{"id":27,"date":"2008-07-16T13:27:23","date_gmt":"2008-07-16T17:27:23","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=27"},"modified":"2008-08-27T14:00:16","modified_gmt":"2008-08-27T18:00:16","slug":"onion-bacon-and-cheese-buns","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2008\/07\/onion-bacon-and-cheese-buns\/","title":{"rendered":"onion bacon and cheese buns"},"content":{"rendered":"

\"cheesy<\/a><\/p>\n

ok quick – take a piece of paper and a pencil and write down three of your favorite foods. don’t think about it, just write them down. are you finished? good. let’s review. the correct answers were onions, cheese and bacon. how’d you do? 2 out of 3? not bad, you get a gold star. hang your work on your fridge. now let’s get started.<\/p>\n

\"rolled<\/a><\/p>\n

the instructions for these buns look a bit complicated, but believe me, this recipes is easy. there are 2 hour-long rising periods for the bread, but you can also leave it in your fridge to rise overnight and whip them up in the morning for brunch.<\/p>\n

\"cheesy<\/a><\/p>\n

and the best part? these buns are basically an entire breakfast on the go. you’ve got your bread, bacon, and cheese – slap a fried egg on one of these, and you almost at a fully balanced meal (just add OJ).<\/p>\n

\"cheesy<\/a><\/p>\n

<\/p>\n

\"loaded<\/a><\/p>\n

onion bacon and cheese buns<\/strong>
\n adapted from the internet. makes about 16 buns.<\/p>\n

dough<\/strong>
\n 3\/4 cup water
\n 1\/2 cup milk
\n 1\/4 cup butter
\n 1\/4 cup honey
\n 1 egg (beaten)
\n 3 1\/2 – 4 cups flour
\n 4 tsp instant yeast
\n 1 1\/4 tsp salt<\/p>\n

filling<\/strong>
\n 1\/2 cup butter
\n 1\/3 cup green onion
\n 1\/3 cup white\/yellow onion
\n 1 Tbsp garlic (minced)
\n 2\/3 cup cooked crispy chopped bacon
\n 2 1\/2 cups Gruyere cheese<\/p>\n

1. to make the dough, heat the water, milk and water in a sauce pan just until the butter melts (do not boil). pour mixture into a large bowl and allow to cool. add honey and 1 1\/2 cups flour, mix until smooth. add egg and yeast and mix until smooth. allow to sit for 15 minutes uncovered.<\/p>\n

2. add salt and 1 cup of flour. pour dough onto a floured surface and slowly add remaining flour until it no longer sticks. knead for 8-10 minutes. place in a lightly oiled bowl, cover and let rise in warm place for about an hour.<\/p>\n

3. while the dough is rising, melt butter for the filling in a saucepan. add the garlic and saute. add the onions until they are tender. add in bacon and stir until combined. remove from heat and set aside to cool.<\/p>\n

4. after the dough has risen, pour onto a floured surface. punch down into a small rectangle and roll out to a 12×24 inch rectangle. pour filling evenly onto the dough, leaving about 1\/2 inch around all edges. sprinkle half of cheese on top of the filling.<\/p>\n

5. fold over the 1\/2 inch of dough on the edges and roll the dough lengthwise into a jellyroll. pinch the seam closed with your finger. cute the jelly roll into 16 pieces. place each piece into a lightly greased muffin tin. cover with a towl and let rise for another hour.<\/p>\n

6. when they have doubled in size, sprinkle with remaining cheese and bake at 350 F for 15-20 minutes. let them rest for 5 minutes in the tins before trying to get them out to cool on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"

ok quick – take a piece of paper and a pencil and write down three of your favorite foods. don’t think about it, just write them down. are you finished? good. let’s review. the correct answers were onions, cheese and bacon. how’d you do? 2 out of 3? not bad, you get a gold star. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-r","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":10,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/27\/revisions"}],"predecessor-version":[{"id":289,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/27\/revisions\/289"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}