Bacon-Onion Rye Rolls Recipe | King Arthur Baking

Ingredients

• 1 cup (227g) milk, lukewarm
• 4 tablespoons (57g) butter, melted
• 1 large egg plus 1 large egg yolk; reserve the white for the filling
• 3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (53g) King Arthur Rye Flour Blend, King Arthur Organic Medium Rye Flour, or King Arthur Pumpernickel Flour*
• 2 tablespoons (28g) granulated sugar
• 2 teaspoons instant yeast
• 1 1/2 teaspoons (9g) table salt
• 1 pound bacon
• 4 cups (510g) onions, peeled and chopped
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 1 large egg white, reserved from dough