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Bacon-Onion Oatmeal Buns

 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.


  • 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


  • 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

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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.
Nutritional 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.