1 lb. bacon, chopped
2 c. onion, chopped
1 c. milk
1/4 c. butter
1/4 c. sugar
1 tsp. salt
1 pkg. dry yeast
2 or 3 beaten eggs
1/2 tsp. yellow food coloring (opt.)
4-5 c. unbleached flour

Put bacon and onion in frying pan, cover with water; simmer until water is gone. Cool completely.

Scald milk in a large pot. Add butter, sugar and salt. Cool to lukewarm. Add beaten egg and food coloring.

While milk is cooling, sprinkle yeast over 1/4 cup warm water plus 1 teaspoon sugar in a small bowl. Let rise; mix into dough. With a wooden spoon, beat in sifted flour until hard to beat. Do not add more flour. Continue to beat for 10 minutes. This is a very important step! Cover pot. Refrigerate overnight. The dough will rise, so be sure the pot is big enough.

When ready to bake, remove half the dough. Knead for a few seconds on flour covered pastry board. Roll out to 1/8" thickness, cut into 18 pieces. Place 2 teaspoons of bacon mixture in the middle. Roll up egg roll style. Place 1" apart on cookie sheet. Brush with melted butter. Cover with wax paper and let rise in a warm place until double in size, approximately 1 hour. Bake at 375 degrees for 15 to 20 minutes until browned. Makes 3 dozen.