Onion Bacon Fantans

Instructions

1. Heat water to about 110 degrees F. Add it to the yeast and 1 tsp sugar in a small bowl. Set aside for 5 minutes then add the egg, remaining sugar, melted butter, salt and 1 1/2 cups bread flour. Mix in a stand mixer using the paddle attachment until smooth and blended. Add in the whole wheat flour on low until the dough forms a soft dough. If the dough is sticky gradually add the remaining half cup of bread flour. 
2. Switch to the dough hook and let the mixer knead the dough for 4-5 minutes or turn out onto a floured surface knead the dough for 6-8 minutes until it is smooth and elastic. Spray a large bowl with baking spray and let the dough rest in the bowl, covered with sprayed plastic wrap, until it doubles in size, about an hour. (photo 1)
3. Punch the dough down and roll it into a 20 by 12 inch rectangle. (photo 2) Brush about half of the melted butter onto the dough then spread the onion-bacon jam nearly to the edges. (photo 3)
4. Cut the dough lengthwise into 5 strips, each 4 inches wide. (yes, I would recommend using a ruler here as a guideline so that your layers are more or less the same width.) Layer the strips in a stack. (photo 4)
5. Cut the rectangle into 12 square-like pieces. (photo 5). Turn them on their sides and place in muffin tins (such that you'll be making a fan with the stacked pieces- photo 6).
6. Coat plastic wrap with baking spray then cover the muffin tin tray and let the rolls rise in a warm place for about an hour. The rolls will rise about 1/2-3/4 inch above the muffin tin rims. (photo 7 and 8)
7. Bake in a 375 degree oven for 18-20 minutes. Immediately brush with remaining melted butter and let cool in the muffin tins for 5-10 minutes before removing the fantans to a wire rack. Serve slightly warm.