Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the flour , sugar , yeast , and salt .
- Add the egg , milk , and cooled tangzhong . Mix on low speed for 2 minutes , or until a cohesive dough forms.
- With the mixer running, add the softened butter in ½-tablespoon increments , allowing each piece to fully incorporate before adding the next.
- Continue kneading the dough on medium-low speed for 8–10 minutes , or until it becomes smooth, elastic, and slightly tacky (it should stick only to the bottom of the bowl). Adjust with a little flour or milk if needed for optimal texture.
- Shape the dough into a smooth ball and place it seam-side down in a lightly buttered bowl. Cover with plastic wrap or a damp towel and let it rise in a warm area for 1 hour , or until doubled in size.
Step 4: Assemble the Rolls
- Turn the risen dough onto a lightly floured surface. Roll it out into a rectangle measuring approximately 38 x 46 cm , with the long side closest to you.
- In a mixing bowl, combine the room temperature butter , brown sugar , and cinnamon until smooth. Spread this mixture evenly over the dough using an offset spatula, leaving a 2.5 cm border along the top edge.
- Sprinkle the crumbled candied bacon evenly over the cinnamon sugar filling.
- Starting from the long side closest to you, tightly roll up the dough into a log. Pinch the seam to seal.
- Using a sharp knife or pizza cutter, slice the log into 12 equal pieces , each about 4 cm wide .
- Arrange the rolls in a parchment-lined 23 x 33 cm (9 x 13 inch) baking pan, leaving a little space between each roll.
Step 5: Proof and Bake
- Cover the pan with plastic wrap and let the rolls proof at room temperature for 1 hour , or until nearly doubled in volume.
- Meanwhile, preheat your oven to 162°C (325°F) .
- Bake the rolls on the center rack for 24–30 minutes , or until golden brown on top.
- Let the rolls cool in the pan set over a wire rack.
CONTINUE READING ON THE NEXT PAGE 🥰💕
