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1
Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes.
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2
Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes.
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3
Switch the paddle attachment to the dough hook.
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4
Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer.
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5
Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes.
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6
Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour.
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7
Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool.
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8
Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes.
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9
Set aside to cool.
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10
Mix the cream cheese and Gouda in a medium bowl until well combined.
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11
Crumble in the bacon and stir in the caramelized onions, parsley and tarragon.
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12
Preheat the oven to 375 degrees F.
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13
Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle.
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14
Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides.
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15
Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls.
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16
Place the rolls on a parchment paper-lined baking sheet.
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17
Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds.
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18
Bake until golden brown and the filling is bubbly, 10 to 12 minutes.
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19
Drizzle the Cream Cheese and Chive Drizzle over the top.
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20
Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms.
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21
Mix in the yogurt until smooth, about 1 minute.
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22
Fold in the chives and season with salt and pepper.
