Bacon And Onion Rolls Recipes

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

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 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

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.

BACON CRESCENT ROLLS

Steps:

• Separate crescent dough into eight triangles. Set aside 1 tablespoon of bacon. Sprinkle onion powder and remaining bacon over triangles; roll up and place point side down on an ungreased baking sheet. Sprinkle with reserved bacon. , Bake at 375° until golden brown, 10-15 minutes. Serve warm. Freeze option: Freeze cooled rolls in sealable freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.