Directions

• In a skillet, cook bacon and onion over medium heat until bacon is
• crisp and onion is tender; drain on paper towels.
• Prepare roll mix according to package directions. Turn the dough onto
• a floured surface; knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning once to grease top. Cover and let
• rise in a warm place until doubled, about 40 minutes.
• Divide dough into 18 pieces. On a floured surface, roll out each
• piece into a 5-in. circle. Top each with 1 tablespoon of bacon
• filling. Fold dough around filling, shaping each piece into a small
• loaf; pinch edges to seal. Place seam side down on greased baking
• sheets. Cover loosely with plastic wrap coated with cooking spray.
• Let rise in a warm place for 20-30 minutes.
• Brush egg over buns. Bake at 350° for 20-25 minutes or until
• golden brown. Remove from pans to wire racks. Serve warm.
• Refrigerate leftovers. Yield: 1-1/2 dozen.