Lativan Perogies (Bacon Buns)

MAKES 4 DOZEN

1 cup scalded milk
1/2 cup shortening or margarine
1/2 cup sugar
1 teaspoon salt
2 packages dry yeast, regular or rapid rise
2 eggs, well beaten
4 to 41/2 cups flour, sifted

FILLING (RECIPE FOLLOWS):

1 pound lean bacon
1 medium onion, chopped
1 pound lean ham (optional)
1/2 teaspoon freshly ground pepper

Topping:

1 egg yolk mixed with 2-3 tablespoons milk
1/2 teaspoon freshly ground black pepper

Pour scalded milk into a large bowl. Add shortening, sugar and salt. Let mixture cool to lukewarm, 105 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable.

Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put in greased bowl, cover and let rise in a warm place until dough doubles in size, about 1 hour.

While dough is rising, make the filling.

Fry bacon until limp. Remove from fat and drain on paper towels. Fry chopped onions in bacon fat until tender. Remove from fat and drain. Cut bacon into small pieces and add to onion. If desired, add ham. Season with pepper.

Once dough has risen once, pinch off a piece of dough, about the size of a golf ball and flatten in a rounded or rectangular shape. Place 1 teaspoon of the filling in the center of each shape, fold and seal edges. Shape between hands to form miniature hot dog bun. Place seam side down on a greased cookie sheet and let rise in a warm place until double in size, about 30 minutes.

Before baking, brush buns with egg-milk mixture. Bake in a preheated 375-degree oven for 20 minutes or until golden brown