Lithuanian Bacon Buns

"Delicious Appetizer Roll, or Half a Meal! Beneath the Thin Crust is Fluffy, Rich Bun with a Surprise Center"
 
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Ready In:
55mins
Ingredients:
13
Serves:
12
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ingredients

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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

  1. These are great! We can never make enough during the holidays. If I have any leftover ham off the bone, I trim and grind a bit and add to the cooked bacon filling. Adds a bit of extra flavor.
     
  2. These are good, but next time I will make twice as much filling.
     
  3. My mom makes a similar recipe to this! It's been in our Lithuanian family for years. <br/>Our recipes are almost identical except for the sour cream. The sour cream is a fantastic touch and I will be using it in the future!
     
  4. I found this recipe for my mom.My dad just simply loves it. Only change my mom did was that she put the egg wash on after the buns were baking for 10 minutes creating a better appearance.
     
  5. 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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