|1||finely chopped onion|
|1/2 - 3/4 pounds||bacon*, finely diced||225 - 350 gm|
|salt & pepper, to taste|
|¾ cup||milk||175 ml|
|¼ cup||butter||50 ml|
|2 teaspoons||salt||10 ml|
|2 tablespoons||sugar||30 ml|
|1 pkg. (about 1 tablespoon)||dry yeast||15 ml|
|¼ cup||warm water||50 ml|
|3 ½ cups||white flour||875 ml|
|1 - 2 tablespoons||sour cream||15 - 30 ml (optional)|
|1 - 2 teaspoons||milk or water||5 - 10 ml|
|¼ teaspoon||sugar||1 ml (optional)|
Put the yeast in the quarter cup (50 ml) of warm water (with the small amount of sugar, if desired). Wait until it starts to bubble up. Add it to the (lukewarm) milk mixture in the large mixing bowl. Also add the beaten egg.
To this add about 1½ cups (350 ml) flour and beat until smooth. Now add the rest of the flour about a half cup (125 ml) at a time, mixing well after each addition. If desired, add the sour cream after all the flour has been added. Sour cream makes for a lighter dough.
Cover the bowl with a damp cloth or towel and let the dough "rest" for 10 minutes. Meanwhile prepare a floured surface (board or clean counter) for kneading. After 10 minutes, turn dough out onto floured surface. Knead lightly for 5 - 6 minutes until the dough is smooth, but still somewhat soft.
Grease a large bowl. Put dough into bowl and turn it until all surfaces have been greased. Cover bowl with damp cloth, and let rise in a warm place until doubled in bulk (30 - 90 minutes, depending on the warmth of the environment).
Cut off a large piece of the dough. Roll it into a rope about 1½ inches (4 cm) in diameter. Cut it into segments about 1½ inches (4 cm) thick. Make each bit into a small pancake, oval, or square. On one half of it, put a teaspoonful (or a little less) of the filling. Fold the dough over, pinching the edges together (or use a small glass to press down the edges). Make sure there are no openings left, or the filling will leak out of the seam.
Place the finished buns on an ungreased cookie sheet, with the seams underneath. Continue in the same way until all dough is used up.
Let cool 5 minutes, then remove from cookie sheet with a spatula. Place in a bowl and cover with a tea towel. Let cool 15 minutes or so; now, enjoy!