Lithuanian Bacon Buns
1 cup scalded milk
1/2 cup shortening or margarine
1/2 cup sugar
1 teaspoon salt
2 packages dry yeast, regular or rapid rise
2 eggs, well beaten
4 to 41/2 cups flour, sifted
1 pound lean bacon
1 medium onion, chopped
1 pound lean ham (optional)
1/2 teaspoon freshly ground pepper
1 egg yolk mixed with 2-3 tablespoons milk
1/2 teaspoon freshly ground black pepper
Pour scalded milk into a large bowl. Add shortening, sugar and salt.
Let mixture cool to lukewarm, 105 degrees. Stir in yeast until
dissolved. Add beaten eggs and then add flour gradually, mixing
until dough is workable.
Turn dough onto a floured surface and knead with floured hands until
smooth and elastic, about 10 minutes. Put in greased bowl, cover and
let rise in a warm place until dough doubles in size, about 1 hour.
While dough is rising, make the filling.
Fry bacon until limp. Remove from fat and drain on paper towels. Fry
chopped onions in bacon fat until tender. Remove from fat and drain.
Cut bacon into small pieces and add to onion. If desired, add ham.
Season with pepper.
Once dough has risen once, pinch off a piece of dough, about the
size of a golf ball and flatten in a rounded or rectangular shape.
Place 1 teaspoon of the filling in the center of each shape, fold
and seal edges. Shape between hands to form miniature hot dog bun.
Place seam side down on a greased cookie sheet and let rise in a
warm place until double in size, about 30 minutes.
Before baking, brush buns with egg-milk mixture. Bake in a preheated
375-degree oven for 20 minutes or until golden brown.
Makes 4 dozen
Nutrition facts per bun: 88 calories, 3 g fat, 1 g saturated fat, 17
mg cholesterol, 11 g carbohydrates, 4 g protein, 213 mg sodium, 0 g