Parmesan Bacon Yeast Knots
1/2 cup warm water
3 Tb. sugar
2 1/2 tsp dry active yeast
1 large egg
1/2 cup milk
1 1/2 tsp. salt
4 cups all-purpose Gold Medal Flour
5 Tb. melted unsalted butter
1/2 cup shredded parmesan cheese
24 strips thin bacon
Pour warm (not hot) water in the bowl of a stand mixer with a bread hook. Add the sugar and swirl around to dissolve the sugar and cool the water just a tad. Then sprinkle the yeast on top of the water the let it sit 10 minutes to foam. Once the yeast is foamy, add the egg, milk and salt. Start the stand mixer and slowly add in the flour. Once the flour starts to come together, add the butter and parmesan cheese. Use the mixer to "knead" the dough for 5 minutes.
Lift the dough and oil the sides of the bowl. Then place the dough back in the bowl and cover with plastic wrap. Let the dough rise for 2 hours in a warm part of the kitchen. Preheat the oven to 425 degrees F and line two rimmed baking sheets with parchment paper.
Cut the dough into 24 even strips. Lay one piece of bacon out at a time. Roll a piece of dough on the counter until it's the same length as the bacon. Then lay the dough rope on top of the bacon. Fold and tie into a loose knot and lay on the baking sheet. Repeat.
Once each baking sheet has 12 knots, allow it to rest and rise another 20 minutes before placing in the oven. Bake for 15-20 minutes until the yeast rolls are golden brown and the bacon is slightly crisp. Remove and cool 5+ minutes before serving. Serve warm.