Sift the flour into the mixing bowl and form a hollow in the middle. Brumble the yeast with the sugar into the warm water and mix well.
Pour the mixture into the hollow in the middle l and mix with a little flour so that the liquid becomes slightly creamy.
Leave this predough to rise in a warm place, covered, for 15 minutes.
Cut the bacon and onion into small pieces, fry them in a pan and let them cool down a bit.
Pour the bacon, onion, salt and oil into the predough and stir with the dough hook to a smooth dough.
Leave the dough to rise again in a warm place for about 45 minutes.
On a well floured work surface, divide the dough into even pieces and form into rolls. The surface should be lightly dusted with flour.
Leave the rolls to rise again in a warm place, covered, for about 20 minutes and in the meantime preheat the oven to 180°C.
Bake the rolls in the oven for about 10-20 minutes.
TIP: Put a heat-resistant cup of water in the oven. This provides humid air and does not let the bread dry out.
Recipe by: Manuela Aichner