Best Onion Bacon Rolls Recipes

BACON AND CARAMELIZED ONION ROLLS

Steps:

• Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
• While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
• Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
• Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

BACON AND ONION ROLLS

Steps:

• 1. Stir in 8 cups of flour to milk mixture that has cooled a bit. Add yeast and 2 more cups of flour. mix well and knead hard till bowl is clean on all sides.
• 2. Grease large bowl and add dough, cover and let rise in warm space about 1 hour or until doubled in size. Punch down and let rise again about 20 minutes or so.
• 3. Meanwhile the Filling: 3-4 lbs thick bacon, cubed 2 medium onions, chopped Saute bacon and onions till onions are transparent and bacon is cooked thru. Let cool. Grease cookie sheets. Form dough for cresents, add about 1 tablespoon of mixture and roll into cresents making sure they are sealed. glaze with egg white and a little water. Bake at 400* for 12 minutes or until golden brown. Makes about 80 or so. they freeze wonderfully. please enjoy. xoox

BACON CHEESE ONION ROLLS

Steps:

• 1. Mix water, sugar, oil, salt and 1 egg. Stir well. Add 1 cup of flour and the yeast and stir vigorously for one minute. Add up to 3 more cups flour one cup at a time until you have soft dough that pulls away from the sides of the bowl. Knead on a lightly floured board until the dough is well formed and elastic and slightly sticky, 6-8 minutes. Form a ball and roll the dough around in an oiled bowl. Cover with plastic wrap, cover the bowl with a towel and let rise about 15-20 minutes somewhere warm.
• 2. While the dough is rising, dice the onions and shred the cheese. Add the bacon and set aside to dry out a bit. When the dough is ready sprinkle a little flour on the board and with your hands (or a roller) spread dough out to a rectangle about 16-18 inches long.
• 3. Spread the cream cheese evenly over the dough and then spread evenly with the onion, cheese and bacon mix. Squirt some Sriracha sauce (optional) on the mix. Roll up from the long side jelly roll style.
• 4. Cut into about 12 triangle shaped pieces, like this.../\/\/\/\/\/\. Just turn our knife 90 degrees after each cut.
• 5. Spray a 12-inch Dutch oven or a large cast iron skillet with non-stick cooking spray. Arrange the rolls in a circle with the end pieces in the middle. If I have 12, I put one at 12 and 6, then 3 and 9, and so on. Brush tops with egg wash and sprinkle with sesame seeds (optional). (The egg wash is the glue for the sesame seeds.) Let rise again until almost double.
• 6. Let the rolls rise in the Dutch oven in your home oven with the lid on the pot, or covered with a towel if in a cast iron skillet. When the rolls have raised enough set the stove oven to 350 degrees and bake. This called a cold start. Check at 30 minutes. When the rolls are golden brown remove from the oven. Brush the rolls with butter while they are still hot for a softer crust.
• 7. You can change several things in this recipe, including types of cheese and onion. Swiss is great! We like to serve with some strawberry preserves or grape jelly. Serves 10-12, depending on who gets there first!

BACON AND CARAMELIZED ONION ROLLS

Steps:

• Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
• While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
• Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
• Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

CHEESE, ONION & BACON ROLLS

Steps:

• Scone mix: 4 cups flour 4 tsp baking powder 25gm butter melted water to mix. Sift flour and baking powder. Stir in melted butter and water until a stiff dough. Halve the mixture and roll out into a rectangle. Filling: 2 slices bacon - chopped 1 onion - chopped 1 cup grated cheese Put the filling on the scone dough and roll up width ways. cut into 1 inch slices and place on oven tray. Sprinkle with grated cheese. Bake 200C for approximately 15 mins or until golden brown

BACON-ONION PAN ROLLS

Steps:

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. , Place, pinched edge up, in a greased 9-in. square baking pan, forming three rows of six. Brush tops with remaining butter. Let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown.

BACON, DRIED SHRIMP & SPRING ONION CHEE CHEONG FUN ROLLS

Steps:

• Sift the rice flour into a bowl, then the wheat starch and tapioca starch. Add the salt and mix well. Pour in 250ml cold water and mix well to combine and create a watery, floury, opaque liquid (a consistency like very thin batter). Add the groundnut oil. Set aside.
• In a small frying pan, fry the bacon lardons pieces until crispy, then remove and drain on kitchen paper. Set the unwashed pan aside for later.
• Re-whisk the batter, then add one ladleful into a heatproof square glass dish (25cm x 25cm, internal area size 19cm x 19cm, ensuring it fits inside a wok or steamer). Sprinkle over the bacon bits, the dried shrimps and spring onions - not too much or you will weaken the rice roll. Put on a steam rack set over a wok full of water, making sure the dish is set straight. Put on a lid and steam on a high heat for 7 mins. Take off the lid and remove the dish (be careful as it will be very hot) and set on a cold-water tray bath to cool and set the rice noodle roll. As it cools and sets, use another shallow heatproof dish (the same size as the first to ensure equal sized rolls), repeat the process and set to steam for 7 mins. You should finish with five rolls.
• Use a spatula to loosen the sides of a cooled cheung fun, then start to roll in onto itself into a long rectangle. Set aside on a heatproof dish. Top up the steamer as necessary.
• Stack the rolls onto a heatproof plate, then put onto a steamer rack in a wok and steam, covered, for 2 mins to warm through.
• Heat the pan with reserved fat from the bacon and put on the heat. Add 4 tbsp water, the light soy, sesame oil and sugar, and cook for 1 min, then strain into a small heatproof bowl.
• Mix the sriracha sauce and oyster sauce for dipping. Remove the rolls from the steamer and pour over the seasoned soy liquid. Serve immediately with the dipping sauce.

ONION-BACON ROLLS

Steps:

• in a skillet cook bacon till crisp; remove bacon, reserving 1 Tablespoon drippings. Drain bacon on paper towels; crumble when cool. In the same skillet cook onion, green pepper, dillweed, and pepper in hot drippings till onion is tender but not brown. Cool. Stir in bacon. Divide bread dough into 30 portions. Roll each portion into a ball; roll or pat each ball into a 3-inch circle. Place a scant Tablespoon of the filling in the center of each circle. Bring up dough edges around the filling; seal the edges together. Arrange filled rolls, seam side down, on a greased baking sheet. Brush with milk. Sprinkle with poppy seed, fennel seed, or sesame seed. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or till rolls are golden. Serve warm. Makes 30 rolls. TO FREEZE; Prepare and bake rolls as directed above. Cool thoroughly on a wire rack. Transfer rolls to a freezer container. Seal, label, and freeze for up to 4 months. To reheat, arrange frozen rolls on an ungreased baking sheet. Bake, uncovered, in a 375 degree F oven about 15 minutes or till rolls are heated through.