A delightful twist on traditional Latvian Piragi, these rolls are filled with a savory bacon and onion mixture, perfect for gatherings.
Warm the milk until lukewarm and dissolve the sugar in it.
Ensure the milk is not too hot to avoid killing the yeast.
Sprinkle the yeast over the milk mixture and let it sit for 10 minutes until foamy.
If the yeast doesn't foam, it might be inactive; consider starting over with fresh yeast.
Combine the flour, melted butter, and egg in a mixing bowl. Add the yeast mixture and mix until a dough forms.
Mix until the dough is smooth and pulls away from the sides of the bowl.
Knead the dough on a floured surface for about 8 minutes until elastic.
Proper kneading develops the gluten, giving the rolls their structure.
Place the dough in a greased bowl, cover, and let it rise for 1 hour.
The dough should double in size during this time.
Cook the bacon and onion in a pan until the bacon is crispy and the onion is soft. Let cool.
Drain excess fat from the bacon for a less greasy filling.
Roll out the dough to 1/4 inch thickness and cut circles using a glass or cutter.
Ensure even thickness for uniform baking.
Place a spoonful of filling on each circle, fold over, and seal the edges.
Pinch the edges tightly to prevent the filling from leaking out.
Place the rolls on a baking sheet lined with parchment paper. Let them rise for 20 minutes.
This second rise ensures the rolls are light and fluffy.
Bake the rolls in a preheated oven at 400°F for 10-12 minutes until golden brown.
Keep an eye on the rolls to avoid over-baking.
Serve the rolls warm and enjoy.
These rolls are best enjoyed fresh out of the oven.
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