Lithuanian Bacon-Onion Buns Are Addictive

Updated at: Thu, 17 Aug 2023 03:42:49 GMT

Step 1

Gather the .

Step 2

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.

Step 3

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Step 4

Gather the .

Step 5

Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.

Step 6

Dissolve yeast in this milk mixture, stirring well.

Step 7

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.

Step 8

Cover with greased plastic wrap and let rise until doubled.

Step 9

Punch down dough and let rise again.

Step 10

Assemble

Step 11

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.

Step 12

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.

Step 13

Place a tablespoon or so of cooled bacon mixture in center of dough circle.

Step 14

Fold edges over to completely cover the filling and shape into a ball.

Step 15

Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.

Step 16

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Step 17

Heat oven to 375 F.

Step 18

When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.

Step 19

When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.

Step 20

Return to oven and bake until golden brown.

Step 21

Serve hot, at room temperature or reheated in the oven.

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