Step 1

Put bacon and onion in frying pan, add water to barely cover. With lid on, simmer until water evaporates watching closely.  Place filling in refrigerator to cool completely. Do not brown the bacon.

Step 2

Scald milk. Whisk in butter, sugar, and salt. Cool to lukewarm (110 - 115 F degrees).  Whisk in the yeast.  Place this mixture in the bowl of a stand mixer or other large bowl.

Step 3

Add the beaten eggs and flour and beat vigorously with wooden spoon or mixer's paddle attachment until smooth.

Step 4

Lightly grease top of dough, cover bowl with towel and let rise until doubled in warm spot.

Step 5

Punch down dough and let rise until doubled one more time.  Turn dough out onto a lightly floured surface. Cut in half and work with one half of dough at a time, keeping other half covered.

Step 6

Roll dough about 1/4 to 3/8 inch thick. Cut out 3 inch circles of dough with a round cutter.

Step 7

Place a tablespoon or so of cooled bacon mixture in center of circle.  Fold over and pinch edges of dough together to completely cover the filling.

Step 8

Shape into a ball or torpedo shape and place seam side down on parchment lined baking sheet leaving space between buns to rise and expand.

Step 9

Repeat with other half of dough; re-roll scraps.

Step 10

Cover rolls lightly with greased plastic wrap and let rise until almost doubled.

Step 11

Pre-heat oven to 375 F. Brush rolls with egg wash.

Step 12

Bake 20 to 25 minutes until golden brown. Brush with butter when removed from oven if desired.

Step 13

Can be served hot, at room temperature or reheated in the oven.