Bacon-Onion Crescent Buns

• 4-3/4 to 5-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter, cubed
• 1/2 teaspoon caraway seeds
• 3 eggs
• 1 pound sliced bacon, diced
• 1 small onion, finely chopped
• 1/8 teaspoon white pepper
• 2 tablespoons water

1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased
5. . Cover and let rise, about 30 minutes.
6. In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350u0b0 for 12-14 minutes or until golden brown. Refrigerate leftovers.

flour, sugar, active dry yeast, salt, milk, butter, caraway seeds, eggs, bacon, onion, white pepper, water

Taken from www.tasteofhome.com/recipes/bacon-onion-crescent-buns/ (may not work)