Friday, November 20, 2009

Bacon Cheddar Breakfast Buns



Oh My God. These are to die for. It's really simple and deliciously rewarding. What's not to love: bacon, cheese, green onions and bread.
You basically make a recipe for 1 loaf of white bread, knead in some herbs and garlic powder, roll it out and spread with ranch and sprinkle with goodies (bacon, grated cheddar, green onions), roll it up like a cinnamon bun, sprinkle some parmesan on top, cut and place in a plan to rise. Bake. Eat. :)



Bacon Cheddar Breakfast Buns
Makes 12 | Adapted from King Arthur Flour

1 cup warm milk
1 tablespoon sugar
2 1/4 tsp active dry yeast
2 tablespoons bacon pan grease or melted butter
3 cups All-Purpose Flour
1 1/2 teaspoons salt
1 tbsp garlic powder
2 tbsp dried oregano

1/4 cup ranch dressing
12 pc. bacon, cooked and chopped, grease reserved
1 cup grated sharp cheddar cheese
3/4 chopped scallions or chives

Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.

Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours). Deflate it and knead out any stray bubbles, roll it out into a large rectangle and spread with ranch dressing and sprinkle with bacon, cheddar and scallions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). *If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.

Just before baking, sprinke the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes, or until nicely browned.

8 comments:

Megan said...

Excuse me - but are those legal? I've never seen such a beautiful combination!

Cathy said...

Congrats Tia - you have single-handedly brought back my appetite ;)

sarahe said...

wow--my stomach just growled...

camille said...

Oh my god. These need to move into their new home known as MY MOUTH.

Katherine said...

Okay, these look AMAZING. I'll be saving this recipe!

Lailan said...

Hey Tia...

What LUCK!!

I've been trying to find this recipe all over.. I've been wanting to make this for a long time now but I've never come across a good one at all.. and I just happened to come across this blog today...

and i also happened to taste this recipe of yours today at the reg clerks training... (that's when my my taste buds said to look for this recipe again) .. yes I used to work with you in the admin office..

I didn't know you were into baking! You've got such an awesome list of stuff... I just got a kitchenaid for my birthday so I'll be sure to check up on this blog and do some baking! hehehe!!

By the way.. great stuff!

I'll be making this for my husband.. I'm sure he'll like it!!

thanks again!!
Lailan

amanda ruebel said...

Just wondering if you could use pre-made bread dough?

Tia said...

@ Amanda - yes you can definitely use premade bread dough :)