Summary

Ingredients

• 750 g flour
• 1 ½ pack yeast (dry yeast)
• 1 teaspoon salt, lightly heaped
• 1 pinch (s) sugar
• 500 ml buttermilk
• 100 ml water
• Chili powder, amount as desired
• 200 g bacon, smoked, mixed, diced
• 200 g cheese, Emmentaler, rated

For covering:

• 1 egg yolk
• 2 Table spoons milk
• 100 g cheese, Emmentaler, rated
• 50 g bacon, smoked, mixed, diced

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Instructions

1. The buttermilk should not come straight out of the refrigerator, if possible, but should stand at about room temperature for half an hour.
2. Mix the flour, yeast and chili powder and sift into a bowl.
3. Add sugar and salt, slowly pour in the buttermilk and stir in with the dough hook of the hand mixer (mixer).
4. Then stir in the 200 g of diced bacon and 200 g of grated cheese.
5. Only add enough of the 100 ml lukewarm water that the dough is homogeneous and not too thin (greasy).
6. Dust the dough with a little flour, cover with a clean kitchen towel and put in a warm place for 40 minutes to rise for the first time (ideal: oven at approx. 40-50 ° C).
7. Knead the dough thoroughly with your hands, shape rolls of any size and place on the baking sheet. (I get 9 large or 12 regular rolls from this amount of dough).
8. Cover the tray with a clean tea towel and place in the oven for the second time (25 minutes).
9. Take the tray out of the oven and preheat the oven to 200 ° C.
10. Whisk egg yolks with milk and a pinch of salt and brush the rolls with it, sprinkle with bacon and cheese and slide a rail under the middle rail in the oven for about 30 minutes at 200 ° C.
11. If you don`t like the slightly sour note of buttermilk: The rolls also work very well with normal milk.
12. You can also make nice buns (mini rolls) according to this recipe, the baking time is then reduced to about 20 minutes