Onion – Bacon – Bun

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	1 hr 40 mins
Course	Baking
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Mix wheat and rye flour, yeast and salt. Add 300 ml of water and work everything into a smooth dough. Cover and let rise in a warm place until the dough has doubled in volume (approx. 40 minutes).
In the meantime, if necessary, dice the bacon and leave it out a little crispy in a pan without fat. Place on kitchen paper and drain.
Knead the dough on a floured work surface, kneading in the fried onions and bacon (the best way to do this is to add onions and bacon in portions).
Shape the dough into 8 rolls and place on a baking sheet lined with baking paper. Score crosswise with a knife and cover again for approx. 20 minutes.
Bake in the preheated oven (electric stove: 200 ° C / gas stove: level 3) for about 20-30 minutes. Allow to cool on a grill.
The rolls taste heavenly warm and cold with good butter spread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.