Bacon Cheddar Scallion Milk Buns

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.

Watch how to make this

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.
• Cheddar: Use sharp cheddar for a slightly stronger cheese flavor. 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. When purchasing scallions, look for ones with crispy, vibrant tops and firm white bulbs.

Recipe

Print Recipe

Bacon Cheddar Scallion Milk Buns

15 rolls

Total Time3 hours hrs

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Keyword: bread

Servings: 15

Author: Christine Ma

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

If you are using active dry yeast instead of instant yeast, combine the yeast with warm milk and sugar. Let sit for 5 minutes or until the mixture is foamy and add it to the remaining dough ingredients.

Step-by-step instructions

Step 1: Prepare dough

If you have 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.

Cooking the flour 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 the 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 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: 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 for days!

For another fantastic milk bun recipe, check out these milk tea cream buns!

Make-ahead and storage

• Make-ahead: You can make the dough (up to step 2) and let it rest in the refridgerator overnight. Bring it to room temperature before shaping it into rolls.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.

Frequently asked questions

More savory bread recipes

Looking for more savory bread ideas? Try these: