2 pkgs. yeast
4 c. flour
1 pkg. dry onion soup mix
8 slices bacon, cooked, crumbled
12 oz. beer
1/4 c. milk
1 tbsp. sugar
2 tbsp. corn meal (optional)

Mix yeast, 2 cups flour, soup mix. Heat together the beer, milk, sugar until just warm (mixture will appear curdled). Add to dry ingredients. Beat on low for 1 minute. Beat 3 minutes on high. Stir in bacon and remaining flour to make a stiff dough.

Knead; cover and rise until double (45 minutes). Punch down. Shape into 16 rolls and place them on 2 cookie sheets. Brush tops of rolls with butter, sprinkle with cornmeal. Cover lightly with clean towel; let rise until double (about 30 minutes). Bake at 375 degrees for 20 minutes or until golden.