Instructions
1. Make the Candied Bacon:
Preheat oven to 375°F (190°C).
Line a baking sheet with foil and place a wire rack on top.
Mix brown sugar, maple syrup, bourbon, and pepper.
Coat each bacon slice in the mixture and lay on the rack.
Bake 20–25 mins or until caramelized and crispy. Cool, then chop into small pieces.
2. Make the Dough Starter (Tangzhong):
In a small saucepan, whisk together ¼ cup flour and ¾ cup water over medium heat.
Cook while whisking until it thickens to a paste (1–2 minutes). Let it cool slightly.
3. Make the Dough:
In a mixing bowl, combine tangzhong, flour, sugar, yeast, and salt.
Add egg, warm milk, and melted butter. Knead until smooth (about 8–10 mins).
Cover and let rise in a warm place until doubled, 60–90 minutes.
4. Roll and Fill:
Roll dough into a large rectangle (about 10×16″).
Spread softened butter, sprinkle brown sugar and cinnamon, then drizzle maple syrup.
Sprinkle chopped candied bacon.
Roll tightly and cut into 12 rolls.
5. Second Rise & Bake:
Place rolls in a greased 9×13″ pan. Cover and let rise again (30–45 minutes).
Preheat oven to 350°F (175°C).
Bake for 22–25 minutes, until golden brown.
6. Make the Glaze:
In a bowl, whisk powdered sugar, maple syrup, bourbon (if using), and enough milk to reach drizzling consistency.
7. Serve:
Drizzle glaze over warm rolls. Garnish with extra candied bacon bits if desired. Enjoy warm!
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