Bacon Scallion Milk Buns

Bacon scallion milk buns recipe

The savory Bacon Scallion Milk Buns are soft, fluffy, and taste with a delicate scallion scent. It is the best homemade bread recipe to serve any time on any occasion, especially for the holidays.

The Bacon scallion milk buns are incredibly delicious with a crisp outer and stuffed with bacon and scallion. Bake a few of those savory milk buns for the next day’s breakfast, lunch, or serve as the dinner rolls are delightful.

These delicious bacon scallion milk buns are easy to prepare and last long. If you are looking for something tasty and simple for the Christmas dinner menu, then this is the one.

What are the ingredients?

Bread Dough

  • Bread Flour 
  • All-purpose Flour 
  • Active Dry Yeast 
  • Granulated Sugar 
  • Egg
  • Milk 
  • Unsalted Butter

Fillings

  • Mayonnaise
  • Scallion
  • Bacon

How to make bacon scallion milk buns?

  • Add bread flour, all-purpose flour, yeast, sugar, two tablespoons of beaten egg, and milk in a large mixing bowl. Mix the ingredients with a stand mixer on medium-high speed, and combine well into a smooth dough. Add butter, continue kneading the dough for 10 to 15 minutes until more elastic.
  • Cover the dough with plastic wrap and let it rise for 45 to 1 hour until doubled in size in a warm area. I usually leave the dough in the microwave and leave a cup of hot water aside.
  • Once the dough has been raised doubled in size, transfer it to a floured counter. Gently press the dough to release the air from it. Then, flatten the dough in a rectangle with the pin roller.
  • Evenly spread the mayonnaise on the dough, and sprinkle the chopped scallion and bacon on the top. Roll up the dough and pinch the seam to seal.
  • Cut the dough into six equal portions with a kitchen knife.
  • Place the dough in a greased rectangular baking pan on inch apart. Let the dough rise for 45 minutes until puffy in a warm area.
  • Gently brush the top of the bread with the remaining beaten egg.
  • Preheat the oven to 356°F (180°C), and bake the bread for 25 minutes until golden brown.

Tips for baking

  • For the bacon, you can prepare it in two ways. First, sprinkle the chopped bacon directly on the dough and bake it through with the bread. Second, you can pan fry the bacon until crispy then sprinkle it on the dough before rolling up. Both ways will make a tasty bread roll.
  • If you want to make a party tray bacon scallion milk buns, you can simply double the portion of the ingredients. Cut and assemble each milk buns into a mini rolls, and bake them with a bigger baking pan instead.

Can I make the bacon scallion milk buns ahead of time?

Yes, you can bake the bacon scallion milk buns one day before and serve them at room temperature on the next day. Or warm them with a toast oven before serving.

How to store the bacon scallion milk buns?

Wrap each bread roll with aluminum foil, and store them in the Ziploc bags. You can either leave them on your kitchen counter at room temperature for up to three days or refrigerate them for one week. Reheat the chilled bread with a toast oven. After two days at room temperature, the bread rolls are still soft and tasty.

More simple and delicious recipes you may enjoy with the bread.

French Onion Soup

Pumpkin Shrimp Pasta

Avocado Shrimp Salad

Datemaki- Japanese Sweet Rolled Omelette

Yield: 6

Bacon Scallion Milk Buns

Bacon Scallion Milk Buns

The savory Bacon Scallion Milk Buns are soft, fluffy, and taste with a delicate scallion scent. This delicious homemade bread recipe is the best to serve for breakfast and dinner rolls.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

  • 1 1/2 cups Bread Flour 
  • 1/4 cup All-purpose Flour 
  • 1 teaspoon Active Dry Yeast 
  • 2 tablespoon Granulated Sugar 
  • 1 Egg, divided
  • 1/2 cup Milk 
  • 1 1/2 tablespoon Unsalted Butter 

Filling

  • 2 tablespoons Mayonnaise
  • 1 cup Scallion, chopped 
  • 1 cup Bacon, chopped 

Instructions

  1. Add bread flour, all-purpose flour, yeast, sugar, two tablespoons of beaten egg, and milk in a large mixing bowl. Mix the ingredients with a stand mixer on medium-high speed, and combine well into a smooth dough. Add butter, continue kneading the dough for 10 to 15 minutes until more elastic.
  2. Cover the dough with plastic wrap and let it rise for 45 to 1 hour until doubled in size in a warm area. I usually leave the dough in the microwave and leave a cup of hot water aside.
  3. Once the dough has been raised doubled in size, transfer it to a floured counter. Gently press the dough to release the air from it. Then, flatten the dough in a rectangle with the pin roller.
  4. Evenly spread the mayonnaise on the dough, and sprinkle the chopped scallion and bacon on the top. Roll up the dough and pinch the seam to seal.
  5. Cut the dough into six equal portions with a kitchen knife.
  6. Place the dough in a greased rectangular baking pan one inch apart. Let the dough rise for 45 minutes until puffy in a warm area.
  7. Gently brush the top of the bread with the remaining beaten egg.
  8. Preheat the oven to 356°F (180°C), and bake the bread for 25 minutes until golden brown.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 220Total Fat: 7.9gSaturated Fat: 3.1gCholesterol: 28mgSodium: 216mgCarbohydrates: 29gFiber: 1.5gSugar: 0.9gProtein: 7.5g
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