the rest of the bacon/pancetta and parmesan/cheddar on the surface. Top with a pinch of sesame seeds.
Bake at 180C for 20 to 25 minutes in a preheated oven.
They are great with soups and for lunchboxes or a light snack.