Speķa rauši - Bacon and onion yeast rolls

Adapted from Latviešu ēdieni and family recipes Yield: Lots.

Dough¹:

• 250 g ap flour
• 125 g milk (about 1/2 cup)
• 40 g sugar + 1 tsp
• 75 g butter (about 6 tbsp)
• 1/2 egg
• 3 g salt
• 1 1/2 tsp active dry yeast
• 1/4 c warm water (100 - 110F)
• 2 egg whites, mixed with 2 tablespoons water (egg wash for brushing)

Filling:

• 1 lb smoked bacon, diced
• 1 large yellow onion, diced

To make the dough:

Combine yeast with warm water and 1 tsp of sugar, stirring to dissolve, let sit for 10 minutes until doubled in volume. Mix in flour, half an egg, salt, butter and milk. Place in an oiled bowl on a rack over boiling/steaming water, cover loosely with a clean kitchen towel and let rise for 1.5 to 2 hours until doubled.

To make the filling:

Fry bacon until cooked but not crisp, remove to a bowl. Pour off most of the bacon fat, reserving about a two tablespoons. Cook onion in remaining fat until soft and beginning to turn brown on the edges. Remove to a bowl.

Assembling the speķa rauši:

Roll out the dough to about 1/4" thickness for more crunchy rolls, thicker for puffier rolls. Using a biscuit cutter or a glass whose rim has been floured, cut out rounds. I use a 78mm (3 1/16") cutter for traditionally sized rolls and a 68mm (2 5/8") cutter for two-bite-sized rolls. Roll out the leftover dough again and cut out more rounds. Repeat if necessary.

Top each round with a pinch of bacon and onion. Fold each little circle in half and pinch the edges shut. If the dough isn't too floury, the edges can be pinched together without needing extra water. If the edges don't want to seal or seal imperfectly, run a moistened fingertip along the edges before sealing. You should wind up with a little half-moon shape, like this:

Place the rolls on a baking sheet lined with parchment, foil or non-stick liner and brush the tops with egg wash.

Bake at 350F for about 10 - 12 minutes. Check on them periodically, they're done when the top has a dark brown patch and the roll is turning golden brown. Remove, allow to cool (they can cool in the serving bowl, no rack necessary) and enjoy.

Notes:

1. This is a basic yeast dough called for in many Latvian meals. Probably other cuisines too, but I'm not that familiar with common yeast recipes.
2. Like Alton Brown, I prefer to use metric when baking. It's just easier to measure by weight.