Bacon Buns

For the filling: fry the bacon over medium heat until crisp and then drain the fat. Add the onion and ham, saute for five minutes until the onion is tender. Remove from heat and cool the mixture thoroughly. This can be made ahead and frozen.

Dough: Melt the butter in a sauce pan over medium low heat and add the milk until hot but not boiling. Add the sugar and the salt and let cool. Dissolve the yeast in 1/2 Cup of the cooled liquid for about 5 minutes. Beat 5 eggs slightly and add the remaining milk mixture to the eggs. Blend and add the yeast mixture to the egg mixture. Add 5 Cups of flour to the egg mixture. Slowly add additional flour until the dough starts to come away from the bowl. You may not use all of the flour. It will still be sticky. Knead the dough for about 8 minutes. Place the dough in a greased bowl and let it rise until doubled in size. Punch down the dough and let it rise again.

Generously flour the counter and roll out the dough to about 1/8 inch thickness. Use a 4-inch round cutter to cut the dough. I use a large mouthed glass, but you can also use a small coffee can. Place a spoonful of cooled filling in the center of the dough, pinch all the corners together sealing tightly. Place the bun, seal side down, on a parchment paper lined cookie sheet. Let rise one more time, about 30 minutes.

Beat the last egg and brush over the tops of the buns. Bake for 15 minutes in a preheated 350 degree F oven.

Makes about 3 1/2 dozen.