Time 45m Yield 1-1/2 dozen. Number Of Ingredients 4 Steps:
In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.
Time 8h Yield 12 buns Number Of Ingredients 18 Steps:
For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof. For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it’s too warm, it will be difficult to form the buns.) To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours. For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they’re golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
Time 50m Yield 30 Number Of Ingredients 14 Steps:
Gather the ingredients. 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. Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool. Gather the ingredients. Scald the milk and mix in butter, sugar, and salt. Cool to 110 F. Dissolve yeast in this milk mixture, stirring well. 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. Cover with greased plastic wrap and let rise until doubled. Punch down dough and let rise again. 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. Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter. Place a tablespoon or so of cooled bacon mixture in center of dough circle. Fold edges over to completely cover the filling and shape into a ball. Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough. Cover rolls with greased plastic wrap and let rise until almost doubled in bulk. Heat oven to 375 F. When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes. When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water. Return to oven and bake until golden brown. Serve hot, at room temperature or reheated in the oven.
Time 9m Yield 1 Bacon Butty, 1 serving(s) Number Of Ingredients 6 Steps:
Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time. Cook until crispy, but not burnt or too dry. (You can also fry the bacon in a pan if you wish). Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich. Add sauces to taste. Enjoy! The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll. The Scientist’s Formula:. Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich. They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures. A shortlist was then tested with computers to measure the texture of each sandwich. Fifty volunteers also judged each sandwich according to its taste, texture and flavour. The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.
Time 55m Yield 20 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks. Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.
Time 3h15m Yield 72 pieces Number Of Ingredients 12 Steps:
Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well. Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again. Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled. Preheat oven to 350 degrees F. Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.
Time 1h10m Yield 2 dozen. Number Of Ingredients 18 Steps:
In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. , Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds. Serve warm, with ketchup if desired.
Time 3h5m Yield 7 rolls Number Of Ingredients 15 Steps:
Make the dough: In a large bowl, whisk together the warm milk, granulated sugar, and melted butter. The mixture should be just warm, registering between 100-110°F (37-43°C). If any warmer, let cool slightly. Sprinkle the yeast evenly over the milk mixture, whisk to incorporate, and let sit in a warm place for about 10 minutes, until foamy. Add 4 cups (500 G) of flour to the milk mixture and stir with a wooden spoon until just combined. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, until nearly doubled in size. Meanwhile, make the filling: In a medium bowl, mix together the brown sugar, butter, and cinnamon. Set aside. Generously grease a 9-inch (22 cm) round baking pan with the softened butter and set aside. Uncover the dough and add the remaining cup of flour, baking powder, and salt. Stir well to incorporate. Turn the dough out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness. The dough should be very smooth and spring back when poked. Roll the dough out into a 14-inch (35 cm) square about ½-inch (1 ¼ cm) thick. Square the corners with a bench scraper or a spatula to make sure they are sharp and even. Spread the filling evenly over the dough. Slice the dough lengthwise into 7 pieces that are 2 inches (5 cm) wide. Place 2 strips of bacon on each piece of dough. Starting from one short end, roll up each strip of dough and pinch the seam closed. Place the cinnamon rolls in the prepared pan, 1 in the center and 6 around the sides. Cover with a kitchen towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. Preheat the oven to 350°F (180°C). Bake the cinnamon rolls for 35-40 minutes, until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes. While the cinnamon rolls are baking, make the icing: In a small pot, cook the maple syrup over medium-high until reduced by half, about 5 minutes. Remove the pot from heat and let cool slightly, about 5 minutes. In a medium bowl, whisk together the reduced maple syrup, cream cheese, and powdered sugar until smooth and creamy. Drizzle the icing over the cinnamon rolls, using the back of a spoon to spread if desired. Enjoy!
More about “bacon buns recipes”
Time 18m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces. Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon. Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.
