Baltic Bacon Rolls

The ingredients for the yeast dough should be room warm!

Sift flour into a suitable bowl and mix with sugar, yeast and salt. Knead the egg, lukewarm milk and butter into the dough until the dough comes away from the side of the bowl and has a shiny, smooth surface.

Dust the dough lightly with flour and cover with a clean dry towel.

Let rise in a warm place for about 30 minutes.

Finely dice the onions and bacon. Leave magarine out in a frying pan and briefly sauté bacon and onions. The onions should only become translucent.

Blanch briefly in boiling hot water.

Cool onion – bacon mixture a little.

Knead dough again on a floured surface, divide into eight pieces.

Roll out each piece of dough into a round, saucer-sized pastry sheet.

In the center of the dough sheets, mold the onion and bacon mixture (about 1 tsp. per roll).

Pull dough over mixture and place with *seam* on greased baking sheet.

Cover rolls with dry towel and let rise repeatedly for 15 min.

Mix egg with the milk, brush the rolls with it.

Bake on the middle shelf of a heated oven at 200 °C for 20-25 minutes.

Serve the buns while they are still warm. Serve with a cold beer! :- 9

Tip! Immediately prepare the double mass!!!

~ Tested and brought into the Mm format: – Herbert Schmitt (2:2426/ 2070.16)

Our tip: Use bacon with a fine, smoky note!

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