In a medium-sized mixing bowl, combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl. (If you're using a stand mixer, use the flat beater for this step.) Cover the bowl and let this shaggy mass rest for 15 min
Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the
Place all the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end
While the dough is rising, make the filling. Cut the bacon into 1/4-inch pieces (a pair of scissors works well here). Place the bacon into a large saute pan and cook until it just begins to become crisp. Pour off as much of the fat as you can, add the cho
Turn the risen dough out onto a very lightly greased or floured work surface, knead it briefly to expel any excess carbon dioxide, and form the dough into a rough log. Divide the dough into 16 pieces. Roll each piece into a loose ball, cover the balls, an
With a rolling pin or the palm of your hand, flatten the balls into 4-inch circles. Flour the work surface, rolling pin, and your hand as needed.
Place a generous teaspoon of filling into the center of each piece of dough. Pull the dough "pouch" up around the filling, pleating and pinching the top to seal well. Place these pouches seam-side-down onto a lightly greased or parchment-lined baking shee
In a small bowl, beat the reserved egg yolk with the tablespoon of oil. Brush this mixture over the tops of the rolls and, if desired, sprinkle the rolls with poppy seeds.
Bake the rolls in a preheated 375°F oven for 20 to 25 minutes, until they're golden brown. Remove the rolls from the oven and allow them to cool briefly on a rack. Serve the rolls warm.