here is what I have...I have not made this recipe with my mom's dough recipe so not sure how many these make and if the portion of meat filling to dough is accurate. If that makes sense. Just wanted to share...if someone tries this recipe before me, please let me know if the portions are correct.
Kraut Burgers or Runza's
l pkg active dry yeast
l/4 cup water
1 cup milk, scalded
2 Tablespoons sugar, 2 tablespoons shortening
1 tsp salt
soften yeast in l/4 cup water - combine milk, sugar, shortening, salt; cool to lukewarm - add 1 cup of the flour beat well. Beat in softened yeast and egg(I never use the egg unless I am making dinner rolls) gradually add remainingflour to form a soft dough, beating well. Cover and let rise in warm place 82 degrees till double. 1 1/2 to 2 hours - turn out on lightly floured surface and shape as desired. Richer version for rolls - add egg, increase shortening or sugar or both to 1/4 cup.
2 pounds ground beef
1 large onion thinly sliced
1 Medium Cabbage, chopped
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally.
Preheat oven to 350 degrees.
Roll each bread piece out into a 5" square. Using a slotted spoon to scoop mixture (you don't want them soggy) Place about a 1/3 cup of filling into each square. Bring up sides and pinch together. Place seam-side down on a greased baking sheet and allow to rise 10 minutes. Bake kraut burgers in preheated oven for 20 minutes or until golden brown. Remove from oven and immediately brush kraut burgers with melted butter.
Serve with a good stone ground mustard and horseradish.Edited by COChix - 2/23/16 at 9:26pm