- 10 bacon strips, diced
- 1/3 cup chopped onion
- 1 package (16 ounces) hot roll mix
- 1 egg, lightly beaten
- 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. Yield: 1-1/2 dozen.
Originally published as Bacon Buns in Country Woman March/April 2004, p35
Reviews for Bacon Buns
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 10, 2011
"I will give this recipe 4 stars. For me I added 1 teaspoon of shredded cheddar cheese along with the bacon to give it a little added flavor."