Bacon rolls

A starter I prepared to serve with salad recently.

Ingredients
5 bacon strips
3.4 cups flour
2 tbsp sour cream
1.25 cup water
2 tsp yeast
1 tsp honey
0.5 tbsp salt
3 tbsp butter
rosemary
3 oz cheddar cheese
cornmeal

Preparation
Fry the bacon and cut into bits.

Bloom the yeast with the honey and 0.25 cup warm water. Add in the remaining water, salt, sour cream and flour. Knead for about 10 minutes.

At this point, flatten and add in the bacon bits and the butter. The dough will fall apart then come together again as you work it. It should be a beautiful elastic dough by the end.

Coat with oil and cover with plastic wrap in a bowl. Allow to double in size.

Punch the dough down and cut into 6 pieces. Roll out each piece and shape into an elongated cylinder. Place them seam-side down into a baking shape dusted with cornmeal.

Brush with oil and sprinkle with fresh rosemary. Cover and allow to rise again until double in size.

Grate the cheese and distribute on top of the rolls. Bake in a preheated 375F oven, sprayed with water.