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

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add