Bacon Buns

This Lithuanian recipe I’m sure is created for the climate of the eastern European weather as Joy's mom would say it sticks to your ribs. Once in a while we have to indulge!! Great for breakfast with easy over eggs - yummy. 1 1/2 lbs slab bacon (Joy use smoked pork jowls same as slab bacon) 1 large onion 2 cups milk ½ lb butter ½ cup sugar 1 tsp salt 1 pkg cake yeast or 2 pkg dry yeast 5 eggs 8 to 10 cups all-purpose flour Cut bacon and onion into very small pieces. Put into frying pan, cover with water. Simmer until water has evaporated at this point you can pour off some of the excess fat cool refrigerated. Read yeast pkg and follow directions to grow yeast (Dissolve yeast in ¼ cup of warm water 110o with a tsp of sugar until it grows twice in volume) Heat butter and milk, add sugar and salt. Beat eggs add to milk mixture add dissolved yeast than sifted flour until forms a ball. Knead adding flour until not sticky and completely mixed and than continue to knead until dough is elastic. Cover and place in a warm spot about at least 85o (not too hot) until dough doubles in size. When risen punch down and let rise again. Cut into 4 sections roll each one by one on a slightly floured board until dough is 3/8” thick. Cut a circle with a cookie cutter or a glass about 3 to 4” in diameter place a teaspoon of cooled bacon mixture in center and fold over pinch to close. Place on a greased cookie sheet and let rise again until double in size. Bake in a 375 degress oven 15 min should be just tanning brush each roll with a mixture of egg yolk and 2 tsps water. Return to oven and bake until golden.