Can we talk? I am currently obsessed with home renovation shows on HGTV. I’m not even sure why. I have no intention of renovating a house. In fact, we just bought a new house that we take possession of in 1 week that is pretty turnkey. The actual thought of doing any type of renovations myself gives me shivers. But for some very odd reason, I cannot get enough of watching other people go through the painstaking process on television. Fixer Upper is my go-to. It might be because Chip and Joanna are so darn cute and likeable. Not to mention, they have an amazing talent I will never possess.
It’s weird that I have been watching more home reno shows than cooking shows of late. Don’t get me wrong, I love me some Food Network. But lately I haven’t really been feeling it. So, to get some inspiration for new recipes to try, I’ve gone old school and started re-reading some of my favourite cookbooks. The Smitten Kitchen Cookbook is one of my favs. I adapted this recipe from it and it’s absolutely delicious. To make these buns a little heartier, I decided to add some bacon. I’ve been told that bacon makes everything better. I’m not a diehard bacon fan. I mean, I like it, but it’s not something I would put on my list of foods to eat for the rest of my life if I was on a deserted island. That will always remain ice cream.
These buns are so yummy and totally worth the time investment. They can be served on their own, or as a side to a delicious soup or meal. The sharp cheddar is a must for these buns. The flavour comes through so nicely. Don’t even get me started on the fresh dill. Totally reminds me of summer gardening. Which, I am hoping, is only a few weeks away.
Good talk!
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine.
In a medium bowl, whisk the yeast into the milk to dissolve.
Add the yeast mixture to your dry ingredients.
Add your melted butter to the dry ingredients.
Beat on low speed just until a rough dough comes together.
Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic.
Spray a large bowl with nonstick cooking spray.
Shape the dough into a ball and place in the prepared bowl.
Cover with plastic wrap and let rise in a warm area of your home for 2 hours, or until doubled in size.
Turn the dough out onto a lightly floured work surface.
Roll into a rectangle measuring about 12×16 inches.
In a small bowl, stir all the filling ingredients together.
Spread the filling evenly over the dough, leaving about 1/2-inch border at the edge.
Starting with a far long edge, roll the dough into a tight log.
With a sharp serrated knife, cut the log into twelve 1 inch rolls.
Using parchment paper, line the bottom of two small round pans (I used 9 inch rounds).
Arrange six rolls in each of the two pans.
Brush tops with additional melted butter.
Cover the pans with plastic wrap and let them rise at room temperature until doubled in size again, about 2 hours.
When they are almost doubled, preheat your oven to 350 degrees fahrenheit.
Once rolls have doubled, bake for 20-25 minutes, until the tops are golden brown and cheese bubbles from the center.
Serve them immediately.
These buns are such a savoury treat.
Enjoy!
- 3 cups all-purpose flour
- 1 tsp salt
- 1 pinch of black pepper
- 1 tbsp sugar
- 2-1/4 tsp instant yeast
- 1 cup milk (I used 2%)
- 1/4 cup unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls
- 1/2 cup grated onion (about 1/2 onion)
- 1.5 cups grated sharp cheddar cheese
- 2 tsp minced fresh dil
- 3 strips of good quality bacon, cooked and diced.
- 1/4 tsp salt
- 1 pinch of black pepper
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine.
- In a medium bowl, whisk the yeast into the milk to dissolve.
- Add the yeast mixture to your dry ingredients.
- Add your melted butter to the dry ingredients.
- Beat on low speed just until a rough dough comes together.
- Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic.
- Spray a large bowl with nonstick cooking spray.
- Shape the dough into a ball and place in the prepared bowl.
- Cover with plastic wrap and let rise in a warm area of your home for 2 hours, or until doubled in size.
- Turn the dough out onto a lightly floured work surface.
- Roll into a rectangle measuring about 12×16 inches.
- In a small bowl, stir all the filling ingredients together.
- Spread the filling evenly over the dough, leaving about 1/2-inch border at the edge.
- Starting with a far long edge, roll the dough into a tight log.
- With a sharp serrated knife, cut the log into twelve 1 inch rolls.
- Using parchment paper, line the bottom of two small round pans (I used 9 inch rounds).
- Arrange six rolls in each of the two pans.
- Brush tops with additional melted butter.
- Cover the pans with plastic wrap and let them rise at room temperature until doubled in size again, about 2 hours.
- When they are almost doubled, preheat your oven to 350 degrees fahrenheit.
- Once rolls have doubled, bake for 20-25 minutes, until the tops are golden brown and cheese bubbles from the center.
- Serve immediately and enjoy!