Bierocks
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
16 rolls
- Serves:
- 8
ingredients
-
DOUGH
- 1⁄4 cup melted shortening
- 2 eggs, room temperature
- 1 cup water
- 1⁄3 cup dry milk
- 1⁄2 cup sugar
- 1 teaspoon salt
- 3 1⁄2 - 4 cups flour
-
FILLING
- 1 1⁄2 lbs ground meat
- 16 ounces sauerkraut, rinsed and drained
- 1 (1 1/4 ounce) package dry onion soup mix
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne or 1/8 teaspoon red pepper
- 1⁄2 cup relish (optional)
directions
- Put dough ingredients in above order in your braed machine on the "dough" setting.
- Cook meat until browned, drain. Mix all the other ingredients together with meat.
- Roll dough 1/4 inches thick and cut into 4 inches rectangles.
- Place 1 T. filling on top, bring corners up and pinch to sel.
- Place on greased baking sheet and let rise 15-20 minutes.
- Brush with egg whites.
- Bake at 375 for 20 minutes.
- These are great frozen for a quick lunch too!
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