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How to Make Lithuanian Bacon Buns

One of Susan's passions is cooking and creating new recipes for family and friends.

Fresh Out of the Oven

Cool the bacon buns before storing

Cool the bacon buns before storing

Bet You Can't Eat Just Two

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!

Note for the Prep Time

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.

Cook Time

Prep timeCook timeReady inYields

24 hours

20 min

24 hours 20 min

Depending on size/should make 30-50 buns

Ingredients Needed 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.

Best Compliment I Could Have Received

I remember one year making these and my husband’s grandmother asked me for my recipe, as she really liked mine. I think maybe she was just being polite.

Instructions

Step One

  • This step can be done first or you can wait until the following day. However, the mixture does need to be cooled completely before using.
  • 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 refrigerator while you are preparing the dough.

Step Two

Making Your Dough

  1. In 2-quart saucepan heat milk, butter, sugar, and salt to 120-130 degrees F and heat until the butter has melted.
  2. Pour off a ½ cup of this mixture and dissolve the yeast into it.
  3. Beat your eggs and add to the remaining warm milk mixture.
  4. 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.
  5. Punch down the dough and refrigerate overnight.
  6. The following day, roll out the dough to a thickness of approximately 3/8th of an inch. Use lots of flour to roll out.
  7. Cut rolled dough into rounds about 3” in diameter.
  8. 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.
  9. Place the buns on a lightly greased cookie sheet and allow the dough to rise again. This should take about two hours.
  10. Preheat your oven to 325F.
  11. Mix one egg yolk with 2 Tbsp of water and brush the top of each roll with it.
  12. 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 good. You may just want to hide some as they will disappear fast!

© 2010 Susan Zutautas

Comments

Susan Zutautas (author) from Ontario, Canada on January 06, 2020:

Kathy, I've used this recipe for years now and I hope that the dough comes out perfect for you.

Kathy O on January 05, 2020:

I grew up going to the Lithuanian part of town on Saturdays. They sold bacon buns made by Baltic Bakery. They were a elongated shape. Baltic went out of business then another company provided bacon buns on Saturdays however those were not the same. I identified the difference was Baltic added ground ham. I have spent the last 20+ years trying to duplicate the buns I grew up with as my husband is Lithuanian and his family bought the buns on Saturday too. My filling is like yours, but you use 1/2# more of bacon. I think you have it right. My dough isn't quite right so I am going to try yours.

inga M on May 11, 2018:

Awesome! I grew up eating these when my grandmother made them. So delicious and addicting! The smell of these baking beings me back! I'm so glad I found your recipe. Aciu!

Susan Zutautas (author) from Ontario, Canada on November 01, 2017:

Thanks Audrey, Hope that you guys enjoy the bacon buns as much as my family does.

Audrey Hunt from Idyllwild Ca. on October 31, 2017:

This is an amazing recipe. Both me and my daughter will have fun whipping this up together. You come up with the best, tastiest recipes. Will share this and thanks Susan.

Susan Zutautas (author) from Ontario, Canada on October 31, 2017:

Aya, Yes they are a lot of work but so worth it in the end :)

Aya Katz from The Ozarks on October 31, 2017:

They look very good! The recipe seems like more work than I am ready to invest in right now, but I am sure the return on investment is well worth it!

Susan Zutautas (author) from Ontario, Canada on December 25, 2016:

Nice to meet you Mary Jo!

Mary Jo Pinigis on December 24, 2016:

My husband is in the Lit Club (he's Lithuanian

Susan Zutautas (author) from Ontario, Canada on December 03, 2016:

R Talloni,

Thanks so much! Merry Christmas!

RTalloni on December 03, 2016:

What a great recipe for a hungry crowd. Thanks for sharing some of the heritage behind because conversation with food makes for neat get togethers.

Susan Zutautas (author) from Ontario, Canada on January 05, 2016:

Hi Paula Right back at ya :) Always nice to see you!

Suzie from Carson City on January 02, 2016:

Hi Susan...GOOD to see you! Looks like YUMMY buns. Wishing you & yours a very very Wonderful New Year!! Peace, Paula

Susan Zutautas (author) from Ontario, Canada on January 02, 2016:

Hi Rebecca, They're a lot of work but so worth it. Happy New Year!

Rebecca Mealey from Northeastern Georgia, USA on December 30, 2015:

Wow! I can't wait to share this with my daughter. They raise pigs and make their own bacon. Thanks!

Susan Zutautas (author) from Ontario, Canada on December 14, 2014:

pstraubie, Thank you so much!

Susan Zutautas (author) from Ontario, Canada on December 13, 2014:

Mary, Probably because they're too good to share :) Sorry just kidding but they really are a treat!

Susan Zutautas (author) from Ontario, Canada on December 13, 2014:

Sam, Once you've tasted these you'll want to make them all the time :)

Susan Zutautas (author) from Ontario, Canada on December 12, 2014:

Phyllis, I have one more ingredient to buy and then I'm making mine for Christmas this year. I should make two batches as they go so fast :) Hope that you and your family enjoy the recipe. Merry Christmas!

Patricia Scott from North Central Florida on December 12, 2014:

This looks like something my family will really like. Am bookmarking to try soon.

Angels are on the way this morning ps

Mary Craig from New York on December 12, 2014:

I'm wondering why my girlfriend never shared these bacon buns....she was Lithuanian and her Mom made all kinds of Lithuanian food!

They just look good and I can imagine how they taste, after all what isn't better with bacon added? Thanks for sharing Susan.

Voted up, useful, interesting, and pinned.

Eugene Samuel Monaco from Lakewood New York on December 12, 2014:

Susan, This sounds great, I can't wait to give this a try. Thanks for another family recipe :)

Phyllis Doyle Burns from High desert of Nevada. on December 12, 2014:

Hi Susan. This recipe is for sure going into my favorites. My pasties are a huge favorite with my family and I know they will love these bacon buns just as much if not more - I can almost taste them now. Thank you for sharing this recipe.

Susan Zutautas (author) from Ontario, Canada on February 15, 2013:

Hi Jane, So nice to meet you. I do hope that you enjoy the bacon buns.

Jane Holmes on February 15, 2013:

Your bacon buns look wonderful! I'm going to have to try them! The US has always been considered the melting pot of the world with so many nationalities coming together. We also have a melting pot of cuisine that absolutely amazing! Enjoyed your hub. Would like to follow you.

Susan Zutautas (author) from Ontario, Canada on December 18, 2012:

Hi TT, I'm gearing up to make these today. Thanks for stopping by to have a look and for the votes and more.

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on December 17, 2012:

These look out of this world YUMMY! Voted up and more, then shared a bit. :)

Susan Zutautas (author) from Ontario, Canada on November 01, 2012:

miss1, It will soon be time for me to make these again. Because they are time consuming I tend to only make them a few times a year. I do hope that you enjoy the Bacon Buns.

miss1magination on October 31, 2012:

Easy recipe and perfect because should have most of the ingredients in my pantry :) thanks Susan voted up

Susan Zutautas (author) from Ontario, Canada on October 30, 2012:

jellygator, Thank you.

Janis, Thanks and I hope you enjoy them.

Susan Zutautas (author) from Ontario, Canada on October 30, 2012:

2patricias, Thank you once again :)

Susan Zutautas (author) from Ontario, Canada on October 30, 2012:

Thanks Natasha!

Janis Goad on October 30, 2012:

These look wonderful. I will make them small to serve as hors d'oeuvres like those mini quiches.

jellygator from USA on October 30, 2012:

These sound amazing

2patricias from Sussex by the Sea on October 30, 2012:

I have never seen anything like these, but they certainly look delicious.

I've voted Up and "interesting". Now I'm adding them to my Recipe Index for HubPages.

Natasha from Hawaii on October 30, 2012:

This seems awesome! One of my coworkers will love this one.

Susan Zutautas (author) from Ontario, Canada on October 30, 2012:

GoodLady, Thanks and I hope you enjoy the bacon buns.

Judi, Thanks and enjoy!

Judi Brown from UK on October 30, 2012:

Oh, these look very yummy! No good for the veggie husband, but the bacon loving daughter (and me too) will be delighted!

Penelope Hart from Rome, Italy on October 30, 2012:

It's just too good to be true! I was going to make some milk bread this afternoon, which has your bread ingredients (totally surprisingly!) - but instead I'm going to make your wonderful recipe. It really is fantastic. Voted, shared and love it.

Susan Zutautas (author) from Ontario, Canada on December 03, 2011:

Lapse, They are very good. Thanks for stopping by, I'm sure you'd like them.

SilverGenes, So glad that I did and thank you.

SilverGenes on December 03, 2011:

Susan, I will be making these for Christmas this year. Thank you very much for posting the recipe. You just brought back some very happy memories for me ;-)

Lapse from East Coast Rules on December 03, 2011:

Eat just two? These sound too good.

Plus the name is just cool. Lithuanian Bacon Buns rolls off the tongue well and sounds like it could be naughty. Sounds delicious!

Susan Zutautas (author) from Ontario, Canada on December 03, 2011:

infoforum, Thanks.

Frank, Thank you so much for point me to the east this morning :) I never noticed that before. I am forever grateful!

Frank Atanacio from Shelton on December 03, 2011:

Susan What the hell is East just two? And when I saw the title I thought you were going to be naughty..LOL kidding love your recipes.. and I think you meant Eat Just two...:) FRank

infoforum from Universe on December 03, 2011:

Thanks susan :) Nice recipe

Susan Zutautas (author) from Ontario, Canada on December 23, 2010:

Yes Grandma's House they would be. If you make them let me know how you like them.

Grandma's House on December 23, 2010:

Oh my, these sound delicious! Sounds like a good idea for New Year's treats at our house :)

Susan Zutautas (author) from Ontario, Canada on December 18, 2010:

Let me know how you like them Hmrjmr1.

Hmrjmr1 from Georgia, USA on December 17, 2010:

Susan - Any Recipe that starts out with over a pound of Bacon, Onions and Ham, is worth a bookmark and a big Thumbs up push. Looking forward to trying this out.

Susan Zutautas (author) from Ontario, Canada on November 26, 2010:

You will love them! thanks for stopping by.

L a d y f a c e on November 26, 2010:

Oh my yum. My mouth is watering. I love pastry. I love bacon. I love ham. I love appetizers....what else matters? My husband is going to love these. Thanks for sharing your recipe :) I can't wait to make them.