8 slices bacon
2 pkgs. dry yeast
3 3/4 c. sifted all-purpose flour
1/4 c. dry onion soup mix
1 (12 oz.) can beer
1/4 c. milk
1 tbsp. sugar
2 tbsp. yellow cornmeal
butter, melted
2 round 9 x 1 1/2 inch pans

Cook bacon until crisp; reserve 2 tablespoons drippings. Crumble bacon and set aside.

In mixer bowl, combine yeast, 1 3/4 cups flour, and onion soup mix.

In saucepan, heat together beer, milk, sugar and reserved bacon drippings just until warm (mixture will appear curdled); add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 1/2 minute. Beat at high speed for 3 minutes. Stir in crumbled bacon and remaining flour to make a moderately stiff dough. Knead until smooth and elastic.

Place in greased bowl, turning once to grease surface of dough. Cover and let rise in warm place until almost double in bulk, 40-50 minutes. Punch down. Shape into 16 rolls. Place in 2 round 9 x 1 1/2 inch baking pans.

Brush tops of rolls with a little melted butter. Sprinkle with cornmeal. Cover lightly. Let rise in warm place until almost double in size, about 25 minutes. Bake at 375 degrees for 20 minutes. Yield: 16 rolls.