Sauerkraut roll with ham

Ingredients for 1 servings:

• 480 g flour
• 1 cube of yeast
• 250 ml milk, warm
• 1 pinch(s) of sugar
• 1 egg(s)
• 50 g low-fat margarine
• 100 g ham (salmon ham)
• 180 g ham, cooked
• 500 g sauerkraut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for WW-ers and calorie savers, also as party rolls

Sift flour into a bowl. Warm the milk, add a pinch of sugar and crumbled yeast, and let it rise for 10 minutes. In the meantime, dice the ham, drain the sauerkraut, and press it dry. Add the margarine, egg, salt, and yeast starter to the flour and knead well. Cover and let rise in a warm place for 25 minutes. (It’s best to place a covered bowl in a hot water bath.) Mix the dough well with the remaining ingredients (don’t be surprised, it will be a tough and sticky dough). Place 12 “chunks” on a baking tray (don’t forget the baking paper) and bake for 30 minutes at 180°C (350°F) in a fan oven. Serve with mustard or herb curd.