Preparation / Directions:
In mixer bowl, combine yeats, 1 3/4 cups flour, and onion soup mix. Cook bacon until crisp; drain, reserving 2 Tablespoons drippings. Crumble bacon and set aside. Heat together beer, milk, sugar, and reserved drippings until just warm ( Mixture will appear curdled). Add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 1/2 minute. Beat 3 minutes at high speed. Stir in crumbled bacon and enough remaining flour to make a moderately stiff dough. Knead until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover; let rise till double, 40 to 45 minutes. Punch down and shape into 16 rolls. Place rolls in two 9x1 1/2" round baking pans. Brush tops of rolls with butter or margarine. Sprinkle with cornmeal and cover lightly. Let rise until almost double in bulk, abouit 25 minutes. Bake in 375 oven for 20 minutes or until golden.