Lithuanian Bacon Buns

Just like little Grandma use to make ;-)

  • ½ cup (1 stick) unsalted butter, plus more to butter bowl and pans, as needed

  • 1 cup milk

  • 5 tablespoons granulated sugar

  • 1 tablespoon active dry yeast

  • 1½ teaspoons kosher salt

  • 1 large egg plus 1 large yolk

  • 3 to 3½ cups all-purpose flour, as needed

  • 1 egg yolk (for basting)


  • 1 1/2 pounds slab bacon(uncooked)

  • 1 medium onion

  • To make the dough, melt the ½ cup butter in a small saucepan over medium-low heat.

  • Add the milk and granulated sugar and heat just to lukewarm (about 100°F), stirring to dissolve the sugar.

  • Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes.

  • Stir in the salt. Beat the whole egg and yolk together and add to the yeast mixture. Stir in the flour I cup at a time until you have a sticky dough.

  • Scrape the dough out onto a floured work surface and knead, about 5 minutes, adding a little more flour as necessary, until you have a nice smooth dough.

  • Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours until tripled in volume.

  • Dice bacon, onion into very small pieces; the more uniform the better. Cook in pan with 1/2 cup of water Season with a little black pepper.

  • When the dough has risen, punch down and start forming buns. Take walnut size lump of dough and stretch to 3-inch diameter Put 1 1/2 teaspoons filling in center. Fold in half and seal edges like a turnover.

  • Mix one egg yolk with 2 Tbsp water and brush the top of each roll.

  • Bake at 350° for 12-17 minutes or until golden brown.

  • Rub butter on the buns while hot (if desired) and let cool on a rack.

Prep time:20 min

Cook time:17 minutes



Keywords: bacon,lithuanian


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