Made Kraut Bierocks for lunch today.
These meat-and-kraut-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great!
Original recipe makes 10 servings
1 1/2 (.25 ounce) packages active dry yeast
1/4 cup white sugar
2 cups warm water
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup lard
2 pounds sausage
1 cup chopped onion
3 1/2 cups sauerkraut, drained
3 tablespoons prepared mustard
2 teaspoons salt
2 teaspoons ground black pepper
1 cup sweet peppers
Directions
1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and lard, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. To Make Filling: brown sausage, peppers and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in kraut, mustard, salt and pepper and cook for 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. Bake in preheated oven for 20 minutes, or until golden brown.
Tried doing the dough in a bread machine. Didn’t work, had to do it by hand.
Baked for 25 minutes.
Used 2 13X9X2 glass pans. Could use a sheet pan so there is more space between the rocks.
These meat-and-kraut-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great!
Original recipe makes 10 servings
1 1/2 (.25 ounce) packages active dry yeast
1/4 cup white sugar
2 cups warm water
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup lard
2 pounds sausage
1 cup chopped onion
3 1/2 cups sauerkraut, drained
3 tablespoons prepared mustard
2 teaspoons salt
2 teaspoons ground black pepper
1 cup sweet peppers
Directions
1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and lard, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. To Make Filling: brown sausage, peppers and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in kraut, mustard, salt and pepper and cook for 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. Bake in preheated oven for 20 minutes, or until golden brown.
Tried doing the dough in a bread machine. Didn’t work, had to do it by hand.
Baked for 25 minutes.
Used 2 13X9X2 glass pans. Could use a sheet pan so there is more space between the rocks.
