Ingredients
- 450 g flour
- 15 g fresh yeast
- 1/2 ts sugar
- 150 ml beer
- 125 ml milk, lukewarm
- flour for handling
- 1 small onion
- 1 bunch parsley
- 75 g bacon cubes
- 2 tbs olive oil
- 1 1/2 ts salt
- 1 ts baking soda
- 25 ml Water, boiling
Preparation
1. Place the flour in a bowl and hollow out a cavity in the middle.
2. Crumble in yeast and add sugar, beer and milk. Dissolve yeast while stirring and mix with a little flour.
3. Cover and set in a warm place to rise for around 20 minutes, until the mixture has visibly increased in bulk.
4. In the meantime, peel and chop the onion finely, and chop the parsley finely as well.
5. Place small saucepan on the Navigenio and heat to level 6 on the roasting window, switch to level 2, add bacon cubes and fry, add onion cubes and stir-fry for about 2 minutes. Remove from the pot and let cool.
6. Add onion mixture with olive oil and salt to the pre-dough and knead in remaining flour to create a homogeneous dough. Let the covered dough rise again in a warm place for around 30 minutes until the mixture has visibly risen in volume.
7. Divide dough into 12 portions, roll into balls and score the surface lightly. Using a 24 cm lid, cut out a circle of baking paper for the pot.
8. Place the large pot on the Navigenio and heat on level 6 up to the roasting window. Mix the baking soda and water.
9. Turn off Navigenio, place pot in inverted lid, lay in baking paper, place dough balls on top and brush with the mix of baking soda and water.
10. Place the Navigenio in the overhead function, switch to low level, and bake for approx. 25 minutes.
11. Remove the rolls and allow them to cool on a wire rack.
This recipe has been tested and approved by AMC.
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