Bacon Onion Breadsticks

INGREDIENTS
2 tablespoons active dry yeast
2 cups warm milk (110 to 115 degrees F), divided
1 teaspoon sugar
1/2 cup butter or margarine, melted
1 1/4 teaspoons salt, divided
5 1/2 cups all-purpose flour
1 pound sliced bacon, diced
1 medium onion, chopped
1/4 teaspoon pepper
1 egg, beaten
coarse salt

DIRECTIONS

1. In a mixing bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add
butter, 1 teaspoon salt and remaining milk; mix well. Stir in enough flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled,
about 1-1/2 hours.

3. Meanwhile, in a skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and
remaining salt. Cool completely.

4. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. Roll dough
into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise
and in thirds crosswise. But each section into six strips. Place 2 in. apart on greased baking
sheets.

5. Cover and let rise in a warm place until doubled, about 30 minutes.

6. Bake at 375 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire
racks to cool.