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...
A little bit of collecting and crafting