Cabbage and bacon rolls

Ingredients for 4 servings:

• 500 g flour
• 1 pinch of salt
• 1 pack of fresh yeast (42g)
• 300 ml water, lukewarm
• 250 g sauerkraut
• 1 onion(s)
• 300 g bacon, diced

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

as a snack with beer or wine

Mix flour and salt. Dissolve yeast in a little lukewarm water and add to the flour. Knead with about 300 ml of lukewarm water until smooth. Cover and let rise in a warm place for 30 minutes. Squeeze out the sauerkraut and drain in a sieve. Peel the onion and dice it into small pieces. Sauté bacon and onions over low heat, add the sauerkraut, and mix everything well. Let cool. Knead the sauerkraut/bacon/onion mixture into the yeast dough. Form small rolls, place them on a baking sheet lined with baking paper, and place them in a cold oven. Bake at 180°C for about 20 minutes until golden brown. This makes about 16 rolls.