|Lean ground pork||1 Pound|
|Black pepper||To Taste, freshly ground|
|Dry yeast||1 (For the dough:)|
|Lukewarm water||14 Cup (224 tbs) (For the dough:)|
|Flour||4 Cup (64 tbs) (For the dough:)|
|Salt||1 1⁄2 Teaspoon (For the dough:)|
|Butter||4 Tablespoon, melted (For the dough:)|
Season the ground pork with salt, pepper and nutmeg and set aside.
Sprinkle the yeast over the lukewarm water and stir to dissolve.
Place the flour and salt in a bowl and make a well in the center.
Pour the butter and dissolved yeast into the well and gather the dough into a ball.
Knead the dough on a floured board for 8 to 10 minutes or until the dough is smooth and elastic.
Shape the dough into a ball and place in an oiled bowl.
Cover and let rise 2 hours or until doubled in bulk.
Knead the dough again and divide into 10 pieces.
Roll each piece into a square, 6 inches by 6 inches.
Make 10 rolls of the ground pork and place one on each square of dough.
Fold the dough over the pork rolls.
Place the rolls on a buttered baking sheet and let rise in a warm place for another 3 hours or until doubled in bulk.
Place the baking sheet in a preheated, 350° oven and bake for 45 minutes.