2 c. boiling water
1 c. quick cooking oats
3 tbsp. vegetable oil
2 whole packages quick rise dry yeast
1/3 c. warm water
1/4 c. dark molasses
2/3 c. brown sugar
1 whole egg
2 tsp. salt
6 c. flour, more as needed
12 sol. oz. bacon, cut in 1/4 inch, fried but not too crisp
2 c. diced onions, sauteed until slightly brown in bacon drippings

Pour boiling water over oats, cool. Add oil, yeast softened in 1/3 cup water, molasses, brown sugar, egg and salt. Beat in 1/2 cup flour to make soft dough; add bacon and onion pieces. Add remaining flour; knead until smooth. Cover bowl with foil; let dough rise until doubled in bulk. Bake at 375 degrees for 18 to 20 minutes. Brush with melted butter while still hot. Cool. Yield: 30 buns.