Ingredients for Asiago Baco Buns
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon Splenda Sugar Substitute
- 2 tablespoons olive oil
- 3 cups white flour
- Whole Wheat Flour
- Vital Wheat Gluten
- 2 1/4 teaspoons fast rising yeast
- 1 cup shredded Asiago cheese
- Bacos Bacon Bits
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped dried onion
- 1 tablespoon smoked paprika
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How to Make Asiago Baco Buns
- In a large bowl, combine 1 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 cup grated Parmesan cheese to the yeast mixture.
- Gradually add 3 cups all-purpose flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a bread machine's dough cycle.
- Incorporate 1 cup shredded Asiago cheese and 1/4 cup finely chopped dried onion and 1 tablespoon smoked paprika for smoky bacon flavor.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bun.
- Place the buns on a baking sheet lined with parchment paper.
- Let the buns rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
3g
Carbs
15g
