Sauerkraut Onion Rolls
|Dry yeast||1 Teaspoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Melted butter||2 Tablespoon|
|Sauerkraut||2 Cup (32 tbs), drained|
|Onions||2 Cup (32 tbs), chopped|
|Caraway seeds||1⁄4 Teaspoon|
Dissolve yeast and honey in lukewarm water and set aside to activate for 5 minutes.
Put flour into a large bowl, make well in center and pour the yeast mixture into the well.
Add melted butter and salt and mix well.
Knead for 10 minutes.
Cover with a damp cloth and leave to rise for 1 hour.
While dough is rising, mix the sauerkraut, onions and caraway seeds.
Fry together in oil for 8 minutes.
When the dough has risen, roll it out as thin as you can (1/4 to 1/2 inch thick).
Cut the dough into 6-inch squares.
Put a heaping tablespoon of the sauerkraut-onion mixture in the middle of each square.
Fold into a triangular turnover and pinch edges together.
Place on buttered baking sheet and let rise 30 minutes.
Preheat oven to 400°F and bake for 25 minutes.