Cheese, Bacon, and Chive Buns

Ingredients:

Yeast dough

• 0.5 cups whole milk
• 2.25 tsp instant dry yeast
• 2 tablespoons of sugar
• 4 tbsp melted butter, plus extra for greasing
• 1 large yolk
• 2.75 cups flour, plus extra for dusting work surface
• 1 teaspoon of salt

Bacon and cheese filling

• 5 slices bacon, cut into 0.5 cm pieces.
• 2 tbsp. flour
• 0.75 cups milk
• 1 large yolk
• 1 tbsp. grated cheddar cheese
• 2 tbsp chopped chives
• 2 tbsp (30 g) butter at room temperature, for the frying pan

Topping

• 4 tbsp (60 g) butter at room temperature
• 2 tbsp chopped chives
• 2 tbsp. l. grated parmesan

Preparation:

1. For the testIn a medium saucepan, heat the milk and 1/2 cup of water over low heat until it reaches approximately 95°F (35°C) on a candy thermometer. Remove from the heat and stir in the yeast. Sprinkle a pinch of sugar on top and set aside for about 5 minutes, without stirring, until foamy. Then whisk in the butter and egg yolk.
2. In a large bowl, combine the flour, remaining sugar, and salt. Make a well in the center and stir in the yeast mixture with a wooden spoon until a thick, slightly sticky dough forms. Turn the dough out onto a floured work surface and knead until soft and elastic, about 6 minutes. Form the dough into a ball.
3. Grease the inside of a large bowl with butter. Place the dough ball in it. Cover the dough with plastic wrap, draw a circle the size of the dough ball on the wrap, and time it. Let the dough rise in warm Besta until doubled in size, about 1 hour 30 minutes.
4. Remove the dough from the bowl and knead it lightly to release excess air; reshape it into a ball and return it to the bowl. Lightly grease a large piece of plastic wrap and place it over the dough. Cover the entire bowl tightly with plastic wrap and refrigerate for 4 hours or overnight.
5. For the fillingCook the bacon in a large skillet over medium heat until crispy and cooked through, about 5 minutes. Transfer the bacon to a small bowl and discard the fat, reserving 1 tablespoon. Return the skillet to medium heat. Combine the flour and bacon fat and cook gently, stirring, for about 1 minute. Gradually whisk in the milk, stirring, and continue whisking until the mixture thickens, about 1 more minute. Transfer the mixture to a bowl, add the yolk, cheddar, chives, cooked bacon, 1/2 teaspoon salt, and a few turns of the pepper grinder. Mix well. Let cool completely.
6. Make bunsGrease a 20 x 30 cm baking pan with 2 tbsp (30 g) butter. Turn the dough out onto a floured work surface and press it into a flat circle. Roll it out into a 25 x 45 cm rectangle with the long edge facing you. Spread the cheese and bacon filling over the dough, leaving a 2.5 cm border on the opposite side.
   
   Starting from the edge closest to you, roll the dough into a tight roll. Lightly brush the edge free of filling with water and roll the roll all the way to the end, securing the seam. Fold the edges inward slightly and smooth the roll with your hands if it's too thin or too thick in any places.
7. Using a bread knife, cut the roll into 12 4-cm-wide buns. Arrange the buns on the prepared baking sheet, leaving 2 cm between them. Cover the buns with plastic wrap and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
   
   For toppingIn a small bowl, combine butter, chives, and Parmesan; set aside.
   
   Position a rack in the center of the oven and preheat to 350°F (170°C). Bake the buns until golden brown and firm, 25-30 minutes. Spread the butter and cheese mixture evenly over the buns and return to the oven for another 5 minutes. Let them cool on the baking sheet for 10 minutes before serving.
   
   You can make these puff pastry buns.