Grampa Ray's Bacon Buns
Recipe provided by Ray Adamonis
- Level: Intermediate
- Yield: 72 pieces
- Nutritional Information per Serving (1 of 72 servings): Calories 124, Total Fat 6 g, Saturated Fat 3 g, Carbohydrates 12 g, Dietary Fiber 1 g, Sugar 2 g, Protein 5 g, Cholesterol 30 mg, Sodium 289 mg
- Total Time: 3 hr 15 min
- Preparation: 1 hr
- Inactive Time: 2 hr
- Cooking: 15 min
Ingredients
- 1/2-pound lean bacon
- 1 small onion, optional
- 2 pounds ham
- 2 cups milk
- 1/2-pound (2 sticks) butter
- 1/2 cup sugar
- 1 teaspoon salt
- 1 package dry yeast
- 5 eggs
- 6 cups all-purpose flour, plus up to 1 additional cup if dough is too sticky
- 1 egg yolk
- 1 tablespoon water
Instructions
- Prepare Filling: Imagine the irresistible aroma of crispy bacon filling your kitchenchop the bacon into small bits and fry until crisp; drain excess fat. If using onion, finely chop and saut with the bacon. Cut ham into small pieces and combine with the bacon mixture. Process through a meat grinder or food processor. Refrigerate to cool. This filling can be prepared 2 to 3 days in advance and freezes well, making it perfect for your next baking adventure.
- Make Dough: Warm up to a cozy dough-making session: heat milk in a saucepan, melt butter into it, then stir in sugar and salt; cool slightly. Activate yeast in 1/2 cup of the milk mixture for 5 minutes. Lightly beat eggs and blend into the remaining milk mixture, then combine with yeast. Knead in flour using a dough hook for at least 5 minutes until smooth. Let rise in a greased bowl until doubled, punch down, and rise againpatience rewards with fluffy perfection.
- Form Buns: Roll out dough on a floured surface to 1/8-inch thickness, channeling your inner baker. Cut into 4-inch circles with a cutter or clean tin can. Spoon filling into each center, fold over, pinch edges securely, and place seam-side down on a baking sheet. Let rise until doubled, watching them puff up invitingly.
- Bake: Preheat to 350F and brush with egg yolk mixed with water for that golden glow. Bake 15 minutes until irresistibly goldenthese warm, savory buns will disappear fast, creating family memories just like Grampa Ray's.
Recipe courtesy of Ray Adamonis, Oak Lawn, IL
