I take too many pictures. Seriously. My computer has reached its maximum capacity for memory, it’s makes me chuckle. Mostly because a majority of the photos that occupy my precious memory are of food. Yes there are people photos from events or just random happenings but the reason my computer it full is the same reason my tummy is full…food. Food adventures, food recipes, food failures. Only a fraction of the photos I take make it onto the blog. A bunch are either blurry or just repeats. I share this because I personally find it hilarious, a “life of a food blogger expose” of sorts.
These photos were uploaded to an extra desktop that I have and well once uploaded AND edited I forgot how to connect the internet and well that is why you are only seeing these now, when they were made a month ago. But have no fear, they received extremely high marks by the finest critics. My parents are no Sam Sifton, but they do tend to be honest when it comes to my kitchen adventures.
Now for the buns. Not those buns, these buns:
Think savory cinnamon rolls. Think perfect dad breakfast. Think crispy bacon. Think gooey cheese.
I made these for my dad for Father’s Day. I tend to steer clear of bacon simple because I do not enjoy eating it and find it unnecessary to make something awesome. I prefer my fat to be in the form of butter. Lots of butter creamed together with sugar and eggs and flour.
But, for Father’s Day, I braved that bacon and made these for him. I’m that kind of daughter.
He preferred them heated up with a fried egg on top for breakfast or paired along some burgers for dinner. They were even good with my cajun salmon.
The bacon and cheese flavors are not overpowering. They pair perfectly with the two types of sautéed onions, the mild yellow onion is complemented by the zip of green onions.
To make the dough, heat the butter, water and milk in a saucepan just until the butter melts. Then pour into a bowl and allow to cool.
Add brown rice syrup and 1 1/2 cups of flour.
Then mix in one beaten egg and yeast.
Allow the dough to rest for 15 minutes uncovered before continuing.
Then add in salt and 1 more cup of flour.
Turn dough out onto a floured surface and knead in the remaining flour.
Knead 8-10 minutes and then place in an oiled bowl and allow to rise in a warm place for one hour. I always find an oven heated to 150* works. Or just preheat your oven for about 10 minutes and then turn off.
Now its time to prepare the filling! Heat butter in a saucepan over medium heat
Then add in the grated (or chopped if that’s more your style) garlic. I can never chop garlic fine enough and since the grater was out to grate the cheese, I figured that grating garlic would be perfect! It was…
Once golden brown, add in the onions and continue to cook.
Now its bacon time. I fried the bacon in a separate pan before crumbling into the onion/garlic mixture. You could also cook the bacon in the microwave.
Once the hour is up, wake the dough from its lovely nap…
…then punch it down and place on a floured surface
roll into a thin sheet, aim for a 12″x 24″ piece of dough
Then pour the onion/garlic mixture over the dough
spread it all over, leaving about 1/2 ” around the edges.
and sprinkle 2/3 the freshly grated cheese ALL over. (If baking these in muffin cups, only sprinkle 1/2 of the cheese)
Fold over the 1/2″ of dough on the sides, and roll lengthwise into a jellyroll and pinch the seams.
Cut into 16 even segments
place into a 9 x 13 inch baking pan and allow to rise for an hour, or until the double in size.
Then sprinkle on remaining cheese and bake at 350*F for 15-20 minutes
Allow to rest for 5 minutes and then serve. I wish I baked them longer so the cheese got extra crispy on top. You should do that.
Served with a fried egg on top. Talk about dippy egg mania!
Breakfast if champions.
With love and cupcakes,
Cookteen
Recipe: Bacon, Onion and Cheese Buns
Ingredients:
dough
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup brown rice syrup
1 egg (beaten)
3 1/2 – 4 cups flour
4 tsp instant yeast
1 1/4 tsp salt
filling
3 tbsp butter
1/3 cup green onion
1/3 cup white/yellow onion
1 Tbsp garlic, grated or minced
2/3 cup cooked crispy chopped bacon
2 1/2 cups Gruyere cheese
To make the dough, heat the water, milk and water in a sauce pan just until the butter melts (do not boil). Pour mixture into a large bowl and allow to cool. Add brown rice syrup and 1 1/2 cups flour, mix until smooth. add egg and yeast and mix until smooth. Allow to sit for 15 minutes uncovered.
Add salt and 1 cup of flour. Pour dough onto a floured surface and slowly add remaining flour until it no longer sticks. Knead for 8-10 minutes. Place in a lightly oiled bowl, cover and let rise in warm place for about an hour.
While the dough is rising, melt butter for the filling in a saucepan. Add the garlic and saute. Add the onions until they are tender. Add in bacon and stir until combined. Remove from heat and set aside to cool.
After the dough has risen, pour onto a floured surface. Punch down into a small rectangle and roll out to a 12×24 inch rectangle. Pour filling evenly onto the dough, leaving about 1/2 inch around all edges. Sprinkle half of cheese on top of the filling.
Fold over the 1/2 inch of dough on the edges and roll the dough lengthwise into a jellyroll. Pinch the seam closed with your finger. Cut the jelly roll into 16 pieces. Place each piece into a lightly greased 9 x 13 inch pan or muffin tin. Cover with a towl and let rise for another hour.
When they have doubled in size, sprinkle with remaining cheese and bake at 350 F for 15-20 minutes. Let them rest for 5 minutes in the tins before trying to get them out to cool on a wire rack. Make sure the cheese gets nice and crispy!
Adapted from Pete Bakes!
