Bacon Onion Pan Rolls Recipes

BACON-ONION PAN ROLLS

Steps:

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. Place, pinched edge up, in a greased 9-in. square baking pan, forming three rows of six. Brush tops with remaining butter. Let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown.

BACON-ONION RYE ROLLS

Steps:

• To make the dough:.
• Combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl. (If you're using a stand mixer, use the flat beater for this step.) Cover the bowl and let this shaggy mass rest for 15 minutes or so, to absorb the liquid and make it easier to knead.
• Knead the dough until it's smooth and slightly sticky, about 7 minutes in a stand mixer equipped with a dough hook.
• Place the dough in a lightly greased bowl or 8-cup measure, cover the container with plastic wrap, and let the dough rise for 1 hour, or until it's increased in volume by at least a third.
• While the dough is rising, make the filling. Fry the bacon (or bake it in a 350°F oven for about 35 minutes), until it's crisp and light brown.
• Fry the onions until they're a rich, golden brown in some of the bacon fat, if desired; or fry them in olive oil. They should brown nicely in about 20 minutes.
• Crumble the bacon, and combine it with the onions. When barely lukewarm, stir in the reserved egg white; this will help keep the filling from spilling out of the rolls.
• Gently deflate the risen dough, and roll it into a 12" x 18" rectangle.
• Spread the filling over the dough, and roll it up the long way, to make a log that's a generous 18" long.
• Cut the log into 1" slices. Lay the 18 slices into two 9" round lightly greased cake pans.
• Cover the pans, and let the rolls rise for about an hour, until they're nicely puffy. Toward the end of the rising time, preheat the oven to 375°F.
• Uncover the rolls, and bake them for about 25 minutes, until they're golden brown. Remove them from the oven, and brush them with butter, if desired. Serve warm or at room temperature.
• Store leftovers in the refrigerator; to reheat, tent with aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

PARMESAN-RANCH PAN ROLLS

Steps:

• On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

BACON-ONION PAN ROLLS

Steps:

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. Place, pinched edge up, in a greased 9-in. square baking pan, forming three rows of six. Brush tops with remaining butter. Let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown.

PUMPKIN SOUP & ONION AND BACON ROLLS

Steps:

• Heat oil in pan add onions, bacon and garlic cook, stirring until onions are soft; stir in thyme.
• Reserve half the bacon mixture for onion and bacon rolls.
• Combine water, stock extra onion, pumpkin and potatoes in pan, simmer covered about 30 minutes or until vegetables are soft.
• Process vegetable mixture in batches until smooth.
• Combine puree with remaining bacon mixture, chives, mustard, stock powder and cream, stir over heat until heated through.
• Serve with onion and bacon rolls.
• ONION & BACON ROLLS.
• Combine yeast, milk sugar in small bowl, cover stand in warm place about 10 minutes until mixture is frothy.
• Sift flour and salt into large bowl, add reserved bacon mixture, yeast mixture and water, mix to soft dough.
• Knead dough on floured board about 5 minutes or until smooth and elastic.
• Place dough in oiled bowl, cover, stand in warm place about 50 minutes or until doubled in size.
• Divide dough in 10 portions.
• Knead each portion until smooth, shape into rolls.
• Place rolls on lightly greased oven trays.
• Cover rolls, stand in warm place about 30 minutes or until doubled in size.
• Brush tops of rolls with a little extra milk, sprinkle with bran.
• Bake rolls in moderate oven about 20 minutes or until lightly browned and sound hollow when tapped.