Bacon Onion Buns

If you like bacon and onions, then these bread buns are sure to please. You can mix the bacon and onions in the dough and then make into buns. Or, you can roll the dough out, spread the bacon and onions over the dough and roll up into a jelly roll. Slice the dough into rolls and bake them that way.  You can also add 2 cups shredded cheddar cheese in the dough as well. 

Ingredients

3/4 lb. bacon
1 large onion, chopped about 2 cups
2 pkg. yeast
1/4 c. warm water
1 tsp granulated sugar
2 c. boiling water
1 c. oatmeal
3 Tbs. oil 
3 Tbs. molasses
1 egg
2/3 c. brown sugar
2 tsp. salt
5 to 6 c. flour

Directions

Lightly grease two 9 x 13-inch cake pans

Brown bacon in a heavy cast iron skillet until browned, but not too crisp. Remove bacon and crumple into small pieces.  Pour off all but 2 tablespoons of bacon grease. Add the onion to the skillet. Cook until the onion is golden brown.  Cool.

In a large bowl, pour boiling water over oatmeal. Set aside to cool.

Dissolve yeast and granulated sugar in the 1/4 c. warm water.  Set aside for about 10 minutes, so the yeast can bloom. 

In the oatmeal bowl add the yeast mixture, bacon, onions, oil, molasses, egg, brown sugar, salt, and 3 to 4 cups flour.  Add another 1 to 2 cups flour. When the dough becomes too hard to stir, turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. 

Place in a lightly greased bowl. We use the same bowl that the dough was mixed in to save on washing dishes. Cover the bowl with a towel or plastic wrap and put in a warm location, so the dough can rise. When the dough is doubled, punch down.

Shape into buns and place in the prepared pans. 

Place the pans in a warm location and let the dough rise until doubled. 

Bake at 375° for 18 to 20 minutes.