Skip to main content
logo
Food Advertising by

Bacon Buns




It's been quite a while since I've made bread, so here's a simple bun recipe that's savoury and yummy.  Shall I refer to them  as buns or rolls ......... whatever as long as they taste good!




Roll out a portion  of dough into an oblong, brush on some beaten egg, put in the bacon filling.
Fold up, secure,  pinch the seams, tuck in the ends, turn over and snip slight  cuts on the dough with a pair of kitchen scissors. 









Don't they look snug?  The soft buns were just so delectable with the aromatic bacon .........

Ingredients
  • 300 gm high protein flour
  • 25 gm caster sugar
  • 1/4  tsp salt
  • 1  tsp yeast
  • 170 ml milk  OR 15 gm skim milk powder + water
  • 45 gm butter/margarine (cut to small pieces)
  • Sesame seeds/pumpkin seeds   (optional)
  • Egg glaze - 1 egg beaten + a tinge of salt
Ingredients for filling
  • 200 gm bacon, trim off fat, diced.  Keep fat aside
  • 3 shallots, chopped
  • Pepper
Pan fry the bacon fat, toss in the shallots, stir-fry.  Add in the bacon, a dash of pepper, continue frying for a while, dish out to cool.

Method
  1. Mix sifted flour, sugar, salt and yeast with the dough hook on slow.
  2. Slowly add in milk, mix for a second, then add in the butter.
  3. Beat till the dough is smooth and leave the sides of the mixing bowl.
  4. Remove dough hook.  Cover the mixing  bowl with a damp cloth, set to prove for 50 mins. in a warm place till double in bulk.
  5. Remove dough from mixing bowl onto a lightly floured work top.  Knock out some air from the dough.
  6. Knead lightly, divide into equal portions.
  7. Roll each portion into an oblong, brush on some beaten egg, put in the bacon filling, secure and pinch the seams.  Tuck in the ends neatly.  Turn over and make slight cuts (not too deep) on the dough with a pair of kitchen scissors.
  8. Leave on a paper lined tray, cover with a damp cloth, let rise for another 40 mins. or until double in size.
  9. Brush with egg   glaze, sprinkle on some sesame seeds.
  10. Bake in preheated oven @ 180 deg C for about 20 - 25 mins. or till golden brown.
  11. Remove from oven and let cool on wire rack.
  12. Serve warm.

Comments

  1. They look so soft! I love these savoury buns!

    ReplyDelete
  2. Your bacon rolls looks very light and fluffy from here:D Bet it smelt good too! Must try making one of these days!THanks for sharing:) Hope you have a nice weekend.

    ReplyDelete
  3. Ah... the flexibility of buns! Bacon makes delicious and flavourful filling!

    ReplyDelete
  4. WOw, that's a lot of bacon in a bun! yum!

    ReplyDelete
  5. Bacon inside the bun sounds fabulous!!!

    ReplyDelete
  6. Oh Cheah, Looking at your soft bacon bun making me hungry...how to sleep at this hour? ;D

    ReplyDelete
  7. You had me at bacon! Those look so good!

    ReplyDelete
  8. Iam not a fan of bacon's but will use this recipe and have different filling yum :)

    ReplyDelete
  9. Penny
    Oh, don't qualify. There are many more bloggers who are fantastic with their bread making.

    Thanks,Angie!

    Jeannie
    Yes, the bacon smell good! You have a lovely weekend too!

    busygran
    The bacon made a good filling!

    pigpigscorner
    Yes, they were yummy!

    Holly
    Do give it a try!

    Anncoo
    Staying up late? Supper is certainly not healthy

    Jenn
    Thanks for visiting!

    Ananda
    Yes, you can put in any other kind of filling you fancy! Spicy will do wonders!

    ReplyDelete
  10. Your buns look fluffy and soft...and with those bacons bits in it...gosh it must be good :) so professionally done.

    ReplyDelete
  11. These look fantastic! Bookmarked to try my hand at them!

    ReplyDelete
  12. Cheah, this must be a very satisfying bake! They look so soft & fluffy. I will never resist savoury breads! haha... That's why I can never lose weight for the past few months. Hope you're enjoying your evening.
    Cheers, Kristy

    ReplyDelete
  13. Ur rite, whatever u may call them , am sure they have a fantastic flavor to them!1
    Love them!
    Ur birthday cake is soo o pretty!

    ReplyDelete
  14. Elin
    Thanks. The bacon bits were aromatic.

    Karalee
    Thanks for dropping by.

    Kristy
    Yup, I like savoury breads too.

    SugarPlumFairy
    Thank you, thank you!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!

Japanese Cheesecake

I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit.  Served it as a dessert much to their delight.  It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A)  250 gm Cream cheese       180 ml Low fat Milk B)  9  Tbsp Plain Flour      4.1/2  Tbsp Cornflour C)  6 Egg Yolks       120 gm Caster Sugar D)  6 Egg Whites       1  Tsp Cream of Tartar       120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted.  Set aside. Sift the flour, cornflour, mix well.  Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th

Emperor Herbal Chicken ~ 药材皇帝鸡

    Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January.  Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food. Emperor Herbal Chicken   ~  药材皇帝鸡 Ingredients 600 gm (1/2 a full range chicken) 8 seedless red dates 2 pieces Dang Gui (angelica root) 2 pieces Bei Qi 15 gm Huai San 15 gm Dang Shen 20 gm Yuk Zhu 5 gm wolfberries (to add on after chicken is cooked) 2 Tbsp Shaoxing wine 1 Tbsp sesame oil 1/2 Tbsp seasalt 1 tsp light soya sauce Method Rub the chicken with seasalt and a bit of light soya sauce.   Place the chicken on 2 pieces of parchment paper. Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and  spread them on the chicken.   Pour in the Shaoxing wine and sesame oil. Wrap the chicken and place it on a plate. Heat up a steamer and steam the chicken on boiling water for about 20 mins.,