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Title: Lithuanian Bacon Buns
Categories: Lithuanian Bread Pork
Yield: 1 Servings
| 1 1/2 | lb | Bacon, finely minced |
| 1 | lg | Onion, finely minced |
| 2 | c | Milk |
| 1/2 | lb | Butter |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Fresh or granulated yeast |
| 5 | Eggs, slightly beaten | |
| 6 | c | All-purpose flour |
Put minced bacon and onion in skillet; cover with water. Cover pan; simmer until water evaporates. Put complete mixture into a loaf pan and cool in refrigerator.
Heat milk and butter; add sugar and salt. Dissolve yeast in 1/2 cup of this lukewarm liquid. Add eggs to remain- dissolved yeast mix. Stir in sifted flour; beat vigorously. Cover; let rise in warm place until doubled (2 hours). Punch down; cover and let rise again.
Cut dough into four sections. Roll each section on lightly floured board until 3/8-inch thick. Cut circles with cookie cutter. Put a teaspoon of cooled bacon mixture in center of each; fold sides over. Put seam side down on lightly greased cookie sheet; let rise again until doubled. Bake at 375 degrees for 15 to 20 minutes until lightly tanned; brush with mix of egg yolk and 2 teaspoons water. Continue baking until golden brown, 10 minutes. Serve hot or reheat. Makes 5 dozen. Try it with quick-acting yeast. Deliciously persuasive.
Another recipe from our database at www.cookbooks.com/Cookbooks On/Line!
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