Piragi (Bacon onion rolls)

¾ cup milk
¼ cup soft butter
1 tsp. salt
2 tbsp. sugar
1 envelope dry yeast dissolved in ¼ cup warm water
1 beaten egg
3 ¼ to 3 ½ cups all-purpose flour
1 egg (for glaze)

1. Scald milk and add butter, salt and sugar. Stir until butter melts.
2. When milk mixture is lukewarm, add the yeast mixture and beaten egg.
3. Add 2 cups of the flour and beat well (2-3 minutes).
4. Slowly add the rest of the flour (if necessary), beating after each addition. The dough should be pliable and not too stiff.
5. Cover and let rest for 10 minutes.
6. Spill dough onto floured board and knead for 5-6 minutes, until smooth and elastic.
7. Place dough in lightly oiled bowl, cover and let rise until doubled.

4-5 slices bacon, chopped
1 medium onion, chopped fine
1 cup chopped, lean ham
¼ tsp. nutmeg (optional)
freshly-ground black pepper
1. Saute bacon and onion on medium heat until slightly browned. Drain off most of the fat.
2. Add the ham and heat through. Let cool.
3. When filling is cool and the dough has risen, form the piragi into crescent shapes.
4. Roll out a portion of the dough until it is quite thin.
5. Place a scant tsp. of filling in the center and fold the dough over. Cut the dough with a round cookie cutter and carefully press the edges closed. Shape into crescents, and place seam-side down on a lightly greased baking pan. Brush with a beaten egg.
6. Bake at 400 F for 13 to 18 minutes, depending on the size. Makes about 40 rolls.

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