Combine with the egg and milk for a combined weight of 200 g
Put all the ingredients for the dough into a bread maker and start it. Once it's done, transfer to a bowl and place in the vegetable compartment of your fridge overnight.
In the morning, punch down the risen dough.
Divide the dough into 24 portions, roll into balls, and let rest. The total weight of the dough is 530 g, so each one should weigh about 22 g.
Once made into balls, arrange on a tray lined with parchment paper.
Let the dough rise a second time in an oven on the dough rising setting for 15 minutes at 95℉ (35℃).
My oven takes about 20 minutes to preheat, so let it sit on electric carpet (or in another warm place) while it heats.
For prepping the toppings, thinly sliced the onion and roughly chopped the bacon.
Once the oven is done preheating, randomly sprinkle the onions, bacon and cheese on top of the dough. Don't worry if bits fall between the balls of dough. You could put mayo and parsley on top too, if you like.
Bake for 20 minutes at 375℉ (190℃). (I baked it on the bottom rack, but it might be better on the center rack. I steamed it for one minute with the steam setting on my electric oven when I first put it in, before baking).
Story Behind this Recipe
Easy to make, and piping hot when freshly done. Top with onion, bacon, and cheese.
When you're done kneading, put it in the refrigerator. Let the dough sit in the fridge for 6-8 hours (or for a little longer if you oversleep).