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Categories:
fast-rising water sugar milk butter sugar eggs vegetable oil flour salt flour egg cans sauerkraut onion bacon butter garlic
Viewed: 72 - Published at: 3 years agoIngredients
- 2 (8 g) packages fast-rising active dry yeast
- 14 cup warm water
- 1 tablespoon sugar
- 2 cups milk
- 1 tablespoon butter
- 34 cup sugar
- 4 eggs
- 34 cup vegetable oil
- 3 cups flour
- 1 teaspoon salt
- 5 cups flour
- 1 egg, beaten
- 3 (16 ounce) cans sauerkraut
- 1 onion, finely chopped
- 3 slices bacon, finely chopped
- 12 cup butter
- 1 tablespoon garlic, finely chopped
Method
- Combine yeast, warm water and sugar; let stand 10 minutes.
- Heat milk and 1 tbsp butter until lukewarm.
- Beat together sugar and eggs.
- Add yeast mixture, egg mixture, oil, salt and 3 cups of flour together.
- Knead well with 5 cups of flour.
- Let rise in a warm place until double in size.
- Drain sauerkraut well.
- Fry bacon in pan and add onion.
- Sweat the onions and then add the sauerkraut.
- Season with salt and pepper to taste.
- Pinch off 1 inch balls.
- Flatten with palm of hand.
- Place 1 tsp of sauerkraut filling on half and fold over.
- Pinch edges together and shape into a bun.
- Place on greased cookie sheet and brush with 1 beaten egg.
- Bake at 350 degrees for 15-20 minutes.
- When done brush with melted butter.
- Melt butter and add garlic.
- Serve with garlic butter poured over top.
