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1
Put all the ingredients for the dough into a bread maker and start it.
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2
Once it's done, transfer to a bowl and place in the vegetable compartment of your fridge overnight.
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3
In the morning, punch down the risen dough.
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4
Divide the dough into 24 portions, roll into balls, and let rest.
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5
The total weight of the dough is 530 g, so each one should weigh about 22 g.
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6
Once made into balls, arrange on a tray lined with parchment paper.
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7
Let the dough rise a second time in an oven on the dough rising setting for 15 minutes at 95F (35C).
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8
My oven takes about 20 minutes to preheat, so let it sit on electric carpet (or in another warm place) while it heats.
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9
For prepping the toppings, thinly sliced the onion and roughly chopped the bacon.
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10
Once the oven is done preheating, randomly sprinkle the onions, bacon and cheese on top of the dough.
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11
Don't worry if bits fall between the balls of dough.
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12
You could put mayo and parsley on top too, if you like.
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13
Bake for 20 minutes at 375F (190C).
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14
(I baked it on the bottom rack, but it might be better on the center rack.
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15
I steamed it for one minute with the steam setting on my electric oven when I first put it in, before baking).
