Recipe courtesy of Zac Young
Recipe courtesy of Zac Young
Watch how to make this recipe.
Bacon-Cheddar Buns
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- Level: Easy
- Total: 2 hr 30 min (includes rising times)
- Active: 30 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 50 mg
- Sodium
- 223 mg
Put that extra bacon grease to work with this super versatile and easy-to-make (no mixer!) dough. Shape it into burger buns, hot dog buns or even dinner rolls.
- Level: Easy
- Total: 2 hr 30 min (includes rising times)
- Active: 30 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 50 mg
- Sodium
- 223 mg
Ingredients
Dough:
Finishing:
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Directions
- For the dough: Brush a medium bowl with bacon fat and set aside.
- In a large bowl, whisk together the water, sugar and yeast until dissolved. Add the bacon fat and egg and whisk to combine. Add the salt and 2 cups of the flour and stir to combine. Add 1 more cup of the flour and stir until the dough comes together in a rough ball, adding the remaining flour 1 tablespoon at a time as needed. Turn the dough out onto a clean work surface and knead briefly; the dough does not have to be totally smooth.
- Place the dough in the prepared bowl and turn to lightly coat it in the bacon fat. Cover with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour. Gently deflate the dough and turn out onto a clean work surface. Portion into 12 equal pieces.
- For burger buns, line 2 baking sheets with parchment paper. Using a cupped hand, roll each portion into a smooth ball then transfer to the prepared baking sheets and gently press down on each to form a 2 1/2-inch-wide disk.
- For hot dog buns, line 1 baking sheet with parchment paper. Roll each portion into a tight 5-inch-long log. Arrange the logs lengthwise in 2 rows of 6, parallel to the short ends of the sheet, leaving a few inches between the short sides of the sheet and between the rows.
- For either bun, cover the baking sheet(s) with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
- For finishing: Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg, pepper and mustard powder. Brush onto the tops of the buns. Sprinkle with the Cheddar and bacon.
- Bake until golden brown, about 20 minutes. Let the buns cool on the baking sheets.
