Ingredients for Lithuanian Bacon Buns
- All Purpose Flour
- 2 tablespoons granulated sugar
- Fast Rising Yeast
- 1 teaspoon salt
- 1/2 cup warm water (105-115°F)
- 1/4 cup warm milk (105-115°F)
- 1/4 cup sour cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large egg
- 4 slices bacon
- 1/2 small onion, chopped
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How to Make Lithuanian Bacon Buns
- In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 1/4 teaspoons active dry yeast (1 packet), and 1 teaspoon salt.
- In a separate saucepan, heat 1/2 cup warm water (105-115°F), 1/4 cup warm milk (105-115°F), 1/4 cup sour cream, and 4 tablespoons (1/2 stick) unsalted butter until melted and very warm.
- Add the warm milk mixture to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Add 1 large egg and 1 cup all-purpose flour.
- Beat on high speed for 2 minutes.
- Gradually stir in enough remaining flour (about 1/2 to 3/4 cup) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rest for 10 minutes.
- Divide the dough into 12 equal pieces.
- Roll each piece into a 3-inch circle.
- **Bacon Filling:** In a large skillet, cook 4 slices bacon over medium heat, stirring occasionally, until crisp (8-10 minutes).
- Remove bacon and drain on paper towels; crumble. Discard bacon grease from the skillet.
- In the same skillet, sauté 1/2 small onion, chopped, until tender (4-5 minutes).
- Remove from heat and stir in the crumbled bacon.
- Place about 1 rounded tablespoon of the bacon filling onto the center of each dough circle.
- Bring the edges of the dough up and over the filling, pinching to seal tightly.
- For an extra secure seal, dampen the edges with lightly beaten egg white and seal with floured fingers.
- Place the buns, pinched sides down, onto a greased baking sheet, about 2 inches apart.
- Cover loosely and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the tops of the buns with beaten egg (optional).
- Bake for 20-25 minutes, or until golden brown.
- Remove from baking sheet and let cool slightly before serving.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
26g
Carbs
9g
