Shorty With Onion Bacon Jam Recipe

Make dough

In a large bowl combine flour, instant yeast, sugar, and salt. Whisk to combine.

In a separate small bowl or measuring cup whisk warm milk, warm water and the egg until combined. Add softened butter and whisk briefly.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed 4–5 minutes.

Lightly oil a clean bowl with the vegetable oil. Place kneaded dough in the bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch dough down gently, divide into 6 equal pieces (approx. 2 oz / 55 g each). Shape into small round buns by tucking edges under to form a smooth top.

Place buns on a parchment-lined baking sheet about 1 inch apart. Cover loosely and let rise 30–40 minutes until puffy.

Preheat oven to 375°F (190°C). Brush tops with a little milk or beaten egg if desired for sheen. Bake for 12–15 minutes until golden and an internal temperature of ~190°F (88°C). Remove and cool on a wire rack.

Cook bacon

Place a medium skillet over medium heat and add the bacon slices. Cook until bacon is crisp and browned on both sides, about 6–8 minutes, flipping as needed. Remove bacon to a paper towel-lined plate leaving rendered fat in the pan. Reserve about 1 tablespoon fat in the skillet; discard excess or save for another use.

Add the thinly sliced onion to the bacon fat in the skillet. Sauté over medium-low heat, stirring occasionally, until onions are soft and caramelized, about 15–20 minutes. If they brown too quickly, reduce heat.

When onions are soft and beginning to golden, add minced garlic and cook 30–60 seconds until fragrant.

Crumble or chop the cooked bacon and return about half of it to the skillet with the onions (reserve remaining bacon for topping if desired). Stir in brown sugar, apple cider vinegar, maple syrup, Dijon mustard, and soy sauce.

Stir to combine and let the mixture bubble gently. Add the water to deglaze the pan, scraping up any browned bits. Continue to simmer over low heat until jam thickens to a spoon-coating consistency, about 6–8 minutes. Taste and season with black pepper; add a pinch of salt only if needed (bacon and soy are salty).

Remove from heat and let cool slightly. The jam will thicken as it cools. Transfer to a bowl and set aside until assembly.

Slice each cooled Shorty bun horizontally. If you prefer warm sandwiches, split and lightly butter the cut sides, then toast face-down in a skillet or under a broiler until golden, about 1–2 minutes.

Place a slice of cheddar on the bottom half of each bun. If you want the cheese melted, pop assembled bottoms under broiler 30–60 seconds just until cheese softens (watch closely).

Spoon 1 to 1.5 tablespoons of onion bacon jam over the cheese on each bun bottom. Sprinkle a few reserved crumbled bacon pieces on top for texture.

Top with a small handful (about 1 teaspoon) of microgreens or arugula, season lightly with black pepper and a tiny pinch of salt if desired, then place top bun to finish the Shorty.

Serve warm or at room temperature. Leftover jam keeps refrigerated for up to 5 days; reheat gently before using.