Ingredients
Method
1.Sieve flour, yeast, bread improver and salt into a large mixing bowl, then stir through parmesan. Make a well in the centre and add milk, half the melted butter and all but 1 tablespoon of the eggs – thiswill be used later to brush the tops. Stir to combine.
2.Place dough on a lightly- floured surface and knead for 12 minutes or until elastic. Place into a large bowl coated lightly with oil, cover with a tea towel and set aside in a warm place for 1 hour to double in size.
3.Heat olive oil and remaining butter in a frypan over medium-high heat. Add onions and sugar, then cook for 8 minutes before adding the bacon. Cook for a further 8-10 minutes, stirring regularly until mixture has caramelised. Remove from heat and allow to cool.
4.Remove air from the doughby punching once or twice (known as knocking back). Place dough on a lightly-floured work surface and knead lightly.Cut dough into 12 even pieces, flatten into discs and place a spoonful of onion mixture into the centre of each.
5.With clean hands, pinch dough over mixture to create a parcel. Place pinched-side down onto a lined baking tray 2cm apart. Set aside in a warm place for 20 minutes to prove again.
6.Preheat oven to 190°C. Combine flour and enough water in a small bowl to make a thick paste, then spoon into a piping bag. Combine extra tablespoon of milk with reserved egg.
7.Brush tops of buns with milk wash and pipe a cross over each. Bake for 25-30 minutes or until golden. Serve warm with melted butter.
