This recipe for savory bacon onion rolls is from Chef Louis P. DeGouy's baking cookbook, “The Bread Tray.” I’ve started collecting all of his books, though some are a little harder to track down than others, and each is filled with wonderful recipes like this one.
I updated the measurements a bit for the modern kitchen, and lightly rendered the Bacon and caramelized the onion to create a deeper flavor. But these lovely rolls – which I didn’t realize until I was almost finished would look like savory cinnamon rolls – are perfect with soup on a cold evening. Make sure to serve them with lots of melted butter and a pinch of salt – it makes them particularly delicious.
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