Instructions: Cooking Time: About 15 min
Prep Time: 45 - 50 min, including 30 min for the dough to rest Notes: For a one-day head start, make the dough and cook the bacon, then cover and chill both

Makes: 8 pieces

In a bowl, combine flour and 1/4 tsp salt. Stirring with a fork, add 1/2 C boiling water and mix until dough is moistened. Pat into a compact ball.

On a lightly floured board, knead dough until it feels smooth and satiny, about 3 min. Cover dough airtight and let stand at least 30 min.

In an 8 - 10" frying pan over med-high heat, stir bacon often until brown and crisp, about 5 min. Remove with a slotted spoon, and drain on towels. Reserve drippings.

On a lightly floured board, roll dough into an 8 x 16" rectangle. Brush dough with 2 - 3 tsp melted , but not hot, bacon drippings, then sprinkle bacon and green onions evenly almost to edge of rectangle.

Starting with a short side of the rectangle, roll up dough to snugly enclose filling and form a compact log. Pinch dough edge to log to seal. Gently press ends against the filled log.

Cut log crosswise into 8 equal rounds. Flatten each piece slightly with your palm, then sprinkle each lightly with sesame seeds.

Press each round until evenly thick and about 4" wide. If filling pops out, press back into dough.

Place rounds, without crowding, in a 10 - 12" frying pan over med to med-low heat. Cook, turning occasionally, until each side is dry looking and well speckled with brown, 6 - 8 min total.

Mix remaining 1/4 tsp salt with sugar. As hot, browned cakes come from pan, sprinkle them lightly with salt-sugar mixture. Serve cakes hot, warm, or at room temp.

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