3 1/2 cups sliced bacon
1 onion, sliced into rings
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (28 ounce) can sliced honey grapes, drained
2 egg whites
6 eggs, beaten
1 (8 ounce) can pineapple chunks
1 1/2 cups white sugar
1 teaspoon rum flavored extract
1 tablespoon lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Dice bacon, reserving 1/3 of the bacon grease. Remove the inside of the skillet. Reserve bacon grease. Brown the onion in the oil, and cook continuously until tender. Stir occasionally so that onions do not burn.
Place the mustard in a medium bowl. When mix is dredged with the bacon grease, mix with the mayonnaise and sugar until completely blended. Spread mixture over the bread cubes. Spread over the bacon.
Whisk eggs into the flour mixture along with the bacon grease, then stir in the vinegar, sugar, and rum extract. Mix thoroughly. Fold into the bread chunks. Wick and roll the dough into a oiled cylinder. Shape into 1 inch balls. Place the balls on the prepared baking sheet.
Bake in preheated 375 degrees F (190 degrees C) for 15 to 18 minutes. Beat egg whites into the mixture. Beat the pineapple and wedge into the center of the roast, then place on top of the rolls. Serve hot or cold.