One of Susan's passions is cooking and creating new recipes for family and friends.
Bet You Can't Eat Just One!
My husband is of Lithuanian descent, and his grandmother makes this traditional appetizer for Christmas every year. I loved these little bacon buns so much that I too started making them myself. They do take a bit of time to prepare, but once you have had the first one, you will be hooked. They are so tasty that they are impossible to put down once you start eating them!
In the prep time below, it says 24 hours. Don't let this scare you off. You won't be standing in the kitchen slaving away for 24 hours straight. Once the dough has been prepared, it needs to be refrigerated overnight, hence the total prep time is 24 hours.
|Prep time||Cook time||Ready in||Yields|
24 hours 20 min
Depending on size/should make 30-50 buns
Ingredients for the Dough
- 2 cups milk (or evaporated milk)
- ½ pound of butter
- 1 tsp salt
- 1 pkg yeast
- 5 eggs
- 6 cups of all-purpose flour
- The yolk of one egg (for basting)
- ½ cup of sugar
Ingredients for Filling
- 1-½ pounds of bacon diced
- 1 large onion chopped fine
- ½ pound of ham (I usually just buy a ham steak and cut it up) chopped into very small pieces
Important Step When Making Bacon Buns
One year while making these bacon buns, I decided that, because I was in a hurry, I would skip refrigerating the dough overnight. The buns for some reason didn't come out quite as good, and the dough was harder to work with. If possible, you should leave the dough in the refrigerator overnight.
- This step can be done first or you can wait until the following day. However, the mixture does need to be cooled completely before use.
- In a large frying pan, cover bacon and onion with water and simmer until the water has completely evaporated. Stir in the ham, then cool in the refrigerator while you are preparing the dough.
Making Your Dough
- In 2-quart saucepan heat milk, butter, sugar, and salt to 120-130 degrees F and heat until the butter has melted.
- Pour off ½ cup of this mixture and dissolve the yeast into it.
- Beat your eggs and add to the remaining warm milk mixture.
- Add dissolved yeast and stir in flour and beat vigorously. Cover the dough with a towel and let rise in a warm draft-free place for two hours.
- Punch down the dough and refrigerate overnight.
- The following day, roll out the dough to a thickness of approximately 3/8th of an inch. Use lots of flour to roll out.
- Cut rolled dough into rounds about 3” in diameter.
- Place a tablespoon of the bacon; onion and ham mixture into the center of each round. Fold the sides of the circle over the bacon. If they are not holding together, use your fingertips to wet the edges with a touch of water.
- Place the buns on a lightly greased cookie sheet and allow the dough to rise again. This should take about two hours.
- Preheat your oven to 325F.
- Mix one egg yolk with 2 Tbsp of water and brush the top of each roll with it.
- Bake in the oven for 15–20 minutes. If not planning to eat these right away, they can be stored in a Tupperware-type container in a cool place, or in your refrigerator for about one week. I have had them last longer but I am not totally sure to what extent they will be good. You may just want to hide some as they will disappear fast!
Rate This Recipe!
© 2010 Susan Zutautas