The Saturday before Labor Day is International Bacon Day! Is there a better way to celebrate the fruits of our labor than by eating bacon?!…I don’t think so my friends. These Bacon Cheddar Buns are made with the softest bread recipe EVER and rolled with the most delicious Bacon Cheddar spread. After eating these buns my son gave me possibly the greatest compliment I’ve ever received, he said these buns taste like “PURE LIFE” …now, I don’t know exactly what that means but I’m pretty sure it’s the highest praise he’s ever given to any food item. We’ve taken to calling these “Life Buns”
I have been asked to make these buns once a week. You can refrigerate them for 2-3 days after baking (they won’t last that long but theoretically you could ) they reheat in the microwave in under a minute or in the oven for 5-8 minutes. Great for breakfast or in a lunchbox as well.
For 15 of these buns start with half of the SOFTEST BREAD RECIPE EVER and let the dough rise for an hour. Make a loaf of bread or some rolls with the rest of the dough…or double the Bacon Cheddar spread recipe and make more buns. I used my recipe for homemade cured and smoked bacon but you can use bacon from the grocery store.
Then make this recipe for Bacon Cheddar Spread/Dip
8 ounces bacon
1 tablespoon reserved bacon fat
8 ounces sharp cheddar cheese
4 tablespoons mayonnaise
2 tablespoon grated raw onion
½ teaspoon granulated garlic
Chop the bacon into ¼ inch pieces. Place bacon into a cold pan, place over medium heat and cook until the bacon is crisp. Remove cooked bacon and let cool, reserve 1 tablespoon of bacon fat.
Shred cheddar cheese in a food processor, add all the other ingredients to the processor and process until well blended and spreadable, about 45 seconds.
Bacon Cheddar Buns Recipe
Divide the dough into 15 sections. Roll a section into an oval about 5 by 2 inches and spread with Bacon Cheddar Spread and roll it up. Repeat with the remaining dough sections. Place on a baking tray lined with parchment paper and let rise for an hour. Brush with milk or egg wash and bake for about 20 minutes. Place a sheet of foil over if they’re getting too dark. Let cool on the pan for about 5 minutes then transfer to a rack to cool completely.
Need even MORE BACON? Check out these posts by my blogger buddies the #BACONMAFIA but let me warn you I will not be held responsible when you drool on your screen.
And then there’s this Bacon, Spinach and Chicken Skillet Pizza by ChewsyLovers.com YUM! Click here for the recipe
FoodLoveTog.com hit it out of the park with Shrimp with Cheddar and Bacon Polenta Get the recipe