Onion Bacon Rolls Recipes

PIRAGI - LATVIAN BACON BUNS

Steps:

• In a heavy non stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered.
• Add ground pepper to taste.
• Leave this mixture to cool completely while you are making the dough. I usually make the bacon/onion mix the day before and leave it in my fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
• Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.
• In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.
• When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water.
• Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.
• Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes.
• Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.
• Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size.
• Preheat oven 180 deg C (360 deg F)
• Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
• Place formed buns on a baking tray that has been lined with baking paper.
• Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes.Repeat with the remainder of the mixture and dough.
• Once out of the oven they are ready to eat.
• Piragi can also be frozen once cooled.

BACON CHEESE ONION ROLLS

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!

ONION-BACON CRESCENT BITES

Steps:

• Heat oven to 375°F Spray cookie sheet with cooking spray.
• In 6-inch skillet, cook bacon over medium heat 3 minutes. Add onion; cook 3 to 5 minutes or until tender. Remove from heat. Drain if necessary.
• In small bowl, stir cream cheese until smooth. Add bacon mixture, Cheddar cheese, parsley, paprika and caraway seed; mix well. Set aside.
• Separate dough into 4 rectangles; press perforations to seal.
• Spoon 1/4 of bacon mixture onto each rectangle; spread to within 1/2 inch from 1 long side.
• Roll up each rectangle, starting with topped long side and rolling to untopped side. Press edge to seal.
• With serrated knife, cut each roll into 8 slices. Place cut down side on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

BACON-ONION APPETIZERS

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.

BACON ROLL-UPS

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

BACON AND ONION ROLLS

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