Bourbon Maple Bacon Rolls (Print Version)
# Ingredients:
01 -
1 pound thick-cut bacon.
02 -
1/2 cup brown sugar.
03 -
4 tablespoons maple syrup.
04 -
2 tablespoons bourbon.
05 -
1 teaspoon cracked black pepper.
06 -
1/4 cup all-purpose flour.
07 -
3/4 cup water.
08 -
3 1/2 cups all-purpose flour.
09 -
1/3 cup granulated sugar.
10 -
2 teaspoons instant yeast.
11 -
3/4 teaspoon fine sea salt.
12 -
1/2 cup whole milk, room temperature.
13 -
1 large egg, room temperature.
14 -
4 tablespoons unsalted butter, softened.
15 -
1/2 cup unsalted butter, room temperature.
16 -
2/3 cup light brown sugar.
17 -
2 teaspoons cinnamon.
18 -
1 cup candied bacon strips.
19 -
4 tablespoons unsalted butter, room temperature.
20 -
2 oz cream cheese, room temperature.
21 -
3/4 cup powdered sugar.
22 -
2 tablespoons maple syrup.
23 -
1/2-1 teaspoon bourbon.
24 -
1/2 cup candied bacon strips for topping.
# Instructions:
01 -
Mix sugar, maple syrup, bourbon, pepper. Coat bacon, bake at 375°F for 30-40 minutes. Cool, cut some into strips, crumble rest.
02 -
Cook flour and water until paste-like. Set aside to cool.
03 -
Mix dry ingredients. Add egg, milk, tangzhong. Knead 2 minutes. Add butter gradually. Knead 8-10 minutes more. Rise 1 hour.
04 -
Roll dough to 15x18 rectangle. Spread filling mixture. Sprinkle bacon. Cut into strips, roll up. Rise 1 hour. Bake at 325°F for 24-30 minutes.
05 -
Mix butter and cream cheese. Add sugar, maple syrup, bourbon. Frost warm rolls. Top with bacon strips.
# Notes:
01 -
Use weight measurements for best results.
02 -
Can prepare night before and rise in fridge.
03 -
Tangzhong method creates softer rolls.