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Bacon-Onion Crescent Buns

 Bacon-Onion Crescent Buns
These savory crescents are a hit with everyone. They're very tasty served alongside many main dishes as well as for brunch.—Helen Wilson, San Benito, Texas
48 ServingsPrep: 40 min. + rising Bake: 15 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Bacon-Onion Crescent Buns (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 97 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 100 mg sodium, 12 g carbohydrate, trace fiber, 3 g protein.