Bacon Buns

Thinking back, we actually had quite a bit of bacon while we were at the beach last weekend. Another bacon-related item we ate were Lithuanian Bacon Buns. These things are very, very addictive, so only prepare what you can eat in one sitting…

 

Bacon Buns
(from Treasures of Lithuanian Cooking)

 

DOUGH
1 package dry yeast
1 tsp sugar
1/2 cup warm water
3/4 cup warm milk
1/3 cup sugar
1/2 cup oil
1 tsp salt
3 eggs beaten
1/4 tsp mace
4 to 4 ½ cups all purpose flour

 

In a small bowl dissolve yeast in warm water; add sugar. Let stand 5 minutes. In a large bowl combine 4 cups flour, sugar and mace. Make a well in the center of the flour mixture and add eggs, oil and warm milk. Then add the yeast mixture. Mix all ingredients together to make a soft dough. Place dough in a large, well-greased bowl, cover and set in a warm place until doubled. Punch dough down and divide into two equal parts. Roll each into 12 inch circles; cut each circle into 12 wedges. Place a small amount of filling (recipe follows) in each wedge. Roll up the wedges, starting from the wide edge; seal well. Cover rolls and let rise in a warm place about 1 hour or until doubled. Brush tops of buns with beaten eggs. Bake at 350F 10 to 15 minutes on a lightly greased cookie sheet.

 

FILLING
1 lb. bacon (cut fine)
1/4 lb. ground beef or ground ham
1/2 small onion (cut fine)
1/2 cup mushrooms (cut fine)
Dash of pepper

 

Dice bacon and onion into very small pieces; the more uniform the better. In a large skillet, cover bacon and onion with water and simmer until water evaporates completely and only bacon fat, bacon and onion remain. Stir in ground beef (or ham) and mushrooms and cool in refrigerator while making dough.

No Comments

Sorry, the comment form is closed at this time.