Lithuanian Bacon Buns - cooking recipe

Ingredients

dough
3 - 3 1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope fleischmann fast rising yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup sour cream
2 tablespoons butter or 2 tablespoons margarine
1 large egg
1 egg, beaten with
1 tablespoon water
bacon filling
1/2 lb sliced bacon, cut into 1/2 inch pieces
3/4 cup chopped onion

Preparation

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water, milk, sour cream, and butter until very warm (120\u00b0 to 130\u00b0F).
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; flatten to 3-inch rounds.
Place one rounded tablespoon Bacon Filling on center of each.
Bring edges of dough up to enclose filling; pinch to seal.
I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
Place, pinched sides down, on greased baking sheet, about 2 inches apart.
Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Brush surface of each roll with egg mixture.
Bake at 350\u00b0F for 20 to 25 minutes or until golden.
Remove from sheet; serve warm.
BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
Drain on paper towels; discard drippings from skillet.
In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
Remove from heat; stir in bacon.