Loaded Bap Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with the granulated sugar in a small bowl. Sprinkle the active dry yeast over the top and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, add the flour and salt. Add the yeast mixture, warm milk (3 tbs), and softened butter. Knead on medium speed 6–8 minutes until a smooth, elastic dough forms. If mixture seems dry, add up to 1 more tablespoon of warm water; if too sticky, add up to 1 tablespoon flour.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 60–75 minutes.

Once risen, punch down the dough and roll it on a lightly floured surface into a rectangle about 10 x 12 inches and roughly 1/4 inch thick.

Spread the softened cream cheese evenly over the dough, leaving a 1/2-inch border. Sprinkle 1 cup of shredded cheddar evenly over the cream cheese. Starting from the long side, roll the dough tightly into a log (like a jelly roll).

Cut the log into 4 equal pieces. Place each piece cut-side up in a greased muffin tin or freeform on a lined baking sheet, spacing them so they can expand. Cover and let rise 30–40 minutes until puffy.

Preheat oven to 375°F (190°C). Beat the egg and brush lightly over each roll. Bake 18–22 minutes until golden brown and cooked through. Remove from oven and brush with 1 tablespoon melted butter. Let cool 5 minutes before assembling.

If using raw breakfast sausage or vegetarian patties, cook them according to package or recipe instructions until fully cooked (internal temperature 160°F/71°C for pork sausage). For pre-cooked sausage patties, warm in a skillet or oven 3–5 minutes until heated through. Keep warm.

If you want a melty cheese layer inside the bap, fold or press the cooked patty with a small handful (about 2 tablespoons) of shredded cheddar so it slightly adheres to the patty surface while hot.

Cook tater tots according to package instructions for a crispy result (bake or air-fry recommended). For oven: preheat to 425°F (220°C), spread tots on a rimmed baking sheet in a single layer, toss lightly with 2 tbs neutral oil, and bake 18–22 minutes, turning once halfway, until golden and crisp. For air fryer: arrange in a single layer and air fry at 400°F (200°C) for 12–15 minutes, shaking basket halfway.

Season hot tater tots immediately with 1/2 tsp salt and 1/4 tsp ground black pepper. Keep warm until assembly.

If using mayo drizzle: mix the mayonnaise with 1 teaspoon hot sauce to taste and thin with 1–2 teaspoons warm water if needed for drizzling consistency.

To assemble each Loaded Bap: slice one baked cruffin roll horizontally, leaving a hinge if desired. Place one cooked sausage or vegetarian patty on the bottom half, top with a generous spoonful (about 6) of crispy tater tots, and sprinkle with remaining shredded cheddar (about 2 tablespoons per bap) so it melts slightly from the warm components.

Drizzle with hot sauce (about 1 tablespoon per bap) and optional mayo drizzle. Garnish with sliced chives or green onions.

Close the bap, press gently, and serve hot. Repeat for remaining rolls.