pancetta rolls

pancetta rolls


  • 350 ml warm water
  • 2 teaspoons yeast
  • 2 teaspoons honey
  • 30 ml oil (about 2 1/2 tablespoons)
  • pinch of salt
  • 4 cups (550g) flour
  • 5 slices of pancetta; finely sliced
  • Parmesan cheese; grated


  1. Put the water, yeast and honey in a bowl and stir to combine. Let sit for 10 minutes (bubbles will appear on the surface and it will look creamy)
  2. Add the oil, salt, and half the flour to the yeast mixture and give it a mix. Add the additional flour 1/2 a cup at a time until the mixture no longer sticks then add the pancetta. Knead until smooth either by hand or with a dough hook. Cover and allow to rise for about an hour or until doubled in size.
  3. Punch the dough down, then divide it into 12 pieces. Roll those in to balls and place on a baking sheet to allow to rise a second time. (They will double in size so leave a little room around each ball). Cover with a light cloth and allow to rise for another 30 - 40 minutes.
  4. Pre-heat oven to 200 degrees C (400 degrees F). Sprinkle with parmesan and cook for about 15 - 20 minutes.