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Servings: 16- 20 Rolls
Excellent serveed with Rio Grande Pork Roast (see recipe) or with German Boiled Cabbage & Pork Ribs
2 pkgs dry yeast
3-3/4 to 4 cups all-purpose flour
1/4 cup dry onion soup mix
8 slices bacon
1- 12oz.bottle beer
1/4 cup milk
l tbsp sugar
1 tbsp yellow cornmeal
Combine yeast, 1 3/4 cup flour and onion soup mix. Fry bacon till crisp and drain, reserving 2 tbsp drippings. Crumble bacon and set aside.
Heat together milk, beer, sugar, and bacon drippings just till warm (mixture will appear curdled). Add to dry ingredients in mixer bowl and beat at low spped for 1/2 min. Then, beat 3 minutes at high speed.
Stir in crumbled bacon and enough of the flour to make a medium stiff dough. Knead till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover, let rise till almost double in size, approx.
40 to 45 minutes.
Punch down and shape into 16-20 rolls. Place on baking sheet, brush butter on top, sprinkle on cornmeal. Let rise again about 25 minutes.
Bake at 375 for 20 minutes.
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