Gramma Marielles Bacon Buns Food

EASY BACON AND CHEESE BUNS!

Steps:

• Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces.
• Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon.
• Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.

LITHUANIAN BACON BUNS

Steps:

• 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.

BACON ONION BUNS

Steps:

• Heat milk, butter, sugar and salt until butter melts; cool. Soften yeast in warm water; add to milk mixture with beaten eggs. Gradually add flour, mixing to make a soft dough. Turn out onto a floured surface and know until smoothand elastic, about 10 minutes. Grease a mixing bowl and place dough in it, turning to grease the top. Cover and let rise in a warm place until it doubles in size, about an hour.
• saute bacon until fat is rendered. Remove bacon and drain. Pour off all but a little fat. Saute onions and cook until tender. Combine onions, bacon, ham, potatoes, bell peppers and pepper; set aside.
• Punch down dough; divide in half. Roll half of dough to 1/4 inch thickness; cut into 4 ot 5 inch circles. Put bacon filling in center; brush edges with water. Fold in half and seal edges. Place on a greased cookie sheet. Repeat until all dough and filling are used. Beat 1 egg yolk with a little bit of water. Brush on top of buns. Cut slits in top, let rise for 20 minutes.
• Bake at 375F for 20 to 25 minutes or until golden brown.

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.