4 1/2 lb bacon
3 medium onions
2 lb frozen bread dough
4 egg yolks
2 tsp water
Directions
1. Cut onion and bacon i to very small piecces. In
large skillet, saute bacon until crisp. Drain. Remove
to holding pan. Cook onion in enough water to cover
until translucent. Add to bacon, cover and chill. 2.
Allow ffrozen dough to thaw and rise according to
package directions. Punch down dough. Divide in
sections for easier rolling. 3. Flour pastry board.
Roll dough with floured rolling pin until 3/8" thick.
Cut with round biscuit cutter. Put a tea spoon of
cooled mixture in center of each circle of dough and
fold over. Crimp with fork. Place on lightly greased
baking sheet. Let rise again until doubled. 4. Bake
in 375 degree oven for 15 minutes or until a light tan
c olor. Brush with mixture of egg yolks and water.
Return to oven and bake until golden brown. 5. Serve
hot. Offer a good ,German mustard if desired.
Servings: 180 servings
Karelian Bacon Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Pork
The History of Recipes
We are able to read the history of `recipes` back into ancient history, certainly as far as ancient Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move on, we have a couple of cookery books which appeared in the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is served today, but instead descriptions of the types of food served to the rich people of the period. During the next few centuries, the rich families of the West competed to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking publications were highly popular mostly as a result of more people being able to read, more spare time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Karelian Bacon Buns recipe.
