Beef and Sauerkraut Buns Recipe

1      Reviews by:    Kathryn Williams   Beef and Sauerkraut Buns Recipe makes wheaty pan buns using yeast, sugar, butter, all-purpose and whole wheat flour which are filled with a mixture of cooked ground beef, onion, salt, pepper and sauerkraut. Food Category:    Ground Meat Cuisine Origin:    Northeastern    Servings:16 Nutrition facts:241 calories9.8 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours, 19 Minutes Cook Time:   28 Minutes Total Time:   2 Hours, 47 Minutes

INGREDIENTS

• 1 package active dry yeast
• 1 cup hot water
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1/2 cup soft butter or margarine
• 3 cups unsifted all-purpose flour
• 1 egg
• 1/2 cup graham or whole wheat flour
• 2 tablespoons salad oil soft butter or margarine
• For Beef and Sauerkraut Filling:
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (1 lb) sauerkraut

DIRECTIONS

• In large bowl of electric mixer, sprinkle yeast over water; let stand about 5 minutes to soften. Stir in sugar, salt, and the 1/2 cup butter, mixing until the butter melts. Add 2 1/2 cups of the all-purpose flour. Mix to blend, then beat 5 minutes at medium speed. Beat in egg, then vigorously mix in remaining 1/2 cup all-purpose flour and all the graham flour until well combined.
• Cover and let rise in a warm place until doubled in bulk (about 1 hour). Punch down, turn dough out on a generously floured board or pastry cloth, and roll to a 16-inch square. Cut dough into 4-inch squares. Place 2 to 3 generous tablespoons of filling in center of each square. Bring opposite corners together; pinch to seal. Pour oil into a 9- by 13-inch baking pan. As each square of dough is filled, turn it in oil, placing buns side by side in pan, pinched sides down.
• (At this point, pan may be covered and refrigerated, 3 to 5 hours or overnight.) Uncover pan, if necessary. Let rise until buns are puffy (45 minutes to 1 hour). Preheat oven to 400° F and bake until well browned (22 to 28 minutes). Brush tops of rolls with soft butter. Serve hot.
• Beef and Sauerkraut Filling: Crumble beef into a large frying pan. Cook in its own drippings, stirring, until browned. Spoon off excess fat. Mix in onion, salt, and pepper; cook 3 to 5 minutes longer. Remove from heat and mix in sauerkraut, well drained.

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