Japanese Bacon Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Add warm milk, softened butter, and egg. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the bacon filling
   While the dough is rising, heat oil in a skillet over medium heat. Add diced bacon and cook for 3-4 minutes until it starts to render fat. Add diced onion and continue cooking for 5-7 minutes until onions are translucent and bacon is cooked but not crispy. Season with black pepper. Transfer to a plate lined with paper towels to drain excess fat. Allow to cool completely.
3. Shape the bread
   Punch down the risen dough and divide into 8 equal pieces. Flatten each piece into a 5-inch circle. Place about 2 tablespoons of bacon filling in the center of each circle. Gather the edges and pinch to seal, then place seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes.
4. Bake the bread
   Preheat oven to 375°F (190°C). Brush the tops of the rolls with egg wash. Bake for 18-20 minutes until golden brown. Transfer to a wire rack to cool for 5 minutes before serving.
5. Optional garnish
   For extra flavor, you can sprinkle the tops with sesame seeds, dried parsley, or more black pepper before baking.