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Bacon Cheddar Scallion Milk Buns

15 rolls
Course Appetizer, Side Dish, Snack
Cuisine Asian
Keyword bread
Total Time 3 hours
Servings 15
Author Cherry on My Sundae



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

Bacon scallion cheddar milk buns

  • 2 ½ cups bread flour (370 grams)
  • 2 tablespoon granulated sugar (25 grams)
  • 2 ¼ teaspoon 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 mild cheddar (84 grams)


  • 4 strips bacon
  • egg wash 1 large egg beaten with 1 tablespoon water
  • ½ heaping cup chopped scallions (40 grams)
  • 2 tablespoon butter, melted (28 grams)
  • 1 teaspoon granulated sugar
  • ¼ cup shredded mild cheddar (28 grams)


  • 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 tablespoon melted butter and 1 teaspoon 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.