Sauté onions, pork loin, and bacon. Until the onions are translucent and most of the bacon fat has rendered.

Add ground pepper to taste

Leave the pork mixture to cool while you are making the dough.

Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.

In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.

When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water. Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.

Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes. Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.

Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size. Preheat oven 350 degrees. Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then form them into a circle.

Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape. Place formed buns on a baking tray that has been lined with baking paper.

Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes. Repeat with the remainder of the mixture and dough. Once out of the oven they are ready to eat.