Bacon Cheddar Buns
Fluffy homemade rolls from scratch stuffed with cheese and bacon. Perfect for breakfast or brunch. Easy to grab and go. Freezer friendly.
Cook Time25 mins
Total Time25 mins
- 1/2 cup milk
- 2/3 cup warm water
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons nonfat dry milk
- 1/4 cup instant potato flakes
- 3 1/2 cups <g class="gr_ gr_112 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="112" data-gr-id="112">all purpose</g> flour
- 2 teaspoons instant yeast
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese divided
- 8 ounces bacon cooked and chopped
To make the filling:
Melt 1 tablespoon butter in a saucepan. Whisk in the flour to make a paste. Let the butter-flour mixture cook for 1 minute, then gradually add the milk, whisking constantly to ensure no clumps form. Stir in 1 cup cheese until melted and the mixture is smooth.
Roll the dough on a lightly greased surface into a 12" x 18" rectangle. Evenly spread with cheese sauce and bacon.
Starting with a short end, roll the dough into a log. Cut it into 12 pieces.
Place buns into the paper-lined or greased cups of a muffin pan. It's best to use two pans, filling every other cup.
Cover and let the buns rise for 60 to 90 <g class="gr_ gr_97 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep" id="97" data-gr-id="97">minutes,</g> until they're nicely puffed. Closer to the end of the rising time, preheat the oven to 350°F.
Bake the buns for 15 minutes, remove them from the oven, and top with grated or shredded cheese. Return to the oven, and bake until the cheese melts, 5 to 10 minutes longer.
Remove from the oven. When cooled enough to handle, turn them onto a rack to cool.