Éric Kayser’s recipe for tasty filled rolls and strings

Surprise your guests by letting your creativity shine with these stuffed mini breads.
Éric Kayser shows you how to make small cheese and bacon rolls, olive and herbes de Provence rolls, and prune and hazelnut mini baguettes.
Once you’ve mastered the technique, it’s your turn to invent delicious new recipes.

The Recipe:

Cheese and Bacon Rolls (optional):
Lightly flour your work surface.
Divide your fermented dough into pieces weighing 50g to 80g.
Press the dough pieces to give them a more square shape.
Add your cheese chunks and bacon bits.
Shape the dough pieces into balls.
Place them on a baking tray lined with parchment paper.
Do not score them.
Let them proof for about 40 minutes.
Brush the breads with water using a pastry brush.
Sprinkle grated cheese on top.

Olive and Herbes de Provence Rolls:
Lightly flour your work surface.
Divide your fermented dough into pieces weighing 50g to 80g.
Press the dough pieces to give them a more square shape.
Add your olives and sprinkle with herbes de Provence.
Shape the dough pieces into balls.
Place them on a baking tray lined with parchment paper.
Score them lengthwise (like a sausage).
Let them proof for about 40 minutes.
Brush the breads with water using a pastry brush.

Prune and Hazelnut Mini Baguettes:
Lightly flour your work surface.
Divide your fermented dough into pieces weighing 50g to 80g.
Press the dough pieces to give them a more square shape.
Toast your hazelnuts in the oven for a few minutes to enhance their flavor.
Cut your prunes in half.
Add the prunes and hazelnuts to the dough pieces.
Fold the dough over itself and pinch the seam closed.
Shape the dough into a spindle shape, making sure the seam is tightly sealed.
Place them on a baking tray lined with parchment paper.
Let them proof for about 40 minutes.
Score them 2-3 times with a blade.
Brush the breads with water using a pastry brush.

Bake your mini breads and baguettes at 230°C for about 15 minutes.

Now that you’ve mastered the recipe, let your imagination run wild.

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