Tweedlebud Robin's Bacon Buns

October 11, 2012


I'm so excited to introduce a NEW Tweedlebud today! Robin is the secretary at the school where I work. Aside from keeping all of us teachers organized, she is a wonderful homemaker who is always bringing delicious recipes for our school potlucks and events. I have about a dozen "Robin recipes" in my collection now that I use frequently.

The other day she was mentioning these bacon buns she had been making on the weekend and I was like "HELLO?! Tweedlebud!!" She was a little shy about it, but she agreed and we all had a good laugh watching her prepare her buns during our school lunch time. However, no one was laughing when we all got to chow down on these babies!



Here's the recipe!

Bacon Rolls


Bacon Filling:
2 lbs lean bacon, diced very fine
1 medium onion, chopped fine
Ground pepper, salt to taste 
In a hot pan, stir fry mixture until onion is translucent. Remove separated fat.  Cool mixture in fridge.

Mix: ½ c warm water
2 tsp. sugar
2 envelopes dry yeast (4.5 tsp) (I use Quick Rise yeast.)

Pastry:
2 cups whole milk (scalded)
½ c butter or margarine
2 T sugar
2 tsp. salt
2 eggs, beaten
½ c sour cream
Approximately 6 cups flour

Glaze: 1 egg beaten with 1 to 2 tsp. milk

Scald milk.  Add salt, sugar, butter and stir until the butter melts. Remove from stovetop. 
Mix eggs with sour cream in a separate bowl. When scalded milk mixture is cooled to lukewarm, add egg mixture, add yeast mixture and approximately 2 cups of the flour. Beat thoroughly. When all the flour is added, start kneading the dough until it does not stick to your hands. (add flour as necessary)

Grease the top of the dough and cover. Place in warm location until double. (I place dough in a metal bowl with about 2 T oil in it, turning the dough over so that it is greased all over.  Turn your oven on for a few minutes to preheat and then turn it off so that the oven is slightly warm. Place a bowl of warm water in the oven. Place the dough in the oven to rise.) 

Cut off a large chunk of dough and roll into a rope approximately 1.5” in diameter. Cut into pieces approximately 1.5” long. Flatten each piece of dough into a small pattie large enough to hold 1 tsp. of bacon filling.  Fold edges up and pinch closely together. Place rolls on a greased cookie sheet with pinched seams under. (Rolls can be frozen at this time.) Let rise until double. Brush tops with glaze. Bake in pre-heated 400 degree oven for about 12 to 15 minutes.




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