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Sauerkraut Onion Rolls

Tummy.Tucker's picture
Ingredients
  Dry yeast 1 Teaspoon
  Honey 1⁄2 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Whole wheat flour 2 Cup (32 tbs)
  Melted butter 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Sauerkraut 2 Cup (32 tbs), drained
  Onions 2 Cup (32 tbs), chopped
  Caraway seeds 1⁄4 Teaspoon
  Oil 2 Tablespoon
Directions

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.
Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Healthy

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