- Prep time: 20 minutes
- Cook time: 20 minutes
- 1 cup milk
- ½ cup water
- 3 teaspoons active yeast granules
- 2 teaspoons sugar
- 4 cups high grade flour
- 1 teaspoon salt
- 25 grams butter, melted
- 3 rashers NZ free farmed or free range pork streaky bacon per person
- 1 Henergy cage-free egg per person
1. Heat the milk in a bowl or small saucepan until lukewarm. Mix in the yeast and sugar, set aside for 5 minutes until frothy.
2. Sift the flour and salt into a large bowl. Pour in the yeast mixture, melted butter and enough cold water to form a soft dough. You may need slightly less than the ½ cup.
3. Turn out onto a lightly floured surface and knead for 7-10 minutes until the dough is smooth and elastic, a cake mixer with a dough hook or a bread maker on dough setting can make light work of this. Lightly grease the mixing bowl with a little butter or oil and return the dough to the bowl. Cover with a clean tea towel and place in a warm spot for about 1 – 1 1/2 hours until doubled in bulk.
4. Divide the dough into 8 balls, lightly roll these and sit on a baking tray, allowing enough room for each ball to double in size. Cover with the same tea towel and set aside until well risen, this should take about 20 minutes.
5. Preheat the oven to 180°C. Brush the buns with milk and then bake for 15 minutes until golden and hollow sounding when tapped. Set aside to cool a little while the bacon is cooking.
6. Preheat a large-sized frying pan or preheat a grill and cook bacon until just crisp. Drain on paper towels. At the same time poach eggs in a pan of simmering water.
7. Slice each roll in half, spread with butter and then fill with bacon.
By dividing the dough into 12 you can also make small dinner sized rolls for other occasions.