I bake bread once a week as an emergency ingredient for breakfast or lunches that I don't have time to prepare for. A slice of white bread with a piece of salami and a sprinkling of cheese is unbelievably good. This week, however, I decided to combine all the ingredients and make a breakfast bun that's filled with caramelized onions and crispy bacon. And from experience, we all know that bacon makes everything delicious.
You'll need a really soft and sweet dough for this, and the secret is milk and corn syrup.
3/4 cup water
1/2 cup milk
1/4 cup butter
3 Tbsp corn syrup
1 large egg
4 cups flour
4 tsp yeast
1 1/2 tsp salt
Combine water, milk, butter in a large bowl and microwave until melted. Stir and set aside to cool to room temperature. If you crack in the egg right away, you'll end up with scrambled eggs. To help the mixture cool, I stirred in the corn syrup first, and at this point it was cool enough for the egg. The cold egg will cool it down further so that it is at a good temperature to activate the yeast. You want the liquid to be at around 110 degrees, so put your finger in and if the mixture feels warm, it's at a good temperature.
1 finely diced onion
3 cloves of minced garlic
5 slices of cubed bacon
1/4 cup of butter
2 tbsp of oil
Saute the onions in oil and butter until they are translucent and start to turn brown. Add in the garlic and saute for another 30 seconds. Pour into a bowl and reserve. Fry the bacon on high, breaking apart pieces that are stuck together. When half of them have turned brown and crispy, take it off the heat and let them finish in the hot oil. Pour into the bowl with the onions and garlic.
Stretch the dough into a large rectangle and run the rolling pin over to even out the thicker parts. Leaving a small boarder along all sides, spread on the filling and drizzle over the oil, butter, and bacon fat. Sprinkle on some mozzarella cheese.
Start from one end, roll as tightly as you can into a log. Cut into 12 pieces and drop them into 12 muffin tins. Top them off with a bit more sprinkling of cheese. Now they need to rise again until doubled.
Once the rolls have doubled in size, put them into the oven for 18-20 minutes.
Chris had one immediately after they came out of the oven. Then he had another and hid the rest in a box in our room. And there I thought we wouldn't be able to finish all 12 of them before they go bad. The bacon and onions give so much flavour and makes it so tasty. It takes away the effort in dressing up a plain slice of white bread and makes it such a great snack. I know I'll be making these again very soon.