- 4-3/4 to 5-1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, cubed
- 1/2 teaspoon caraway seeds
- 3 eggs
- 1 pound sliced bacon, diced
- 1 small onion, finely chopped
- 1/8 teaspoon white pepper
- 2 tablespoons water
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 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. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside.
- Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased baking sheets. Cover and let rise, about 30 minutes.
- In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350° for 12-14 minutes or until golden brown. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Bacon-Onion Crescent Buns in Country February/March 2003, p49
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