Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon Cheddar Scallion Milk Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 186 reviews

  • Author: Maggie
  • Total Time: 3 hours
  • Yield: 15 servings

Description

Delight in these soft and fluffy Bacon Cheddar Scallion Milk Buns featuring a tender tangzhong-based dough enriched with sharp cheddar cheese, crispy bacon, and a flavorful scallion butter topping. Perfectly baked to golden perfection, these buns offer a wonderful combination of savory flavors and melt-in-your-mouth texture, ideal for breakfast, brunch, or a savory snack.

Ingredients

For the Tangzhong

  • 3 tablespoons water (45 grams)
  • 3 tablespoons milk (45 grams)
  • 2 tablespoons bread flour (18 grams)

For the Dough

  • 2 1/2 cups bread flour (370 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 2 1/4 teaspoons instant yeast (7 grams)
  • 1/2 cup warm milk, 100-110°F (125 ml)
  • 1 large egg yolk
  • 1 large egg
  • 1/4 cup butter, softened (57 grams)
  • 1 teaspoon salt
  • 3/4 cup shredded sharp cheddar cheese (84 grams)

For the Topping and Filling

  • 4 strips bacon
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1/2 heaping cup chopped scallions (20 grams)
  • 2 tablespoons butter, melted (28 grams)
  • 1 teaspoon granulated sugar
  • 1/4 cup shredded sharp cheddar cheese (28 grams)

Instructions

  1. Make the Tangzhong: In a medium saucepot, combine the water, milk, and 2 tablespoons of bread flour. Heat over low heat, whisking constantly until a thick paste forms, about 3 minutes. Remove from heat and allow to cool completely.
  2. Prepare the Dough: In the bowl of a stand mixer, combine the cooled tangzhong with the remaining bread flour (2 1/2 cups minus 2 tablespoons), granulated sugar, instant yeast, warm milk, egg yolk, whole egg, softened butter, and salt. Knead using the dough hook attachment or by hand until a rough dough forms. Add 3/4 cup shredded cheddar cheese and continue kneading until the dough is soft, smooth, and elastic, about 7-8 minutes. Transfer to a clean bowl, cover, and let it rise in a warm place until it doubles in size, approximately 1 hour.
  3. Cook the Bacon: While the dough is rising, cook the bacon strips until crispy either on the stovetop in a pan or in the oven. For oven method, line a sheet pan with a wire rack, arrange bacon strips, and bake at 400°F (200°C) for about 20 minutes. Drain cooked bacon on paper towels, then crumble into small pieces. Set aside.
  4. Shape the Buns: Once the dough has doubled, punch it down to release air. Divide the dough into 15 equal portions, each about 54 grams. Shape each into a smooth round ball and arrange in a greased 9×13 inch baking dish in 3 rows of 5. Loosely cover and let the buns rise for another 45 minutes until puffy.
  5. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the buns.
  6. Prepare and Add the Toppings: Uncover the buns. Using a bread lame or scissors, cut a diagonal slit about 1 cm deep across the top of each bun. Brush each bun generously with the egg wash.
  7. Season the Scallions: Toss the chopped scallions with melted butter and granulated sugar. Spoon the scallion mixture into the slits on top of each bun, then sprinkle the crumbled bacon and 1/4 cup shredded cheddar cheese evenly over the buns.
  8. Bake: Place the baking dish in the preheated oven and bake the buns for 20-25 minutes or until they are golden brown on top and cooked through.
  9. Cool and Serve: Remove the buns from the oven and let them cool for about 10 minutes. Serve warm for the best flavor and texture experience.

Notes

  • You can cook bacon either on the stovetop for convenience or in the oven for even crispiness.
  • Ensure the milk for the dough is warm (100-110°F) to activate yeast properly without killing it.
  • The tangzhong method used in this recipe produces ultra-soft and fluffy buns that stay fresh longer.
  • For best results, let the dough rise in a warm, draft-free room.
  • The slits on the buns help the scallion butter and cheese melt into the bread during baking.
  • Use sharp cheddar for a bold flavor contrast with the sweet scallion topping and smoky bacon.
  • You can substitute scallions with chives or green onions if preferred.
  • Leftover buns can be stored in an airtight container and reheated gently before serving.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/bacon-cheddar-scallion-milk-buns-recipe/