Bacon-Onion Crescent Buns Recipe

Bacon-Onion Crescent Buns Recipe
Bacon-Onion Crescent Buns Recipe photo by Taste of Home
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Bacon-Onion Crescent Buns Recipe

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Recommended: Crescent Ring Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 or margarine, 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 mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk and butter to 120°-130°. Add to the dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; mix well. 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,c 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 servings.
Originally published as Bacon-Onion Crescent Buns in Country February/March 2003, p49

Nutritional Facts

1 each: 97 calories, 4g fat (2g saturated fat), 22mg cholesterol, 100mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 3g protein.

  • 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 or margarine, 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
  1. In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk and butter to 120°-130°. Add to the dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; mix well. 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.
  2. Meanwhile, in a large skillet,c 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.
  3. 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.
  4. 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 servings.
Originally published as Bacon-Onion Crescent Buns in Country February/March 2003, p49

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