Easy Bacon And Cheese Buns Recipes

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

BACON AND CHEESE SOFT ROLLS

Steps:

• First we get the bread ready: Combine first 4 ingredients in the bowl of the mixer and wait 20 minutes. The mixture will become foamy.
• Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 - 15 minutes
• Allow to rise in the bowl, covered with a cloth, in a draft-free place. (Do not place on oven top, just leave the bowl on your kitchen work top). About 30 - 45 minutes
• Whilst rising, make up the filling (fry off bacon & drain & grate cheese) and allow to cool.
• Once it has doubled, flour your hands very well and also the work top, and pull off pieces of the dough, slightly smaller than a tennis ball. Don't be frightened to add some flour if your dough is very sticky. It will be fine. Place your piece of dough on the work top and flatten as in the picture. Add a heaped teaspoon of filling in the center. Pull the dough from the sides to enclose the filling and squash the edges together so they are sealed, and reshape if necessary into a roll shape. Turn upside down (so the seal is on the bottom of the tray).
• Place the rolls apart from each other on a floured tin / tray. Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 - 45 minutes
• Carefully brush the tops of the rolls with milk and sprinkle some cheese over them
• Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
• Eat warm or cold. I love them when they are still warm!

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

LITHUANIAN BACON BUNS (LASINECIAI)

Steps:

• Gather the ingredients.
• In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
• Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
• Gather the ingredients.
• Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
• Dissolve yeast in this milk mixture, stirring well.
• Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough and let rise again.
• Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
• Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
• Place a tablespoon or so of cooled bacon mixture in center of dough circle.
• Fold edges over to completely cover the filling and shape into a ball.
• Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
• Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
• Heat oven to 375 F.
• When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
• When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
• Return to oven and bake until golden brown.
• Serve hot, at room temperature or reheated in the oven.

CHEESY BACON BREAKFAST BUNS

Steps:

• Preheat the oven to 425 degrees F.
• To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
• In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
• Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
• Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
• Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.

EASY BACON AND CHEESE BUNS!

Steps:

• Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces.
• Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon.
• Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.

SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
• For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
• For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
• Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.