BACON ROLL-UPS
This family recipe dates back to the 1930s, when my grandmother started making her clever breakfast roll-ups. -Janet Abate, North Brunswick, New Jersey
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 45m
Yield 10 roll-ups.
Number Of Ingredients 9
Steps:
- In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.
Nutrition Facts : Calories 348 calories, Fat 30g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 613mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
LITHUANIAN BACON BUNS (LASINECIAI)
This traditional Lithuanian bacon buns recipe is made with a soft roll dough that is filled with chopped cooked bacon and onion before baking.
Provided by Barbara Rolek
Categories Bread
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
- Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
- Gather the ingredients.
- Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
- Dissolve yeast in this milk mixture, stirring well.
- Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
- Cover with greased plastic wrap and let rise until doubled.
- Punch down dough and let rise again.
- Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
- Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
- Place a tablespoon or so of cooled bacon mixture in center of dough circle.
- Fold edges over to completely cover the filling and shape into a ball.
- Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
- Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
- Heat oven to 375 F.
- When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
- When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
- Return to oven and bake until golden brown.
- Serve hot, at room temperature or reheated in the oven.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Cholesterol 51 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 241 mg, Sugar 2 g, Fat 8 g, ServingSize 30 servings, UnsaturatedFat 0 g
BACON AND ONION BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
- Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.
ULTIMATE ONION RINGS WITH BACON MAYO
Lightly pickle rings of red onion, then deep fry for a crisp, indulgent starter or snack that's guaranteed to please
Provided by Cassie Best
Categories Buffet, Side dish, Snack, Starter, Treat
Time 40m
Number Of Ingredients 11
Steps:
- Put the 100g flour, the sparkling water, yeast, thyme and a good pinch of salt in large bowl and whisk to a smooth batter. Cover the bowl and set aside to rest for 1 hr. Meanwhile, slice the onion into 0.5cm slices and pop out the layers into rings. Place in a bowl with the vinegar, sugar and a good pinch of salt, and toss until well coated. Cover and set aside for at least 1 hr. (If you want to prepare ahead, the batter and onions can be made up to 8 hrs before cooking, then chilled.)
- To make the bacon mayo, break the crispy bacon into pieces and pound to a breadcrumb texture using a pestle and mortar. Add the paprika and mayonnaise, mix well, then transfer to a bowl and chill until ready to serve.
- Pour enough oil into a large pan to come halfway up the sides - it should be at least 10cm deep (make sure you have a lid close to hand in case the oil catches fire). Heat the oil to 170C, using a cooking thermometer to keep the temperature consistent. Drain the onion rings, pat dry on kitchen paper, then toss in the 2 tbsp flour. When you're ready to fry, make sure you have a plate lined with kitchen paper to hand. Give the batter a whisk, adding a splash more water if it has become very thick. Dip each onion ring into the batter to coat, then drop into the hot oil. Cook the onion rings in batches of 6-10 (depending on the size of your pan) - make sure you don't overcrowd the pan or the onion rings will stick together. When crisp and golden, scoop the onion rings out and transfer to the plate to drain. Sprinkle each batch with a little salt as they come out of the frying pan. Serve straight away with the mayo for dunking.
Nutrition Facts : Calories 723 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.3 milligram of sodium
CHEDDAR AND ONION RYE ROLLS
From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.
Provided by Sharon123
Categories Breads
Time 48m
Yield 20 rolls
Number Of Ingredients 10
Steps:
- Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
- Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
- Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
- Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
- Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
- Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
- Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
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- For the dough: In a large bowl, combine the dried onions and water; let the mixture sit at room temperature for 30 minutes.
- Add the remaining dough ingredients and mix until combined., Knead at low speed in your mixer for 6 minutes or by hand on a greased surface with greased hands for 8 minutes.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In the bowl of a stand mixer fitted with a paddle, combine all of the dough ingredients, mixing just until the dough starts to leave the sides of the bowl.
- Cover the bowl and let the mixture rest for 15 minutes, for the flour to absorb the liquid; this will make the dough easier to knead., After the rest, switch to the dough hook and knead until the dough is smooth and slightly sticky, about 7 minutes. , Place the dough in a lightly greased bowl or 8-cup measure, cover the container, and let the dough rise for 1 hour, or until it's increased in volume by at least a third., To make the filling: Fry (or bake in a 350°F oven for 35 minutes) the bacon until crisp.
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