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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


  • 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)
  • 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.
  • 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.
  • Pre-heat oven to 200 degrees C (400 degrees F). Sprinkle with parmesan and cook for about 15 - 20 minutes.