Make the dough. Add all dough ingredients into a large bowl or the bowl of a stand mixer. Knead the dough thoroughly for 5-10 minutes until it is smooth and workable, but still a bit sticky (see notes for more on consistency).
Shape the dough into a large ball, place in a greased bowl, cover with a damp towel, and set in a warm place to bulk proof for 4-12 hours until doubled in size.
Make the filling. Cook the ground beef and onion in a skillet, drain and add to a large bowl. Dice the bacon into ½-inch pieces, fry, then drain and add to the bowl with ground beef and onion.
Add the remaining ingredients and mix well. Place the cheeseburger filling mixture in the fridge to cool for half hour before assembling kolaches. You don’t want to add the mixture to hot filling.
Assemble the Kolaches. Divide the dough into 12 pieces (56 grams each) and use a rolling pin to roll each one out into a 4 inches circle. Use a spoon to scoop 2/3 cup cheeseburger filling onto each circle then gather the edges of the dough around the filling and pinch to seal. Place each kolache seal side down on a cookie sheet lined with parchment paper. Let the kolaches rise for 2-3 hours.
Brush kolaches with an egg wash & then bake in a preheated oven for 25 minutes at 350°F. Kolaches should be golden brown on top and bottom. Cool for 5-10 minutes before serving.
