Sauerkraut Onion Rolls
 

Posted by Debelli on 12-30-2000 04:16 AM

Sauerkraut Onion Rolls

1tsp dry yeast
1/2 stp honey (or agave nectar)
1/2 cup lukewarm water
2 cups WW flour
2 TBL melted butter
1/2 tsp salt
2 cups sauerkraut, drained
2 cups chopped onions
1/4 tsp caraway seeds
2 tbl oil

Dissolve yeast and honey in lukewarm water and set aside to activate for 5 minutes. Put flour into a large bowl, make well in center and pour yeast mixture into the well. Add melted butter and salt and mix well. Knead for 10 minutes. Cover with a damp cloth and leave to reise for 1 hour.

While dough is rising, mix the sauerkraut, onions, and caraway seeds. Fry together in oil for 8 minutes. When the dough has risen, roll it out as thin as you can (1/4 to 1/2 inch thick). Cut the dough in 5-inch squares. Put a heaping tablespoon of the sauerkraut-onion mixture in the middle of each square. Fold into a triangular turnover and pinch edges together. Place on buttered baking sheet and let rise 30 minutes. Preheat over to 400F and bake for 25 minutes. Serve warm.

Yields 8 rolls.