We don’t eat smoked bacon with onions and bread often, just sometimes But after visiting family in farm we got a big cut of smoked bacon. So I baked buns with bacon. I just love them, but my hubby don’t. Anyway, I baked and froze a lot of buns, so now I have snack or breakfast for a long time:)

Dough:

500 g flour

250 ml milk

15 g fresh or 1 tsp dry active yeast

15 g sugar

50 g margarine

pintch salt

Filling:

250 g smoked bacon

1 onion

1/2 tsp allspice

50 g dried bread crumbs

1/2 tsp cinnamon

1/2 tsp clove

Coating:

1 egg + 1 tbsp water

Heat milk and pour into the bowl. Put yeast and one teaspoon of sugar into the glass and rub, till yeast becomes fluid. Then pour in milk (milk should be less then 35°C), put half of the flour and whisk. Sift with the flour, cover with towel and put bowl in the warm place to rise. After 2-3 hours put the rest flour, salt, sugar and knead. At the end of kneading pour melted margarine. Knead the dough untill it won’t stick to the bowl and your hands and you’ll see air bubles. Even the dough in the bowl, coat with fats and put in the warm place to rise again.
Chop onion and saute in a pan with a little bit of butter. Into the same pan put fine-cut bacon and let them warm (don’t fry). Take off the heat. Put seasonings, bread crumbs and mix.
Roll the dough to 1 cm thickness. Cut with the glass rounds. Fill the dough round with one teaspoon of the filling and press the edges well. Put buns in the baking tray with the joint down. Let rise, coat with an egg and bake till the buns browns.

Source: Drąsutienė E. ir kt. Valgių gaminimas (1992)