1pkg (Ľ oz) 2.5 oz dry yeast
1 Cup 10 cups Warm milk
1 t 3T+1t salt
2 T 2 ˝ cups Sugar
3 Cups 30 Cups Flour (plus more if needed)
2 15 eggs
˝ cup 5 Cups soft butter (I use bacon fat)
3 lbs 30 lbs Bacon finely chopped
1 10 Onion finely chopped
1 6 eggs beaten and mixed with
Bacon fat for glaze
Fry bacon and onion until semi crisp. Drain and reserve fat.
Sprinkle yeast into ˝ cup warm milk. Add sugar and salt. Stir until thoroughly dissolved. Place yeast mixture in a warm place until it bubbles and doubles in volume.
Pour flour in large mixing bowl. Add yeast mixture, eggs, remaining milk and bacon fat. Beat well. Add flour as needed until dough is not tacky to touch. Cover bowl with damp towel, place in a warm place and allow to rise (double).
Dust hands with flour. Portion dough (2 oz). Take a piece of dough and place it in your palm and flatten it. Place a spoonful of bacon mixture in the center and pull the dough around it. Repeat. Place the filled buns on a baking sheet about 1 inch apart. Brush with egg and bacon fat mixture. Let buns rise to about double in size.
Bake for about 20 min. at 375F.
Buns can be frozen prior to baking.
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