In mixer bowl combine yeast, 1-3/4 cup flour and onion soup mix.
Cook bacon until crisp and drain and crumble and set aside.
Reserve 2 Tlbs. drippings.
Heat together beer, milk, sugar and drippings until just warm. (will look curdled)
Add to dry ingredients in mixer bowl and beat at low speed for 1/2 minute, then at high speed for 3 minutes.
Stir in crumbled bacon and enough of remaining flour to make a moderately stiff dough.
Knead on floured surface until smooth and elastic. (about 5-7 minutes)
Place in greased bowl, cover and let rise until doubled. Punch down and shape into 16 rolls.
Dip tops of rolls into melted butter and then cornmeal.
Let rise until almost double.
Bake at 375 degrees for about 20 minutes.