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Bacon Buns Recipe - Lithuanian Lasineciai


Lithuanian Bacon Buns

Lithuanian Bacon Buns

Flickr by cal222
This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads. They can be eaten hot or at room temperature, and can be reheated in the oven. This is a perfect project for kids if an adult fries the bacon and onion.

Makes about 2 1/2 dozen Lithuanian Bacon Buns - Lasineciai

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 3/4 pounds bacon, cut into 1/4-inch pieces
  • 1 medium onion, chopped finely
  • 1 cup milk
  • 1/4 pound (1 stick) butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 3 large eggs, slightly beaten
  • 3 cups all-purpose flour


  1. In large skillet, place bacon and onion and barely cover with water. Cover the pan and let simmer until water has evaporated. Transfer entire contents of skillet (fat and all) to a container and refrigerate until cool.

  2. Meanwhile, scald the milk and mix in butter, sugar and salt. Cool to 110 degrees. Dissolve yeast in this milk mixture.

  3. Transfer 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.

  4. Turn dough out onto a lightly floured surface. Cut it in half and roll each section 3/8-inch thick. Cut 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 shaping into a ball. Place seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and other section of dough.

  5. Heat oven to 375 degrees. Let rolls rise again, covered with greased plastic wrap. Bake 15-20 minutes. When rolls are lightly tan, brush them with 1 large 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.
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