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1
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
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2
Heat water, milk, sour cream, and butter until very warm (120u00b0 to 130u00b0F).
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3
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
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5
Stir in enough remaining flour to make a soft dough.
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6
Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
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7
Cover; let rest 10 minutes.
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8
Divide dough into 12 equal pieces; flatten to 3-inch rounds.
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9
Place one rounded tablespoon Bacon Filling on center of each.
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10
Bring edges of dough up to enclose filling; pinch to seal.
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11
I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
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12
Place, pinched sides down, on greased baking sheet, about 2 inches apart.
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13
Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
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14
Brush surface of each roll with egg mixture.
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15
Bake at 350u00b0F for 20 to 25 minutes or until golden.
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16
Remove from sheet; serve warm.
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17
BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
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18
Drain on paper towels; discard drippings from skillet.
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19
In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
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20
Remove from heat; stir in bacon.
