Directions: |
Directions:Cut bacon into very small pieces. Combine bacon and onion in skillet with ½ c. water. Simmer, partially covered to allow steam to escape, about 30 minutes or until most of liquid is evaporated. Stir occasionally. Spread mixture in 8" square pan. Chill thoroughly.
Mix together 1¼ c. flour, sugar, salt and undissolved yeast. In a small sauce pan, combine milk, ¼ c. water and butter and heat over low heat until liquids are warm. Butter does not need to melt entirely. Gradually add milk mixture to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 whole eggs and ¾ c. flour or enough flour to make a thick batter. Beat at high speed about 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place in greased bowl. Turn to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Punch down dough. Turn out onto lightly floured board. Divide dough in half. Roll out each half to about ¼" thickness. Cut in circles using 3" round cookie cutter. Place about 1 T. of bacon mixture in center of each circle. Fold dough in half. Pinch edges together to seal. Place on lightly greased baking sheets. Cover and let rise in warm place, free from draft, until double in bulk, about 45 minutes.
Thoroughly beat together egg yolk and 2 T. water. Brush tops of rolls with mixture. Bake in preheated oven at 375º about 15 minutes or until gold brown. Remove from baking sheets and cool on wire racks. (Best served warm.) Makes about 4 dozen buns. |
