Bacon & Cheddar Cloverleafs {Bun Week}

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.

Recipe Notes

*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.

Serve immediately.

Makes about 20 cloverleafs