Cut ten 1-1/2-inch squares of waxed paper; set aside.
Heat a small skillet over medium-low heat 30 seconds to 1 minute.
Stir-fry green onions and bacon until bacon is golden brown.
Add pepper, sugar and soy sauce; mix well.
Remove from heat and set aside.
Melt lard or shortening.
Combine flour and hot melted lard or shortening in a medium bowl.
Mix thoroughly.
Dough will be moist and sticky.
Divide dough into 10 equal balls.
Separate canned biscuit dough into 10 equal pieces.
Place 1 dough ball in the center of each piece of biscuit dough.
Wrap edges around ball.
Flatten with the palm of your hand.
Roll out each biscuit to a 3-1/2" x 2-1/2" rectangle 1/4 inch thick.
Roll up jelly-roll fashion, stopping halfway.
Spread 2/3 teaspoon bacon mixture on unrolled section and continue rolling.
Use a rolling pin to roll out to a 4" x 2" rectangle.
Brush egg yolk on top and dip coated top in sesame seeds.
Repeat with remaining buns.
Preheat oven to 375°F (190°C).
Place buns on waxed paper on a baking sheet and bake about 15 minutes until golden brown.