Saturday, February 24, 2007

Recipe | Bacon Buns

Few food items are so good that they can actually be used as currency, but Bacon Buns are one of those rare exceptions. From the outside, they look like ordinary rolls. But the surprise is on the inside – a savory filling of bacon, ham and onion tucked inside a pillowy, soft dough. The recipe originates from Lithuania, where they call the buns “Lasineciai”. There was never any written recipe – it only existed in the memories of Grandmothers and Great Aunts in our family. Luckily, someone finally followed Mrs. Sobut while she was making bacon buns and recorded her every move and measure. From that original recipe, I’ve refined and revised so that even the amateur cook can create these magical buns in their own kitchen. If you try your hand at the Sobut-Buber-Mayer Family recipe, please let me know how it goes and if you have any comments or feedback.

Bacon Buns taste best fresh from the oven, but the next best thing for day-old buns is a quick zap in the microwave (wrapped in a paper towel) for 12-seconds.

5 comments:

C. Jennings said...

People, you just don't know how good these are.

Sometimes I have this dream where I am in a public square being stoned by a throng of people. But, nay, it's not stones that I am being pelted with but oven fresh, golden bacon buns. Seeing how I am being bombarded with soft savories it takes a very long time to do me in. But alas I am overtaken yet die with a smile on by bacon streaked face.

scrabblers said...

If I was the protagonist in C. Jennings' dream I'd simply eat every bun that was thrown at me.

Mmmmm bacon. My heart hurts when I think about it.

wrong36 said...

i sometimes have this dream where i'm in an throng of angry bacon bun throwers...

c. jennings said...

now just swap that giant bolder for a bacon bun and we're in bidness.

Anonymous said...

Hi - I am certainly glad to discover this. Good job!