Lithuanian Bacon Buns (Lasineciai)
Traditional Lithuanian bacon buns feature a soft dough filled with a savory mixture of chopped bacon and onion, baked until golden.
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Instructions
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Preheat oven to 375 F.
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Simmer bacon and onion in a skillet with water until evaporated, then transfer to a container and chill.
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Scald milk, then mix in butter, sugar, and salt; cool to 110 F.
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Dissolve yeast in the milk mixture.
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Combine milk-yeast mixture, eggs, and flour in a large bowl; beat until smooth.
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Cover dough and let rise until doubled, then punch down and let rise a second time.
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On a floured surface, divide dough in half. Roll one portion to 3/8-inch thick and cut into 2- to 3-inch circles.
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Place about one tablespoon of cooled bacon mixture onto the center of each dough circle.
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Fold edges to cover the filling and form a ball; place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and scraps.
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Cover rolls and let rise until almost doubled.
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Remove plastic wrap and bake for 15 to 20 minutes.
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Brush lightly tanned rolls with an egg wash (1 egg yolk beaten with 2 teaspoons water).
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Return to oven and bake until golden brown.
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Serve hot, at room temperature, or reheated.