Light little buns with bacon and onion baked inside.
Dissolve yeast in water, melt shortening, and sift together dry ingredients. Combine yeast mixture, buttermilk, shortening, and dry ingredients, and knead well, adding flour until dough is no longer sticky. Let dough rise, covered, in an oiled bowl, and make filling.
Dice bacon and onion; fry bacon and drain; separately saute onion in butter, adding caraway seeds and pepper. Combine onions and bacon.
When dough has doubled, punch down. On a floured board, roll dough out to ¼-inch thickness. Using a glass or a cookie cutter 2-½ to 3 inches in diameter, cut out circles in the dough. Place 1 teaspoon of filling mixture on each circle. Roll dough around the mixture in a crescent shape and place creased-side down on a greased pan. Brush with beaten egg if desired. Bake at 375 degrees F about 15 minutes, until golden brown.