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.