These are little yeast rolls with bacon cooked inside. Like most old-world traditional recipes, they are not for the low-calorie, low-cholesterol crowd. One thing I liked about this particular recipe is that it is written as though somebody's grandmother is telling how she makes it - 'put complete mixture into a loaf pan'. It gives me the feeling that if I don't do exactly as it says, my bacon buns will never be as good as that dear grandma's cooking that nobody can forget, and nobody can quite duplicate.



It makes a lot, but they can be frozen.

1 1/2 pound bacon, cut into small pieces
1 large onion, chopped fine
2 cups milk
1 (1/2 pound) butter
1/2 cup sugar
1 teaspoon salt
1 package yeast
5 eggs, slightly beaten
6 cups flour, sifted

Place the cut-up bacon and onion in a frying pan and barely cover with water. Cover and let simmer until water has evaporated. Put complete mixture into a loaf pan and let cool in the refrigerator.

Heat milk and butter; add sugar and salt to lukewarm. Dissolve yeast in 1/2 cup of this liquid. Add eggs to remaining milk and sugar mixture, and stir in the dissolved yeast. Stir in sifted flour and beat vigorously.

Cover and let rise in a warm place until the dough is double in bulk, about 2 hours. Punch down, cover, and let rise again.

Cut dough into 4 sections. On a lightly floured board, use a rolling pin to roll each section of dough to about 3/8 inch thick. Cut with a round cookie cutter. Put 1 teaspoon of the cooled bacon mixture in the center of each circle of dough, and fold up the sides to surround it. Place on a greased cookie sheet and let rise until double in size.

Bake at 375 degrees for 15 to 20 minutes. When slightly tan, brush with a mixture of egg yolk and 2 teaspoons water. Return to the oven and bake until done. Serve hot (may be reheated in the oven). Makes 5 dozen rolls.