Best Bacon Onion Buns Recipes

BACON-ONION OATMEAL BUNS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onions in drippings; drain and set aside., Meanwhile, in a small saucepan, bring water and milk just to a boil. In a large bowl, pour boiling liquid over oats. Add the molasses, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast and 1 tablespoon brown sugar in warm water. Add the bacon, onions, oatmeal mixture, egg, whole wheat flour, 3-1/2 cups bread flour and remaining brown sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

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-ONION CRESCENT BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside., Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased baking sheets. Cover and let rise, about 30 minutes., In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350° for 12-14 minutes or until golden brown. Refrigerate leftovers.

BACON-ONION OATMEAL BUNS

Steps:

• In a large bowl, stir together boiling water and oats let cool.In a 10-inch skillet over medium heat, fry bacon until lightly browned. With a slotted spoon, transfer bacon pieces to paper towels set aside. Pour off all but 3 tablespoons of the drippings. Sauté onions in drippings for 4 to 5 minutes or until golden brown. Transfer onions to paper towels set aside.Meanwhile, in a small bowl, dissolve yeast in warm water.To the oats, add yeast mixture, brown sugar, molasses, egg and salt, stirring until combined. Beat in 2 1/2 cups of the flour. Stir in bacon and onions. Gradually add flour to form a soft dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place,free from drafts, until doubled, about 1 to 1 1/2 hours. Punch down dough cover, let rise until doubled, 20 to 30 minutes.Grease two 9 x 9 x 2-inch baking pans. Punch down dough. Make 32 balls, using about 1/3 cup of dough for each. Place in baking pans. Cover and let rise in a warm place, free from drafts, until doubled, about 20 to 30 minutes. Bake in a preheated 375° oven for 25 to 30 minutes or until golden brown. Brush with butter. Serve warm.