Okay, confession time.
This recipe is from a year and a half ago when I made them for Bacon Night.
I never shared them because, while delicious on an epic scale, I wasn’t thrilled with the photos.
So I made them again in October.
And still never posted them.
I’m so ashamed!
Good thing such lapses can be fixed by Bun Week!
These buns are truly a masterpiece, I mean bacon and cheddar? Come on, you can’t go wrong! And the best part is: if you don’t feel like splitting them into cloverleafs, you can totally just stuff the bacon & cheddar into a full sized bun. Epic win.
*If you don’t want to make bread from scratch, try frozen bread dough.
*You may have some extra bacon and cheddar…I’m sure you’ll find some use for it!
Bacon & Cheddar Cloverleafs
An Amy’s Cooking Adventures Original Recipe
1 recipe bread dough (use bacon drippings for the fat)
1 lb thick cut bacon, cooked crisp & crumbled
8 oz sharp cheddar, cut in ¼-inch cubes
Make the bread dough up to the “punch down” stage.
Preheat the oven to 375 degrees F and lightly spray muffin tins with non stick spray.
Cut dough into 1 ½ oz pieces. Stuff each piece of dough with a piece of bacon and a cube of cheese, pinching tightly to seal. Place 3 stuffed dough balls into each cup of the muffin tin.
Once full, lightly cover the buns (with plastic wrap or a lint-free kitchen towel) and allow to rise, about 20 minutes.
Bake in the preheated oven for 15-20 minutes or until browned.
Makes about 20 cloverleafs