Add the flour, salt and yeast, water combo to the metal bowl and select. BREAD/ BRIOCHE programme. If it isn't well combined, run the same programme again.
Place the dough a large bowl and cover with a damp towel for 1 hour.
On a floured bench, knock back the dough. Roll into a large log and shape into 12 equal roll shapes.
Line a tray with baking paper and put the rolls on it. Cover with a damp towel for 30 minutes.
Preheat the oven to 240 degrees celsius.
Squash the rolls down slightly. Whisk the egg and milk together and brush the tops of the buns.
Combine the grated cheese and bacon and cover the tops of the buns.
Lower the oven temp to 200 degrees celsius and place the buns in the oven for 20 minutes.
Remove and place on a wire rack.
Notes
These freeze well in containers.Read my suggestions in the blog post for proving dough in cooler weather.