Prep 20 mins
Cook 1 min
These are to die for. Turning a basic white bread recipe into something deliciously rewarding. What's not to love: bacon, ranch, cheese, green onions and warm bread. You can do everything the night before and just bake the next morning.
- 1 cup warm milk
- 1 tablespoon sugar
- 2 1⁄4 teaspoons active dry yeast
- 2 tablespoons bacon grease or 2 tablespoons melted butter
- 3 cups flour
- 1 1⁄2 teaspoons salt
- 1 tablespoon garlic powder
- 2 tablespoons dried oregano
- 1⁄4 cup ranch dressing
- 12 slices bacon, cooked and chopped, grease reserved
- 1 cup grated sharp cheddar cheese
- 3⁄4 chopped green onion
- parmesan cheese, for sprinkling
- Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.
- Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).
- Punch down and roll it out into a large rectangle, about 1/2 inch thick.
- Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.
- Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.
- SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.
The buns smelled wonderful while baking, but were too garlicky for my taste ~ The buns were made with 3 1/2 cups plain flour, but if I try them again I'll use bread flour, and I'll cut the garlic powder in half! I seemed to have too much filling for the amount of dough which made rolling the dough difficult ~ my topping of Asiago cheese hides the pinwheel design! Made for Spring PAC 2011.