Cheese and bacon milk bun tray bake

Everyone loves a cheese and bacon roll, but after you have them fresh out of the oven you'll never buy them again

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250g

500g

3x500g

600g

750g

500g bread flour, plus extra for dusting

2 x 7g sachets instant dried yeast

1/3 cup caster sugar

1 teaspoon cooking salt

2 eggs

150g rindless bacon rashers, finely chopped

Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk, butter and one egg.
Using an electric mixer with the dough hook attached, mix dough on low speed for 2 minutes or until combined. Increase speed to medium. Beat for a further 6 to 8 minutes or until mixture comes away fromthe sides of the bowl.
Place dough into a large oiled bowl. Cover and stand in a warm, draught-free place to prove for 1 hour or until the dough has almost doubled in size.
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead until smooth. Shape dough into 12 balls. Place on a baking paper-lined baking tray, about 1cm apart. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour until dough has almost doubled in size.
Meanwhile, preheat oven to 200C/180C fan-forced. Beat remaining egg in a small bowl until combined. Brush dough tops with egg. Top with bacon, then cheese. Bake for 20 to 25 minutes or until rolls sound hollow when tapped and cheese is golden. Transfer rolls, top side up, onto a wire rack to cool. Serve warm or at room temperature.