Bacon Cheeseburger Buns
|Active dry yeast||1⁄2 Ounce (2 packages, 1/4 ounce each)|
|Warm water||2⁄3 Cup (10.67 tbs) (110� to 115�)|
|Warm milk||2⁄3 Cup (10.67 tbs) (110� to 115�)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Sliced bacon||1 Pound, diced|
|Ground beef||2 Pound|
|Onion||1 Small, chopped|
|Salt||1 1⁄2 Teaspoon|
|Process cheese||1 Pound, cubed (Velveeta)|
|Butter||4 Tablespoon, melted|
In a large mixing bowl, dissolve yeast in warm water.
Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels.
In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain.
Add bacon and cheese; cook and stir until cheese is melted.
Remove from the heat.
Punch the dough down.
Turn onto a lightly floured surface; divide into fourths.
Roll each portion into a 12-in.x 8-in.rectangle; cut each into six squares.
Place 1/4 cup meat mixture in the center of each square.
Bring corners together in the center and pinch to seal.
Place buns 2 in.apart on greased baking sheets.
Bake at 400° for 9-11 minutes or until lightly browned.
Brush with butter.