3 to 3–1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup sour cream
2 tablespoons butter or margarine
1 large egg
1 egg, beaten with
1 tablespoon water
1/2 pound sliced bacon, cut into
3/4 cup chopped onion
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, sour cream, and butter until very warm (120° to 130°F). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; flatten to 3-inch rounds. Place one rounded tablespoon Bacon Filling on center of each. Bring edges of dough up to enclose filling; pinch to seal. Place, pinched sides down, on greased baking sheet, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Brush surface of each roll with egg mixture. Bake at 350°F for 20 to 25 minutes or until golden. Remove from sheet; serve warm.
Bacon Filling: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes. Drain on paper towels; discard drippings from skillet. In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes. Remove from heat; stir in bacon.