Bacon Onion Oatmeal Buns Recipes

BACON-ONION OATMEAL BUNS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onions in drippings; drain and set aside., Meanwhile, in a small saucepan, bring water and milk just to a boil. In a large bowl, pour boiling liquid over oats. Add the molasses, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast and 1 tablespoon brown sugar in warm water. Add the bacon, onions, oatmeal mixture, egg, whole wheat flour, 3-1/2 cups bread flour and remaining brown sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

GRAMPA RAY'S BACON BUNS

Steps:

• Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
• Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
• Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
• Preheat oven to 350 degrees F.
• Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

BACON-ONION OATMEAL BUNS

Steps:

• In a large bowl, stir together boiling water and oats let cool.In a 10-inch skillet over medium heat, fry bacon until lightly browned. With a slotted spoon, transfer bacon pieces to paper towels set aside. Pour off all but 3 tablespoons of the drippings. Sauté onions in drippings for 4 to 5 minutes or until golden brown. Transfer onions to paper towels set aside.Meanwhile, in a small bowl, dissolve yeast in warm water.To the oats, add yeast mixture, brown sugar, molasses, egg and salt, stirring until combined. Beat in 2 1/2 cups of the flour. Stir in bacon and onions. Gradually add flour to form a soft dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place,free from drafts, until doubled, about 1 to 1 1/2 hours. Punch down dough cover, let rise until doubled, 20 to 30 minutes.Grease two 9 x 9 x 2-inch baking pans. Punch down dough. Make 32 balls, using about 1/3 cup of dough for each. Place in baking pans. Cover and let rise in a warm place, free from drafts, until doubled, about 20 to 30 minutes. Bake in a preheated 375° oven for 25 to 30 minutes or until golden brown. Brush with butter. Serve warm.

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.

OATS AND BACON MEAT LOAF

Steps:

• Preheat oven to 400°.
• Mix the beef, oats, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, and pepper in a large mixing bowl.
• Using your hands is the easiest and fastest way to mix.
• Pack the beef mixture into a 4 1/2 x 8 1/2 inch loaf pan.
• Cut the bacon slices into 4-inch pieces so they will fit on top of the meat loaf without hanging over.
• Place the loaf pan on a rimmed baking sheet.
• Bake for 60 minutes or until a meat thermometer reads 160°.