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Lithuanian Bacon Buns

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“Delicious Appetizer Roll, or Half a Meal! Beneath the Thin Crust is Fluffy, Rich Bun with a Surprise Center”

Ingredients Nutrition


  1. In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
  2. Heat water, milk, sour cream, and butter until very warm (120° to 130°F).
  3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  4. Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
  5. Stir in enough remaining flour to make a soft dough.
  6. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
  7. Cover; let rest 10 minutes.
  8. Divide dough into 12 equal pieces; flatten to 3-inch rounds.
  9. Place one rounded tablespoon Bacon Filling on center of each.
  10. Bring edges of dough up to enclose filling; pinch to seal.
  11. I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
  12. Place, pinched sides down, on greased baking sheet, about 2 inches apart.
  13. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  14. Brush surface of each roll with egg mixture.
  15. Bake at 350°F for 20 to 25 minutes or until golden.
  16. Remove from sheet; serve warm.
  17. BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
  18. Drain on paper towels; discard drippings from skillet.
  19. In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
  20. Remove from heat; stir in bacon.

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