Bacon Buns

Bacon Buns


2 pkgs. dry yeast
2 c. milk, scalded
1/2 c. water
1/2 lb. margarine
2 lbs. bacon, diced fine
1 c. sugar
4 eggs, well beaten
2 tsp. salt
9 c. flour
1 small onion, diced fine
Dash black or white pepper

Melt margarine in saucepan with milk to a temperature of 130 degrees. Soften yeast with 1/2 cup warm water in a large bowl. Then add sugar and salt. Pour in milk mixture and 2 cups flour. Stir and keep temperature at 120 to 130 degrees. Add beaten eggs and the rest of the flour. Beat well. Let rise in a warm place. Punch down and let rise again. Fry bacon, diced onion and pepper until bacon is slightly crisp. After dough has raised the second time, divide dough into 8 pieces. Roll each piece into a circle as if for a pie crust. Cut each circle into 10 or 12 triangles. Spread each triangle with the bacon mixture. Roll up as for crescent rolls (narrow end on top). Brush top of each bun with a mixture of: 1 egg, 2 tablespoons water and 1 teaspoon sugar. Place buns on greased cookie sheets. Let them rise until double in size. Bake at 350 degrees for 15 to 20 minutes.

Yield: 8 dozen small or 6 dozen large buns.

B-man :wink: