Friday, February 24, 2012

Bacon and Gruyere Bun, A Follow-up Bun Session

I thought about yesterday's bun, and how delicious the flavor of the bun was, if only I had taken the time to rise them a second time before baking.  I had to make another go of it.  It's the last ski bus of the season for the girls, and I thought some fresh from the oven bacon and gruyere buns might make a good snack on the way up to the ski hill.  I put them in the oven right before I made my way up to school to drop off their skis.  The smell of the baking buns in my kitchen was dreamy.


I halved the recipe from yesterday and made 12 buns.
6 oz applewood smoked bacon, diced and fried until crispy
3 oz grated gruyere cheese, plus more for sprinkling on top
egg wash of 1 egg yolk, 1 tbsp water, 1/2 tsp sugar
I rolled out the dough and filled it with the bacon and cheese, then rolled it up and cut it into 12 equal pieces.  I rolled the pieces in my hand just to gather them a bit, then placed them on a baking sheet lined with parchment paper sprayed with Pam.  Then I covered them with a towel and let them rise for 45 minutes in a warm spot.
Brush each roll with the egg wash and sprinkle with a bit of gruyere cheese.
Bake at 350F for 15-18 minutes.
Soft and fluffy this time.  Bun love.



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