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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe was passed down to me from my mother-in-law, our family loves it! Any bread recipe works well but this is the one I like to use. You can make a lot of small ones if you have a lot of time or just make two big ones if you're in a hurry! I don't really know how the dough works, as it has no leavening agent... but it tastes good! The person who contacted me can't receive messages so... let me know if I should change the dough!!! Ingredients:
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 |
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:
1. Put dough ingredients in above order in your braed machine on the dough setting.
2. Cook meat until browned, drain. Mix all the other ingredients together with meat.
3. Roll dough 1/4 inches thick and cut into 4 inches rectangles.
4. Place 1 T. filling on top, bring corners up and pinch to sel.
5. Place on greased baking sheet and let rise 15-20 minutes.
6. Brush with egg whites.
7. Bake at 375 for 20 minutes.
8. These are great frozen for a quick lunch too!
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