BACON-ONION RYE ROLLS
These lusty rolls, with their filling of caramelized onions and bacon, are very tempting indeed. I can see these rolls accompanying soup or chowder or serve them at breakfast, with scrambled eggs. Prep time includes rising time.
Provided by Annacia
Categories Yeast Breads
Time 1h55m
Yield 18 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272, Fat 15.3, SaturatedFat 6, Cholesterol 46.3, Sodium 438.3, Carbohydrate 26, Fiber 1.4, Sugar 2.2, Protein 7.3
BACON AND ONION BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
- Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.
LINDY'S BACON AND ONION CHEESE SPREAD
This is a wonderful bacon and onion cheese spread (not dip) that is great for parties and year-round use. For Christmas, I shape this into a tree shape, on a flat tray. I sprinkle the trunk of the tree with crisp bacon and the tree itself with finely chopped green onion tops or chives. I have also shaped it into a cross for my children's confirmation parties, a Christmas stocking, and even a heart for a special Valentine's Day party. If you substitute creamy salad dressing for the mayonnaise it will not be the same. My mom tried that and it didn't turn out well. This is best made the day before and chilled. My family and friends all love this; it's one of those dishes that I have to make for every holiday and get-together.
Provided by Lindy Lessard
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 9h25m
Yield 56
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch.
- Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 0.5 g, Cholesterol 11.5 mg, Fat 5.1 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 77.8 mg, Sugar 0.1 g
BACON-ONION APPETIZERS
Make and share this Bacon-Onion Appetizers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
- Spread butter mixture evenly over dough.
- Roll up each rectangle, beginning with short side; pinch seam to seal.
- Cut each into 4 slices.
- Place pinwheels on ungreased baking sheet; flatten slightly.
- Bake at 375 degrees for 15 minutes or until golden.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 13.2, Sodium 94.8, Carbohydrate 7.6, Fiber 0.6, Sugar 0.7, Protein 1.6
RYE ONION BREAD
Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., 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. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BACON AND ONION ROLLS
Not a holiday meal goes by without these yummy little rolls on the table. When asking friends what they would like for their special day, they request these rolls. I know you will enjoy these.xoxo
Provided by Laura Spencer-Whitacre
Categories Breads
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Stir in 8 cups of flour to milk mixture that has cooled a bit. Add yeast and 2 more cups of flour. mix well and knead hard till bowl is clean on all sides.
- 2. Grease large bowl and add dough, cover and let rise in warm space about 1 hour or until doubled in size. Punch down and let rise again about 20 minutes or so.
- 3. Meanwhile the Filling: 3-4 lbs thick bacon, cubed 2 medium onions, chopped Saute bacon and onions till onions are transparent and bacon is cooked thru. Let cool. Grease cookie sheets. Form dough for cresents, add about 1 tablespoon of mixture and roll into cresents making sure they are sealed. glaze with egg white and a little water. Bake at 400* for 12 minutes or until golden brown. Makes about 80 or so. they freeze wonderfully. please enjoy. xoox
RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BACON CHEESE ONION ROLLS
This is one of my first bread recipes...It is a big hit with family and the neighbors!
Provided by Bruce Tracy
Categories Savory Breads
Time 2h
Number Of Ingredients 14
Steps:
- 1. Mix water, sugar, oil, salt and 1 egg. Stir well. Add 1 cup of flour and the yeast and stir vigorously for one minute. Add up to 3 more cups flour one cup at a time until you have soft dough that pulls away from the sides of the bowl. Knead on a lightly floured board until the dough is well formed and elastic and slightly sticky, 6-8 minutes. Form a ball and roll the dough around in an oiled bowl. Cover with plastic wrap, cover the bowl with a towel and let rise about 15-20 minutes somewhere warm.
- 2. While the dough is rising, dice the onions and shred the cheese. Add the bacon and set aside to dry out a bit. When the dough is ready sprinkle a little flour on the board and with your hands (or a roller) spread dough out to a rectangle about 16-18 inches long.
- 3. Spread the cream cheese evenly over the dough and then spread evenly with the onion, cheese and bacon mix. Squirt some Sriracha sauce (optional) on the mix. Roll up from the long side jelly roll style.
- 4. Cut into about 12 triangle shaped pieces, like this.../\/\/\/\/\/\. Just turn our knife 90 degrees after each cut.
- 5. Spray a 12-inch Dutch oven or a large cast iron skillet with non-stick cooking spray. Arrange the rolls in a circle with the end pieces in the middle. If I have 12, I put one at 12 and 6, then 3 and 9, and so on. Brush tops with egg wash and sprinkle with sesame seeds (optional). (The egg wash is the glue for the sesame seeds.) Let rise again until almost double.
- 6. Let the rolls rise in the Dutch oven in your home oven with the lid on the pot, or covered with a towel if in a cast iron skillet. When the rolls have raised enough set the stove oven to 350 degrees and bake. This called a cold start. Check at 30 minutes. When the rolls are golden brown remove from the oven. Brush the rolls with butter while they are still hot for a softer crust.
- 7. You can change several things in this recipe, including types of cheese and onion. Swiss is great! We like to serve with some strawberry preserves or grape jelly. Serves 10-12, depending on who gets there first!
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In the bowl of a stand mixer fitted with a paddle, combine all of the dough ingredients, mixing just until the dough starts to leave the sides of the bowl.
- Cover the bowl and let the mixture rest for 15 minutes, for the flour to absorb the liquid; this will make the dough easier to knead., After the rest, switch to the dough hook and knead until the dough is smooth and slightly sticky, about 7 minutes. , Place the dough in a lightly greased bowl or 8-cup measure, cover the container, and let the dough rise for 1 hour, or until it's increased in volume by at least a third., To make the filling: Fry (or bake in a 350°F oven for 35 minutes) the bacon until crisp.
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