3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 lg egg ( beaten )
4 cups bread flour
4 tsp instant yeast
1 1/4 tsp salt
1/2 cup butter
1/3 cup chives (chopped )
1/3 cup shallots (chopped )
1/3 cup onions ( chopped )
1 tbsp garlic ( minced )
2/3 cup crispy chopped bacon
2 1/2 cups Gruyere cheese
Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil.
Pour mixture into a mixing bowl and allow cooling to lukewarm. Add in honey and 1 1/2 cups of flour mix till smooth. Add in lightly beaten egg and yeast mix till smooth. Allow to sit uncovered for 15 minutes.
Mix in salt and 1 cup of flour.
Pour out onto a floured surface and slowly add remaining flour just till dough no longer sticks to the counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl.
Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for about 1 hour or till double in bulk.
For filling, melt butter in a medium sized fry pan. Add in garlic saute for about a minute. Add in chives, shallots and onions, till onions are tender. Add in the cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a lightly floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges.
Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll the dough like a jelly roll. Pinch the seam closed with your fingers.
Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with the remaining cheese.
Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack.