Ingredients:

  • 1 cup (240ml) warm milk
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • ¼ cup (57g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 8 slices bacon, cooked until crispy and crumbled
  • 6 large eggs
  • ¼ cup (60ml) milk or cream
  • Salt and pepper to taste
  • 2 cups (225g) shredded cheddar cheese
  • Optional: 2 tablespoons chopped fresh chives or green onions
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Activate the yeast in warm milk with sugar.
  2. Combine the yeast mixture with melted butter, salt, and egg in a large bowl or stand mixer.
  3. Gradually add flour, mixing until a shaggy dough forms.
  4. Knead the dough (by hand or with a dough hook) until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  6. Cook bacon until crispy, crumble, and set aside.
  7. Whisk eggs with milk/cream, salt, and pepper.
  8. Scramble the eggs in a lightly greased skillet until cooked but still slightly moist. Cool slightly.
  9. Punch down the risen dough.
  10. Roll out the dough into a large rectangle.
  11. Sprinkle the dough evenly with crumbled bacon, scrambled eggs, cheddar cheese, and optional chives/green onions.
  12. Roll the dough up tightly like a log.
  13. Cut the log into 8 equal slices (rolls).
  14. Place the rolls on a parchment-lined baking sheet, leaving space between them. Cover and let rise again for about 30 minutes.
  15. Preheat oven to 375°F (190°C).
  16. Brush the rolls with egg wash.
  17. Bake until golden brown (about 20-25 minutes). Let cool slightly before serving these breakfast rolls.