Lithuanian Bacon Buns
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
dough
- 3 - 3 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1 envelope fleischmann fast rising yeast
- 1 teaspoon salt
- 1⁄2 cup water
- 1⁄2 cup milk
- 1⁄4 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg
- 1 egg, beaten with
- 1 tablespoon water
-
bacon filling
- 1⁄2 lb sliced bacon, cut into 1/2 inch pieces
- 3⁄4 cup chopped onion
directions
- In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
- Heat water, milk, sour cream, and butter until very warm (120° to 130°F).
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; flatten to 3-inch rounds.
- Place one rounded tablespoon Bacon Filling on center of each.
- Bring edges of dough up to enclose filling; pinch to seal.
- I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
- Place, pinched sides down, on greased baking sheet, about 2 inches apart.
- Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
- Brush surface of each roll with egg mixture.
- Bake at 350°F for 20 to 25 minutes or until golden.
- Remove from sheet; serve warm.
- BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
- Drain on paper towels; discard drippings from skillet.
- In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
- Remove from heat; stir in bacon.
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Reviews
-
Took me three times to get it right, but I got it!! Just made a batch and they came out great. The first two times I made these, the crust was too hard, but my "little" boys (9 and 45) still loved them, so I decided to make a batch again today. This time I tempered the sour cream before I heated it with the water/milk/butter mixture and I used 3 tsp of yeast. The raw dough looked the same as before, but the finished product is fantastic. Can you suggest anything else as filling? I have quite a challenge with this because my hubby is allergic to onions and to make things more difficult, I don't eat pork. I filled these with short rib/mushrooms and made a gravy for dipping, but it's not the same as Mom used to make (of course, hers had onions and beef/pork mix). Thank you for sharing!
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RECIPE SUBMITTED BY
Olha7397
Canada