ONION-BACON ROLLS

ONION-BACON ROLLS image

Yield 30

Number Of Ingredients 7

Steps:

in a skillet cook bacon till crisp; remove bacon, reserving 1 Tablespoon drippings. Drain bacon on paper towels; crumble when cool. In the same skillet cook onion, green pepper, dillweed, and pepper in hot drippings till onion is tender but not brown. Cool. Stir in bacon. Divide bread dough into 30 portions. Roll each portion into a ball; roll or pat each ball into a 3-inch circle. Place a scant Tablespoon of the filling in the center of each circle. Bring up dough edges around the filling; seal the edges together. Arrange filled rolls, seam side down, on a greased baking sheet. Brush with milk. Sprinkle with poppy seed, fennel seed, or sesame seed. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or till rolls are golden. Serve warm. Makes 30 rolls. TO FREEZE; Prepare and bake rolls as directed above. Cool thoroughly on a wire rack. Transfer rolls to a freezer container. Seal, label, and freeze for up to 4 months. To reheat, arrange frozen rolls on an ungreased baking sheet. Bake, uncovered, in a 375 degree F oven about 15 minutes or till rolls are heated through.