Bacon Roll

First, take a larger bowl and sift 500 g of all-purpose flour.

Add 1 tsp of salt to the sifted flour.

Pour 270 ml of lukewarm water into a glass (i.e. warm, not hot water).

Add 26 g of fresh yeast and 1 tsp of granulated sugar to the water and mix very well.

Set the water with yeast aside for 10 minutes and wait until a slight foam forms (that is how you know the yeast has reacted properly).

After 10 minutes, add 50 ml of sunflower oil to the flour.

Finally, add the starter to the flour.

Mix all the ingredients and knead the dough (you can also use a kitchen robot).

Dust the worked dough with flour and cover it with a kitchen towel.

Personally, I let the dough rise in a turned-off oven for 60 minutes.

Put the risen dough on a work surface.

Dust the work surface with flour and knead the dough a few more times with your own hands.

Divide the dough into 9-10 parts, each part should be about 90 g.

From each part, make a triangle using a rolling pin.

Roll the triangle from the larger part to the smaller one.

Place the rolls on a tray lined with baking paper, cover them with a kitchen towel and let them prove for another hour in the turned-off oven so they gain volume nicely.

Put ONLY the yolks of two eggs into a small bowl and mix.

Brush the risen rolls with the yolk and place bacon and cheese on top.

Bake the rolls for 20 minutes at 200 degrees Celsius.