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Savory Bread Rolls with Crispy Pork Lard
Soft and Incredibly Flavorful

Savory Bread Rolls with Crispy Pork Lard

Savory Bread Rolls with Crispy Pork Lard and Onion filling are a delicious breakfast treat perfect for Easter or Mardi Gras. Flavorful and delicious.

Savory Bread Rolls with Crispy Pork Lard
Today, we’re sharing a traditional Slovenian recipe but made slightly more modern. If you’re familiar with Potica, a delicious Slovenian Nut Roll, you might know that savory versions of Potica are often prepared. Around Mardi Gras or Carnival season, Potica is usually filled with ocvirki, golden, crispy pork lard. Today, instead of making Potica, which is pretty time-consuming, we made Savory Bread Rolls that are super soft and delicious. The filling is made with pork lard, fried onions, sour cream, and egg yolk to make it super flavorful and creamy. These savory bread rolls are perfect for breakfast, Mardi Gras, or Easter morning.

Delicious Savory Bread Rolls

If you love bread with onions or bacon, then we are convienced you're going to like these Savory Bread Rolls too.

  • the exterior is golden-brown and beautiful
  • the interior is soft, fluffy, slightly salty, and generously filled
  • kids and adults like these
  • make them for special occasions, slow morning, Mardi Gras, or Easter Brunch
  • feel free to freeze them or store them at room temperature

Savory Bread Rolls with Crispy Pork Lard

Savory Bread Rolls with Crispy Pork Lard

How to make the fabulous Savory Bread Rolls with Crispy Pork Lard at home

These Savory Bread Rolls with Crispy Pork Lard are perfect for Mardi Gras or Easter brunch. We can easily make them up to a month ahead or serve them fresh. The preparation is divided into two parts. First, make the yeasted dough, and second, make the crispy pork lard filling. Below you will find the whole list of ingredients and preparation, and here's a quick overview of the recipe.

  1. Make the yeast mixture and set it aside until needed.
  2. Knead all the dough ingredients by hand or using a stand mixer. 
  3. Leave the dough to proof at room temperature for up to an hour.
  4. Make the pork-onion filling. Pan-fry the onion, lard, and fried pork lard in a skillet. Add the sour cream and egg yolk and set aside until needed.
  5. Roll out the dough and spread with the filling. Roll tightly and cut into 12 pieces.
  6. Leave the rolls to rise at room temperature for half an hour.
  7. Brush with milk and bake in the oven.
  8. Bring to room temperature, then serve.

Ingredients for Savory Bread Rolls with Crispy Pork Lard

Rolling up Savory Bread Rolls with Crispy Pork Lard

Rolling up Savory Bread Rolls with Crispy Pork Lard

We bought all the ingredients for this recipe in our local Spar. We used active dry yeast, but feel free to use fresh yeast. Instead of using 10g of active dry yeast, use 20g of fresh yeast, so double the amount.

Cutting the dough for Savory Bread Rolls with Crispy Pork Lard

Proofed Savory Bread Rolls with Crispy Pork Lard before baking

Proofed Savory Bread Rolls with Crispy Pork Lard before baking

Storing and freezing

These Savory Bread Rolls with Crispy Pork Lard keep well. We can easily make them ahead or freeze for later.

Keep them in a bread bag or a breadbasket for up to 2 days at room temperature.

We can freeze them too. Once they have completely cooled, place the bread in a freezer bag. Keep in the freezer for up to a month. Defrost before serving by placing them at room temperature, then preheat in intervals in your microwave oven or regular oven.

Savory Bread Rolls with Crispy Pork Lard

Savory Bread Rolls with Crispy Pork Lard

Try these homemade bread recipes too

Thanks to Spar Slovenija for all the amazing ingredients and for sponsoring this post. 


Lets get cooking!

  • makes
    bread rolls
  • preparation:
  • proofing:
  • bake:
  • total time:


  • prepare the dough

    In a bowl, stir to combine lukewarm milk and active dry yeast. Set aside for 5 minutes. In a large bowl, stir to combine all-purpose flour and yeast mixture. In a separate bowl, whisk together egg, egg yolk, sugar, and salt using a hand whisk. Add the egg mixture to the flour mixture and knead it into a smooth dough. Add the melted (cooled) butter and knead it into the dough. Transfer the dough to a bowl, cover with kitchen cloth or clingfilm and set aside. Leave the dough to proof for 45 - 60 minutes.

  • make the filling

    Add lard to a skillet and place over medium-high heat. When it melts, add the pork lard and fry for 4 - 5 minutes or until the pork lard is crispy and golden-brown. Pour the mixture over a fine-mesh sieve into a bowl. Reserve the cooking fat and place the crispy pork lard onto a separate plate. Clean the skillet, and add two tablespoons of the reserved cooking fat into the skillet along with the diced onion. Pan-fry for 10 minutes over low heat or until the onion is golden and soft. Finely chop the crispy pork lard and onion and add it to a bowl along with the sour cream and egg yolk. Stir and set aside.

  • roll out the dough and shape

    Lightly dust the working surface with flour and roll the dough into a 50 cm x 35 cm or 20-inch x 14-inch rectangle, about 0.5 cm or 1/8-inch in thickness. Spread the filling over the dough, leaving a 1-inch (3 cm) margin at one long side of the dough. Start rolling the dough up, starting from the longer side (where the edge is), and place seam side down, making sure to seal the edges of the dough. Cut off about an inch or 2 cm off the ends of the dough, then cut the dough into about 1-inch or 3 cm sections. You should get 12 pieces.

    The easiest way to cut the dough into sections is to use a kitchen string.
  • leave to proof

    Line a 25 cm x 30 cm or 10-inch x 12-inch baking dish with parchment paper. Place the savory bread roll in the prepared baking dish. Cover with plastic wrap or kitchen towel and let rise at room temperature for 30 minutes or until doubled in size. Remove the plastic wrap and gently brush with lukewarm milk.

  • bake and serve

    Place the savory bread rolls into the preheated oven on the middle rack. Bake for 30 - 40 minutes at 190 °C / 375 °F. When baked, remove from the oven and let cool to room temperature.


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