Hard Rolls & Bacon Rolls

Sausage rolls, bacon rolls, and plain hard rolls.

Basic hard roll recipe for bread machine

Put in bread machine in this order, making a little well in the top of the flour for the yeast. (The yeast shouldn't touch the water.)

330 ml water (1⅔ C)
1 egg white
1⅓ T grape seed oil
1⅓ T brown sugar
1⅔ t salt
3 C bread flour
1 C whole wheat flour
2⅔ t dry yeast

Set the bread machine to dough mixing, and turn it on.  When it's finished, you can make plain hard rolls by forming 70 gram pieces into balls and placing them 5cm apart on a tray covered with cooking paper.  

For variety, you can add sunflower seeds, walnuts, dried cranberries, etc., to the dough when making hard rolls, or you can make bacon rolls, as follows.

Bacon rolls

Divide the dough into 70 gram pieces.  Roll one into a 20cm snake, and another into a 30cm snake.  Lay a piece of bacon on the 20cm piece, and wrap the 30cm piece around them both.  Seal the ends together and fold them under.  

You can wrap them around sausages, too. Score the sausages with a knife so they don't burst.


You can weave them in a more circular shape (left), or braid them, like I did in the photo at the top.


Lay them on cookie sheet or pan covered in cooking paper.  Let them rise for about an hour in a 40ºC (100ºF) oven (or on the counter if it's a warm day).

If you want, you can use the egg yolk (from the egg white in the dough) as an egg wash. Mix it with about ½ t of water and spread it very gently on the dough before baking. The result of mine was questionable, as you can see by the photo on the left.


Preheat oven to 200ºC (390ºF). Bake for about 20 minutes, or until golden brown and the bread sounds hollow when you flick it with your fingernail.

Click this link if you want to get a Bread Maker from Amazon.

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