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
Homemade bacon and cheddar buns?! YES PLEASE!!ReplyDelete
Happy Valley Chow
I've never made my own rolls, but with this recipe, that may need to change! Thanks! Visiting from Buns in My Oven LInk party!ReplyDelete
Cindy @ crazyloucreations.blogspot.com