a treat for the weekend

Well, it’s not like you can’t make these during the week. But I made them yesterday, just in time for the weekend, and I thought you might enjoy some bacon and cheese on the weekend, too.

The printable recipe and ingredients can be found here, but here’s what you’ll need:

1 kg (6 cups) flour

3 1/2 teaspoons (2 packs in Germany) dry yeast

6 tablespoons oil (not olive; I like to use sunflower seed)

2 teaspoons salt

500ml (2 cups) buttermilk


3 tablespoons butter, melted

400g (14oz) thinly sliced bacon

400g (14oz) grated cheese (I like gouda and mozzarella, but use whatever you like best)

2 eggs, beaten with a fork


Let’s get started by dumping the flour and the yeast into a bowl. Stir them together with a fork, then form a well and put salt, oil and buttermilk into it.


I used these to mix it all together…

but ended up kneading the dough with my hands.

When the dough has come together nicely, cover the bowl and let the dough rise in a warm place. You can fill the kitchen sink with warm water and put the bowl into it, that’s what I usually do and it works nicely.

Actually though, this dough doesn’t really rise all that much…

Left: Before rising. Right: An hour later.

Now clean and lighty flour your work surface and roll out the dough into a big rectangular shape. Brush the surface with the butter (I LOVE silicone pastry brushes by the way!), lay the bacon on top of it and then sprinkle the cheese all over it.

It’s best if you lay the bacon lenghtwise like in the picture,

since that will make slicing the rolls easier.

Now roll it all up into a pretty tight roll. Pinch the “seam” a little so it stays closed, then slice the rolls, about 2cm thick. This should make 40 to 50 rolls. I got 48 out of it yesterday. They’re all gone now…

Lay the sliced rolls on a baking sheet covered with waxed paper or regular baking paper, which is what I used because I couldn’t find my waxed paper.

Now brush the eggs over the tops and sides of the rolls…

Bake them at 350°F (180°C) for about 20 minutes, until the cheese is bubbly and starting to brown.

They should kinda look like this…

My mom used to make them when we went to ice hockey games, way back when our local team was kinda good. She would line a basket with a few tea towels, put the rolls in there, and cover them with more tea towels to keep them warm.

I just put them on a plate.

They’re best when they’re still warm, but they’re really good once cooled, too.

Let me know if you make them and what you think! They sure were a nice start into my weekend :)


5 thoughts on “a treat for the weekend

    • Natürlich konnt ich nicht bis Montag warten sehr, sehr lecker. Wollte es ein wenig gesünder machen und hab Roggenmehl benutz, dies hatte zur folge das nicht wirklich irgendwas Aufgegangen ist, tut dem Geschmack aber kein abbruch

      • Hallo Jan,
        freut mich zu hören dass sie gelungen sind und geschmeckt haben! Ich glaub, ich muss die auch bald mal wieder machen…

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