-2 pints of water at no less than 110 degrees no more than 114 degrees
-1 pint of bailey's Irish cream
-3 oz. active dry yeast
Pour flour, sugar and salt into Kitchen Aid mixer. Attach the dough hook, turn mixer on, let mix dry ingredients. Prepare water by making sure water is at temperature. Add yeast to water, and 1 tablespoon of sugar. Whisk yeast and sugar in water until yeast is dissolved. Set aside for 4-5 minutes until yeast blossoms (if yeast doesn't blossom repeat steps).
Once yeast blossoms begin to pour into mixture with dough hook turning on low speed. Slowly add the yeast water, allow the dough to gather into ball. Once it begins to gather pour Bailey's Irish Cream.(If dough seems to wet, add flour accordingly; if dough is too dry sprinkle water according to allow to gather into a ball).
As the dough ball begins to form nicely add the melted butter, then add bacon. Turn dough hook up one speed, let dough gather completely until ball is one elastic ball. Once this is achieved turn off mixture, put dough ball on a floured surface. Then kneed dough ball by hand for 5 minutes. Ball should be smooth and elastic.
Cut dough ball into 2-3 ounce portions, depending on preference. Once dough is cut, form into round balls, and place each ball into a buttered muffin tin.
Put in warm, draft free place and allow to rise until doubled in bulk. About 1 hour. Once risen, turn oven to 325-350 depending on oven. Brush some melted butter on top of buns, and bake for 25 minutes or until golden brown and toothpick inserted comes out clean.
Bailey's Irish Cream Butter
-1 cup melted butter
-3 oz. brown sugar
-3 oz. Bailey's Irish Cream
-1 tsp of black pepper
-1/2 tsp granulated garlic
Mix well and dip bread.
Serve muffins hot with Bailey's Irish Cream Butter.