How do you make a cheesy pull apart better? Put bacon on top.
For the dough:
Mix 1 cup of warm water, the yeast and sugar in a small bowl and set aside for a few minutes to activate. Repeat in another bowl. In a large bowl add, salt 4 cups of flour, 1 cup of water and the oil; mix well. Add the yeast and knead into the forming dough and gently knead in to bowl until it comes away from the sides; repeat in a second bowl. Turn out onto a lightly floured bench and continue to knead. Add more flour until the dough has a smooth, soft but not sticky texture, depending on the humidity it could take between a quarter and a whole cup of flour. Cover the dough ball with a thin layer of olive oil, return to the large mixing bowl, cover the bowl with cling film and then float the bowl in a basin of warm water, just above body temperature, until it doubles in size.
For the toppings:
Chop the parsley and mix with a little olive oil.
For the filling:
Weigh out, then break up the cream cheese, combine with the 3-cheese mix and sour cream. Finely chop the chives and parsley and mix through the cheese with a few grinds of black pepper, and zest of 1 lemon.
Roll out the dough into 1.5” wide lengths and cut into 1-inch pieces. Cover the dough with just damp paper towels to prevent it from drying out. Work into 3.5-inch circles that are slightly thicker in the middle, add 1 teaspoon of filling and fold the dough around it, sealing the filling in the dough, arrange on two very large paper-lined baking trays in a spiral pattern.
Gently brush the tops of the filled dough balls with water and decorate them with sesame seeds, very finely diced bacon and cheddar cheese. Loosely cover with cling film and sit the baking tray on the top of a bowl or glasses over a basin of very warm water, ensure the tin is not touching the water. The warm air above the water will force the dough to rise gently and evenly. Leave to rise more slowly for at least half an hour.
For the garlic butter:
Mince 2 cloves of garlic, very finely chop the rosemary, add both to melted butter with a pinch of salt.
Cook at 200°C for 18 minutes, then take the bread out of the oven and very liberally brush on the garlic butter with a pastry brush, ensuring the whole surface of the bread is covered, there will be some pools of butter.
Return the buttered bread to the oven to cook it for a further 5 minutes. Once baked cool 5 minutes on the trays before sliding the buns onto a cooling rack, decorate the buns with the finely chopped lightly oiled parsley to accentuate the pattern.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department.
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