Triple Onion Bacon Bun Recipe
The name in this bread recipe says it all! You instantly get a vision in your head, then it works it's why to the mouth and it starts to water. Just the thought of fried onions and bacon combined with garlic and butter, stuffed into a bread you know it's going to be something special.
This recipe is one of my daughters favorite breads. They definitely won't last long in anyone's home.
Ingredients
Dough:
- 3/4 cup water
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup liquid honey
- 1 large egg ( beaten )
- 3 1/2 to 4 cups bread flour
- 4 teaspoons instant yeast
- 1 1/4 teaspoons salt
Filling:
- 1/2 cup butter
- 1/3 cup chives (chopped )
- 1/3 cup shallots (chopped )
- 1/3 cup onions ( chopped )
- 1 tablespoon garlic ( minced )
- 2/3 cup crispy chopped bacon
- 2 to 2 1/2 cups Gruyere swiss cheese
Method
Combine the water, milk and butter into a sauce pan. Heat till butter is melted. Do not bring to a boil.
Pour mixture into a mixing bowl and allow to cool to lukewarm or 110 degrees.
Add in the honey and 1 1/2 cups of flour. Mix together with a wooden spoon or spatula till smooth.
Add in the lightly beaten egg and the instant yeast. Mix together till smooth; then allow to sit uncovered for 15 minutes.
Add in salt and another cup of flour. Mix together.
Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to the counter. Knead for 8-10 minutes. If you are using a stand mixer knead for 5 - 6 minutes you want to add just enough flour till it pulls away from the sides of the bowl.
Place dough into a lightly oiled bowl. Be sure to turn dough over to coat all sides or spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for about 1 hour or till double in bulk.
To make the filling, melt butter in a medium sized fry pan. Add in the garlic saute for about a minute.
Add in the chives, shallots and onions, you want to saute the onions just till tender. Add in the cooked bacon bits and stir till combined. Set aside to cool.
After dough has risen pour out onto a lightly floured surface. Punch down into a small rectangle. Using a rolling pin, roll out dough into a 12X24 rectangle.
Pour the cooled onion, bacon mixture onto the dough. Spread with a rubber spatula, leaving about 1/2 inch edge all the way around the rectangle. Sprinkle half the gated gruyere cheese on top of the onion mixture.
Fold over the 1/2 inch edge. This will help to stop the filling from oozing out when cooking. Roll the dough like a jelly roll.
Pinch the seam closed with your fingers. Cut the jelly roll into 16 - 18 pieces.
Place each piece into a very lightly greased muffin tins. Cover with plastic wrap and allow to rise till double, this will take about 60 minutes.
Top the risen buns with the remaining cheese. Place buns into a preheated 350 degree oven for 15 to 20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack. Makes 16-18 buns
