Wonder Buns - originally posted on Jan 20/13

When I saw the name of these buns, I had to have the recipe.  So I asked and found out that the recipe is a closely guarded family secret.  The sharer of the recipe is genuinely afraid of the wrath of Baba (grandmother), and as such agreed to sharing the recipe with trepidation.  When I asked if I could blog about it (I knew I couldn't not share it with you) he agreed only if I promised to change the name of the buns and to ensure there was no link to him.  I have changed the name of the buns to protect his identity.As with many recipes handed down from Baba (or Nana, Grammy, Grandma), the directions are vague because they assume that you know what you're doing.  The sharer of the recipe didn't even have much of a recipe I suspect.  The instructions he typed out in an email included lots of the kind of commentary you don't find in a regular cookbook recipe, such as "You will have to go by taste for this part" and "I don’t know exact measurements because I always eyeball and taste it."  and so it is with recipes that have been handed down.
When I obtain such a recipe, I feel as though some great honour has been bestowed upon me.  I don't want to overstate my point, but it's a spiritual experience.
Here we go;
Filling;
Fry at least 1 lb. of bacon cut into small pieces with a diced med. onion.
Boil 2 large potatoes. Mash with 1/2 cup milk, 1/4 cup butter and salt.
Combine bacon and potatoes.  Let it cool to room temperature.
**this gave me wayyyy too much filling, but there's nothing wrong with a container of bacon-y mashed potatoes in the fridge.
Dough;
1 pkg. dry yeast
1 Tbsp. sugar
1/2 cup warm water
1/2 cup flour
Mix, let rise 10-20 min. Then add:
1/4 cup sugar
1/4 cup melted butter (cooled)
1 egg
1 tsp. salt
1 cup warm water
2-3 cups flour
Knead dough well until it's smooth and elastic. Roll out the dough, one half at a time, about 1/4 ” thick. Using a wine glass or a perogy maker, cut out circles of dough. Put 1 tbsp of filling in center, fold over and pinch edges. Or cut 2" rounds and fill with about a teaspoon of filling.  Place finished bun on a greased cookie sheet and let rise 1 hr. Brush tops with melted margarine and bake 400 degrees 10-12min. Cool and freeze.
When ready to serve, place in a casserole dish, cover with cream and sprinkle with dill.  Bake at 350F about 45 min.