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Sauerkraut rolls

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Ingredients for 1 servings:

  • 200 g sauerkraut
  • 300 g bacon or salami, diced
  • 1 cube of yeast
  • 1 tsp sugar
  • ½ tsp salt
  • ½ liter milk, hot
  • 1 egg(s)
  • 6 tbsp oil
  • 1 kg wheat flour type 405
  • Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

for approx. 25 pieces

Sauté the sauerkraut with bacon or salami cubes. Crumble the yeast and mix it with salt and sugar in a bowl. Pour the milk into a bowl, add the egg, oil, and yeast, and stir briefly. Slowly incorporate the flour, then knead in the sauerkraut. Form 25 rolls from the dough and place them on a greased baking sheet. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for 25 to 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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