Giving classic milk buns a little pizzazz and turning them into bacon cheddar scallion milk buns! These rolls are incredibly soft with the perfect amount of cheese and bacon for a fun snack or side dish.
Bacon Cheddar Scallion Milk Buns
Ingredients
Tangzhong
- 3 tablespoons water (45 grams)
- 3 tablespoons milk (45 grams)
- 2 tablespoons bread flour (18 grams)
Bacon scallion cheddar milk buns
- 2 ½ cups bread flour (370 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 ¼ teaspoons instant yeast (7 grams)
- ½ cup warm milk, 100-110 degrees F (125 ml)
- 1 large egg yolk
- 1 large egg
- ¼ cup butter, softened (57 grams)
- 1 teaspoon salt
- ¾ cup shredded sharp cheddar (84 grams)
Toppings
- 4 strips bacon
- egg wash 1 large egg beaten with 1 tablespoon water
- ½ heaping cup chopped scallions (20 grams)
- 2 tablespoons butter, melted (28 grams)
- 1 teaspoon granulated sugar
- ¼ cup shredded sharp cheddar (28 grams)
Instructions
- Make the tangzhong. Combine the water, milk, and bread flour in a medium saucepot and heat over low heat. Cook the mixture, whisking constantly until thick paste forms, about 3 minutes. Remove from heat and let cool completely.
- Combine the tangzhong with the remaining ingredients for the milk buns except for the cheddar (bread flour - salt) in the bowl of a stand mixer. Knead the dough with the mixer or by hand until a rough dough forms. Add ¾ cup shredded cheddar and continue to knead until the dough is soft and smooth, about 7-8 minutes. Transfer the dough to a clean bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
- Meanwhile, cook the bacon either on the stovetop or in the oven until browned and crispy. If cooking in the oven, lay the bacon on a sheet pan lined with a wire rack and bake at 400 degrees F for 20 minutes or until crispy. Lay the cooked bacon on paper towels to drain the excess fat. Break the bacon into small pieces and set aside.
- Punch down the dough. Divide the dough into 15 equal portions, about 54 grams each. Shape each portion into a round ball and arrange them in a 9x13 inch baking dish into 3 rows of 5 rolls. Loosely cover the rolls and let rise for 45 minutes.
- Preheat oven to 375 degrees F.
- Uncover the rolls and use a bread lame or scissors to cut a diagonal slit across the top of the buns, about 1 centimeter deep. Brush the rolls with egg wash.
- Season the chopped scallions with 2 tablespoons of melted butter and 1 teaspoon of sugar and spoon the scallion topping into the slits. Sprinkle the crumbled bacon and ¼ cup shredded cheddar on the buns and bake for 20-25 minutes or until golden brown. Remove from heat and let cool for 10 minutes. Serve warm.
Notes
Watch how to make this:
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The Inspiration
When I created my sundried tomato pesto swirl bread, I discovered the magic behind milk buns. I always knew that milk bread is incredibly soft and has a longer shelf life but it wasn't until I made it myself that I realized just how amazing it is. Regular white bread just doesn't compare with milk bread. So when I decided to make bacon cheddar scallion buns, I knew I had to use the tangzhong method. Ready for some wonderfully soft and delicious bacon cheddar scallion milk buns?
The Ingredients
- Bread flour: This specific flour has a higher protein content giving the bread a stronger gluten structure and as a result, better rise. It also yields fluffier bread as opposed to all-purpose flour.
- Instant yeast: When using instant yeast, you can skip the step to activate it before adding it to the remaining ingredients. However, you can also use instant dry yeast instead.
- Milk: Using milk instead of water for the bread rolls results in a softer, more tender texture.
- Eggs: Similar to milk, eggs contribute to the structure and texture of the milk buns while also adding moisture.
- Butter: Similar to milk and eggs, butter adds moisture to the dough while also contributing richness to the flavor and a tender crumb.
- Cheddar: Use sharp cheddar for a slightly stronger cheese flavor but you can also use mild cheddar or another cheese such as gouda, Colby cheese, or Monterey jack.
- Bacon: The cured pork adds salt and umami to the milk buns while adding a nice crunch topping.
- Scallions: Also known as green onions, this vegetable belongs to the onion family. The white bulb portion has a slightly stronger onion flavor while the green tops are milder. When purchasing scallions, look for one with crispy, vibrant tops and firm white bulbs.
How to Make Bacon Scallion Cheddar Milk Buns
Step1: Prepare the Dough
If you never had the pleasure of enjoying milk bread, I highly encourage you to give it a try. What makes milk bread so special? It's all about the tangzhong method. Before you make the dough, you first cook a small amount of milk, water, and flour to make a paste.
By cooking the flour, it activates the starches in the flour and ultimately allows it to absorb more water. The more water it absorbs, the higher the bread rises and the softer it becomes. Science, people. It's incredible.
Combine the cooled tangzhong with the remaining dough ingredients excluding the cheddar. Once a rough dough comes together, add the cheddar and continue to knead until it's smooth. Cover the dough and let it rise in a warm area until it's doubled in size.
Step 2: Shape the Rolls
While the bacon scallion cheddar milk buns are proofing, cook the bacon. You can cook the bacon however you like. I personally like to bake the strips for more even cooking. No matter the method, just make sure to drain the excess fat.
Punch down the dough and divide it into 15 rolls. I used a scale to get consistent sizes at 54 grams per bun. Arrange the buns into 3 rows of 5 rolls per row, giving them a bit of space in between. Cover the rolls and let them proof for another 45 minutes.
Step 3: Top the Buns and Bake
Now, prepare the scallion topping by combining chopped scallions with melted butter and a touch of sugar.
Brush the tops of the buns with egg wash. Then, use a bread lame or scissors to cut a diagonal slit across the top of each bacon cheddar scallion milk bun. You want the slit to be about 1 centimeter deep. Spoon the scallion topping into the slits and sprinkle the bacon and cheddar on top of the buns.
Don't they look delicious already?
Bake the milk buns at 350 degrees F for 20-25 minutes or until the buns are golden brown. As hard as it is to resist, let them cool for at least 10 minutes before serving.
Now bite into that warm bacon cheddar milk bun and enjoy all of your hard work. And since you used the tangzhong method, these buns will stay soft days later!
FAQs
Can I make the dough by hand instead of using a stand mixer?
Yes, you can make the dough by hand. Start by combining the tangzhong and other dough ingredients in a mixing bowl. Mix with a wooden spoon or your hands until a rough dough forms. Then knead the dough on a lightly floured surface for about 10-12 minutes until it becomes soft and smooth.
Can I make the rolls ahead of time and reheat them later?
These rolls are best enjoyed fresh from the oven. However, if you need to make them ahead of time, you can reheat them in a preheated oven at 350 degrees F for about 5 minutes until warmed through.
Can I freeze the baked rolls?
Yes, you can freeze the baked rolls. Let them cool completely, then place them in an airtight container or freezer bag. Thaw them at room temperature and reheat them in the oven if desired.
For more savory bread inspiration check out this Korean croquette bread!
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