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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup sugar |
2 tablespoons shortening |
2 teaspoons salt |
5-3/4 to 6-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 pounds ground beef |
1 medium cabbage, shredded |
1 medium onion, chopped |
salt, pepper and seasoned salt to taste |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender.
4. In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal.
5. Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers. Yield: 32 buns.
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