Bacon and Onion Rolls
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- 4 c
- 1/2 c
- 1 tsp
- 3/4 c
- 2/3 c
- water, warm
- 5 pkg
- (1 1/4) oz size yeast
MIX AND HEAT IN PAN OVER MEDIUM HEAT, UNTIL SHORTENING MELTS
IN BOWL, ADD YEAST TO WARM WATER WITH 1 TBSP. OF SUGAR AND LET WORK UP
1Stir in 8 cups of flour to milk mixture that has cooled a bit.
Add yeast and 2 more cups of flour. mix well and knead hard till bowl is clean on all sides.
2Grease large bowl and add dough, cover and let rise in warm space about 1 hour or until doubled in size. Punch down and let rise again about 20 minutes or so.
3Meanwhile the Filling:
3-4 lbs thick bacon, cubed
2 medium onions, chopped
Saute bacon and onions till onions are transparent and bacon is cooked thru. Let cool.
Grease cookie sheets. Form dough for cresents, add about 1 tablespoon of mixture and roll into cresents making sure they are sealed.
glaze with egg white and a little water.
Bake at 400* for 12 minutes or until golden brown. Makes about 80 or so. they freeze wonderfully. please enjoy. xoox