Bacon Cheddar Breakfast Buns

1. 1

   Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.

2. 2

   Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).

3. 3

   Punch down and roll it out into a large rectangle, about 1/2 inch thick.

4. 4

   Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.

5. 5

   Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.

6. 6

   SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.

* Per serving · 4 servings · Values may vary.