Equipment Needed
- Stand mixer with dough hook (or large bowl and sturdy spoon)
- Two 9-inch round cake pans or a 9×13 baking dish
- Small saucepan
- Mixing bowls
- Rolling pin
- Sharp knife or pastry scraper
- Pastry brush
- Kitchen thermometer
- Parchment paper
- Whisk
Step-by-Step Instructions
I always start by waking up the yeast, which feels like breathing life into the dough. In the bowl of my stand mixer, I combine the warm milk, the packet of yeast, and a pinch of the granulated sugar. I give it a quick stir and let it sit for about 5-10 minutes. When it becomes foamy and frothy on top—like a little yeasty cappuccino—I know it’s alive and ready. If it doesn’t foam, the yeast is old or the milk was the wrong temperature, and it’s best to start over. Once it’s frothy, I add the rest of the sugar, the melted butter, eggs, and salt. I mix this with the paddle attachment on low until it’s just combined.
Now, I switch to the dough hook. With the mixer on low speed, I add the flour, one cup at a time, until the dough starts to pull away from the sides of the bowl. I usually stop around 4 ¼ cups. The dough should be soft and slightly tacky, but not overly sticky. I then let the mixer knead the dough on medium speed for a full 5-7 minutes. This kneading time is non-negotiable; it develops the gluten, which gives the rolls their wonderful, pillowy texture. I then place the smooth dough in a greased bowl, turn it to coat, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1-1.5 hours, or until doubled in size. I often put it in my oven with just the light on.
While the dough rises, I cook my bacon. I lay the strips on a foil-lined baking sheet and bake at 400°F for about 15-20 minutes until very crispy. I let it cool, then crumble it into small bits. I also mix my filling in a small bowl: the brown sugar and cinnamon. Once the dough has risen beautifully—it should feel light and airy—I punch it down to release the air. On a lightly floured surface, I roll it out into a large rectangle, about 18×24 inches. I spread the softened ½ cup of butter all over the surface, leaving a small border. Then, I sprinkle the cinnamon-sugar mixture evenly over the butter, followed by all of the crumbled bacon.(See the next page below to continue…)