Kraut Bierocks

Kraut Bierocks

Kraut Bierocks

  • Prep

    45 m

  • Cook

    1 h

  • Ready In

    1 h 45 m

Recipe By:Kim Van Pelt
“These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a ‘kraut flavor’.”

Ingredients

  • 1 1/2 (.25 ounce) packages active dry yeast
  • 1/2 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 shortening
  • 1 pound lean ground beef
  • 1 pound ground Italian sausage
  • 1 cup chopped onion
  • 3 cups shredded cabbage
  • 3 tablespoons prepared mustard
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1/2 cup shredded, processed American cheese
  • 1/2 cup shredded Cheddar cheese

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 shortening, 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: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
  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 9×13 inch baking dish. Repeat with remaining dough and filling.
  5. Bake in preheated oven for 20 minutes, or until golden brown.
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