My husband still makes this recipe that has been in his family since he was a child.
Dough for Rolls:
1 stick of margarine
1/2 cup boiling water
1/4 cup sugar
3/4 tsp. salt
1 pkg. dry yeast dissolved in 1/4 cup warm water
1/4 cup water
2.5 to 3 cups flour
Take a large bowl and pour 1/2 cup boiling water over margarine and 1/4 cup sugar. Take a cup and dissolve yeast into 1/4 cup warm water and set aside. In large bowl with margarine and sugar put 3/4 tsp salt and 1 egg and 1 cup flour. Mix well, then add yeast and another 1/4 cup water. Then add the rest of the flour. Gradually mix to a stiff dough. Cover with cloth and set aside. We make it in the evening and place in a very large bowl three times the volume of the dough to allow dough to expand. Cover with plastic wrap or foil or towel.
While dough is rising, make the caramelized onion mixture:
Fry 2 lbs. of thick sliced bacon, any flavor, that has been cut into 3/4 inch pieces. Add one large onion, diced finely. Bacon will cook about 2/3 of the way and the rest will cook in the baking process. When the onion is transparent, remove from fry pan. Mix in 4 tablespoons brown sugar and 1/2 teaspoon Mrs. Dash and 1/2 teaspoon salt. Mix all together.
For rolls: roll out dough to about 1/4 inch thickness. Cut dough into four inch squares with a pizza cutter or pastry knife. Fill the individual rolls with about 1 heaping tablespoon of the bacon-onion mixture. Fold over the four corners of the dough, pinch closed. Turn over on a sprayed baking sheet. You should get 10 to 12 rolls. Brush tops with this mixture: 1 egg yolk and 1 tablespoon water and pinch of salt. Bake 15 to 20 minutes at 350; remove from oven when they are golden brown.