Here is a recipe on how to Bake Sauerkraut Onion Turnover Rolls to accompany your meal. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks great to serve with a meal or at an international foods dinner. Have fun and Happy Cooking!
- Step 1
Dissolve 1 t. dry yeast and 1/2 t. honey in 1/2 C. lukewarm water and set aside for 5 minutes to activate/proof.
- Step 2
Put 2 C whole wheat flour in a large mixing bowl, make a well in the center and pour the yeast mixture into the well. Add 2 T. melted butter and 1/2 t. salt. Mix well.
- Step 3
Turn out dough onto floured surface and knead for 10 minutes.
- Step 4
Cover dough with a damp cloth and leave to rise for one hour.
- Step 5
While dough is rising, mix together in skillet: 2 C drained sauerkraut, 2 C chopped onions, and 1/4 t. caraway seeds. Fry together in oil for 8 minutes.
- Step 6
When dough has risen, roll out 1/4 to 1/2 inch thick.
- Step 7
Cut the dough into 6-inch squares.
- Step 8
Put a heaping spooon of sauerkraut mixture in middle of each square.
- Step 9
Fold into a rectangular turnover and pinch edges together.
- Step 10
Place on buttered baking sheet and let rise 30 minutes.
- Step 11
Bake for 25 minutes at 400 degrees. Serve warm. Yields 8 rolls.
- Step 12
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!