Yield: 8 Rolls

Active Time: 30 Minutes

Inactive Time: 3 Hours

Bake Time: 30 Minutes

Total Time: 4 Hours

Ingredients:

1 Packet (2 ¼ Tsp) Active Dry Yeast

¼ Cup (60mL) Lukewarm Water (around 100 degrees F)

5 Tbs (71g) Unsalted Butter, Melted and Cooled

¾ Cup (180mL) Whole Milk, Room Temperature

1 Large Egg, Room Temp

½ Tsp (2g) Salt

3 ½ Cups (420g) All Purpose Flour

  For the Middle:

12 tbs (170g) Unsalted Butter, Softened

1/2 Tsp (2g) Salt

1/2 Tsp (2g) Black Pepper

1/2 Tsp (2g) Garlic Powder

1/2 Tsp (2g) Onion Powder

1 1/2 Cups Shredded Cheddar Cheese

8 Slices Bacon, Cooked but not crispy, grease drained

Egg Wash (1 Large Egg mixed with 1 Tbs Water)

Additional Cheddar Cheese to sprinkle on top

Flaky Sea Salt and Melted Butter to Finish

Directions:

1.     In a liquid measuring cup, add the yeast to the lukewarm water and sprinkle a pinch of sugar over it, then stir. Let the yeast activate for around 5 minutes, or until foamy.

2.     In the bowl of a stand mixer, add the melted butter, milk, and egg. Whisk together, then add the activated yeast, whisk to combine, then put the dough hook attachment on the mixer.

3.     Add half of the flour, and the salt, then mix on a low speed and gradually add the rest of the flour. Mix on a low speed until the dough forms, then mix on a medium speed for about 5 minutes, or until you can poke the dough and it springs back almost all the way.

4.     Dump the dough onto a lightly floured surface and collect into a tight ball, then place in a large, greased bowl, cover with plastic and a kitchen towel. Place in a warm area of the kitchen and rise until doubled, anywhere from 1-2 hours.

5.     Once the dough is doubled in size, punch it down, then dump onto a floured surface. Roll out into a rectangle until the dough is ¼-inch thick. You can optionally trim any uneven edges to make it a neat rectangle. Mix the softened butter with the salt, pepper, garlic and onion powders then spread evenly all over the dough. Distribute the cheese all over the dough, then line up the 8 pieces of bacon in a row, making them parallel to the shorter side of the dough.

6.     Start with the longer edge of the dough and roll it tightly into a log. Optionally trim a bit off each end to make it neater. You can either use a serrated knife or sharp chefs knife for clean cuts. Cut the log in half, then cut each half in half, then cut each section into 2 pieces for 8 even rolls. Generously butter a 9x13 inch baking dish and place the rolls in the dish.

7.     Cover with plastic and a kitchen towel and allow to rise again until doubled, around 40 minutes to an hour. Preheat your oven to 350 Degrees F (180C).

8.     After the rolls have risen, brush all over with egg wash, then bake for around 30 minutes, or until golden brown and the internal temperature is 190 Degrees F (88 C). In the last 10 minutes of baking, sprinkle more cheese on top of the rolls. Allow the rolls to cool for 10 minutes before enjoying. Brush with melted butter and sprinkle with flaky sea salt.