Ingredients
3 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/2 cup butter, melted2 teaspoons salt3-1/2 to 4 cups all-purpose flour1/2 pound sliced bacon, cooked and crumbled1 large onion, diced1 large egg, lightly beaten
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on 1 side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Preheat oven to 425°.
Brush with egg. Bake until golden brown, 10-15 minutes. Remove to wire racks. Serve warm.
