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1
To make sponge, in a bowl, dissolve the yeast in the milk, stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
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2
To make dough, in a small nonstick fry pan over medium heat, cook bacon, stirring often, until evenly browned, about 3 minutes; using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan; add onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes; transfer the onion to the plate with the bacon, set aside.
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3
In a bowl of an electric mixer fitted with dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute; with the mixer running, add the egg and milk; increase the speed to medium and knead for 5 minutes;Add the 3 tablespoons butter and knead for 3 minutes.
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4
Stop the the mixer and ADD the SPONGE; increase speed to medium-high and knead until dough is smooth and elastic, 7 to 10 minutes; Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated about 2 minutes; add more flour if dough is to sticky; Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1/2 hours.
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5
Preheat Oven to 400F; butter a 6-well silicone or 6-Large Muffin pan and place on baking sheet; Punch down dough; divide into 6-equal-size balls and place in cups.
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6
Let dough rise in a warm place for 30 minutes; Brush the tops with egg mixture and bake until golden brown 20 to 25 minutes, Immediately invert cups onto a wire rack and remove breads, using a toothpick to gently loosen them, if needed; let cool slightly, serve warm or at room temperature, Enjoy.
