Bacon Rolls

Warm the milk until it's lukewarm (not hot, or the yeast will die).

Dissolve the sugar and fresh yeast in the warm milk.

Let the mixture sit for 5–10 minutes until it becomes foamy. This shows you that the yeast is active.

Mix the flour and salt in a large bowl.

Add the egg, yeast mixture, water, and melted butter.

Knead everything into a smooth and elastic dough, which takes about 5–8 minutes, best with a stand mixer or your hands.

Cover the dough with a clean kitchen towel.

Let it rise in a warm place for about 1 hour until it has roughly doubled in size.

Fry the bacon cubes in a pan until slightly crispy, then let them cool down well.

Mix the cooled bacon with the grated cheese.

Divide the risen dough into 12 equal pieces.

Flatten each piece of dough, add 1–2 tablespoons of the bacon-cheese filling, and then shape it into a nice ball.

Place the shaped rolls on a baking sheet lined with parchment paper.

Cover them again and let them rest for another 20–30 minutes. They should rise a bit more.

Preheat your oven to 200°C (392°F).

Brush the rolls with the egg yolk before baking, this gives them a nice shine.

Bake the rolls for 15–20 minutes until they are golden brown and baked through.

Let the bacon rolls cool down briefly.

They taste best when you enjoy them still warm!