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Bacon-Onion Oatmeal Buns

All six of my kids are now grown and gone, but I still bake and cook every day. This is one of our favorite recipes.—Arline Hofland, Deer Lodge, Montana

36 ServingsPrep: 50 min. + rising Bake: 15 min.

Ingredients

1/2 pound bacon strips, diced
2 large onions, finely chopped
1 cup water
1 cup milk
1 cup quick-cooking oats
1/4 cup molasses
3 tablespoons canola oil
2 teaspoons salt
2 tablespoons active dry yeast
1/2 cup packed brown sugar, divided
1/3 cup warm water (110° to 115°)
1 egg
2 cups whole wheat flour
4 to 4-1/2 cups bread flour

Directions

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

2 of 2

Bacon-Onion Oatmeal Buns (continued)

Directions (continued)

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. Yield: 3 dozen.

Nutrition Facts: 1 bun equals 140 calories, 5 g fat (1 g saturated fat), 11 mg cholesterol, 186 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.