Emmanuel Duverneau

1: In a small bowl combine warm water, milk, yeast, and sugar. Mix, cover with plastic wrap, and set for 15 minutes.

2: Beat 1 egg and set aside.

3: In a stand mixer, whisk flours with salt. Add butter and mix until it makes crumbs.

4: Add in the yeast mixture and beaten egg. Mix until dough forms.

5: Using the dough hook attachment, knead dough until smooth and elastic, about 10 minutes.

6: Shape dough into a ball and place back in the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, 1 to 1.5 hours.

7: Separate dough into 8 equal parts and gently roll into dough balls. Place dough balls 2 inches apart on a baking sheet lined with parchment paper. Cover with a clean towel and let rise in a warm place for 1 hour.

8: Fill a large baking pan with water and place on the oven floor. Preheat oven to 410°F.

9: Beat the remaining egg and brush the tops of the buns. Sprinkle with sesame seeds.

10: Bake on the center rack for 15 minutes, until golden brown. Turn halfway through so buns can cook evenly.

11: For the bacon jam, cut the bacon into small pieces and cook in a pan over medium high heat for about 10 minutes. Stir frequently until just crispy.

12: Remove and reserve about 1 tablespoon of bacon grease in the pan. Add the onions to the pan and cook for about 10 minutes. Season with salt and pepper and reduce heat to low.

13: Add half the thyme and all the garlic, and cook for another 5 minutes, stirring occasionally.

14: Add the brown sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.

15: Add the bacon and water and continue to cook for 5 minutes.

16: Then add balsamic vinegar and remaining thyme. Stir occasionally until the onions are thick and jam-like, about 25-30 minutes.