Level: | Intermediate |
Total: | 3 hr 15 min |
Prep: | 1 hr |
Inactive: | 2 hr |
Cook: | 15 min |
Yield: | 72 pieces |
Ingredients
- 1/2-pound lean bacon
- 1 small onion, optional
- 2 pounds ham
- 2 cups milk
- 1/2-pound (2 sticks) butter
- 1/2 cup sugar
- 1 teaspoon salt
- 1 package dry yeast
- 5 eggs
- 6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky
- 1 egg yolk
- 1 tablespoon water
Instructions
- Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
- Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
- Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
- Preheat oven to 350 degrees F.
- Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.
Nutrition Facts
Serving Size | 1 of 72 servings |
Calories | 124 |
Total Fat | 6 g |
Saturated Fat | 3 g |
Carbohydrates | 12 g |
Dietary Fiber | 1 g |
Sugar | 2 g |
Protein | 5 g |
Cholesterol | 30 mg |
Sodium | 289 mg |
Reviews
ham, bacon and onion is hard to beat inside a soft and rich dough.
It is necessary to use more flour than recipe calls for. In order to
roll dough I used additional 5 cups of flour.
I make this recipe for family holiday parties and they are a great
hit. They freeze wonderful so you can make them ahead and
always have a treat available.
I didn’t like that the written recipe did not indicate how much meat to put in the bun. A rough idea would have been good. I ended up trying to portion so that I would have no meat left. Even with this effort I had meat left over which is fine I froze it to use another time.
I found the recipe to be overly rich with all that meat in a lump right in the middle. Perhap mixing it in with the bread would be nicer for my tastes. I also would love to see some cheese mixed in with the meat. In short, the recipe was a nice starting place for me but I really think I will need to experiment with it to make a bun that is not so meaty.