No need to get all Hot & Cross. These make-ahead breakfast buns are a snap. —INGRAIN Fall/Winter 2019
This is a great time to pull out an all-purpose, workhorse American blue like an Amish blue or Maytag, or a similar mild, earthy cheese like Gorgonzola Dolce.
Pairing The bold flavors (pungent blue cheese, smoky bacon) in the buttery buns pair and contrast well with a robust India Pale Ale. Try Next Coast IPA (Goose Island).
Makes 12 buns
1½ cups buttermilk
2½ teaspoons (1 package) active dry yeast
5 cups flour + more for dusting
⅓ cup sugar
1 teaspoon kosher salt
4 egg yolks (divided)
4 ounces (8 tablespoons) unsalted butter
8 ounces bacon
2 medium shallots
8 ounces (2 cups) blue cheese
1½ cups buttermilk + 2½ teaspoons (1 package) active dry yeast + 2 cups flour + ⅓ cup sugar + 1 teaspoon kosher salt + 1 egg + 3 egg yolks + 4 ounces (8 tablespoons) unsalted butter (melted) in the bowl of a stand mixer fitted with the dough hook attachment. Mix a few seconds until combined and let rest for 10 minutes; or use a wooden spoon or spatula to stir together ingredients in a large bowl.
3 cups flour (1 cup at a time) and mix on low speed until smooth, about 5 minutes (10 minutes if mixing by hand). Lightly cover bowl and refrigerate for 8 hours or overnight.
8 ounces bacon (chopped) in a large pan over medium-high heat until bacon begins to brown. Add 2 medium shallots (minced) to pan and cook until both are golden brown. Drain fat, let mixture cool, and crumble (or chop) 8 ounces (2 cups) blue cheese into small pieces. Fold cheese into bacon mixture and season to taste with freshly ground pepper.
Down dough on a lightly floured work surface and use your hands to shape it into a large rectangle (roughly 1” thick and 8 by 12” long). Smear filling over dough all the way to the edges and roll dough up snugly into a cylinder. (Use a bench scraper to help lift dough from work surface.) Slice cylinder in half, then cut each half in half, and each quarter into thirds to make 12 pieces.
Buns in a buttered 9” x 13” baking dish, spiral side facing up. (If spirals squish together, gently unroll them on your work surface, then re-form.) Lightly cover baking pan and let buns rise at room temperature until slightly puffy, 30 minutes to 1 hour.
Oven to 375°F. Whisk together 1 egg yolk + splash of water and brush buns with the egg yolk wash. Bake buns until golden brown, about 35 minutes (rotate pan back to front halfway through) and let cool in pan for about 10 minutes. Serve warm.
To get the breakdown on blue cheese, check out Winter Blues.