We had you at bacon, right? These tender and buttery yeast dough pinwheels with sweet caramelized onions, salty bacon, and creamy Gruyere cheese would be a perfect and a little fancy addition to your Thanksgiving breadbasket!
- 1/3 cup warm water (100°F to 110°F)
- 1 1/2 teaspoons active dry yeast
- 2 tablespoons plus 1 tsp. granulated sugar, divided
- 2/3 cup whole milk, warmed
- 2 large eggs
- 1/2 cup butter, melted, divided
- 4 cups bread flour
- 2 1/2 teaspoons kosher salt, divided
- 12 ounces (6 to 7 slices) thick-cut bacon, chopped (about 2 1/2 cups)
- 3 medium-size yellow onions (about 1 3/4 lb.), thinly sliced (about 7 cups)
- 1/2 teaspoon black pepper
- 4 ounces Gruyere, finely shredded (about 1 1/2 cups)
- 1 tablespoon chopped fresh flat-leaf parsley
- Stir together water, yeast, and 1 teaspoon of the sugar in a small bowl; let stand until foamy, about 5 minutes.
- Combine yeast mixture, milk, eggs, 6 tablespoons of the butter, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a dough hook. Mix on low until well combined, about 10 seconds. While mixer is running on low, gradually add flour and 2 teaspoons of the salt until incorporated. Increase speed to medium, and continue beating until dough is smooth and elastic, about 4 minutes. Dough will be sticky. Transfer to a lightly greased large bowl. Cover with plastic wrap, and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until crisp, 12 to 14 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour