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Bierocks Runzas STUFFED BUNS
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=IZ8HNmHJc5I
These stuffed buns are so tasty served hot or cold. They also make the perfect picnic, fishing trip, road trip .... convenience food. They are the perfectly packaged meat sandwich. Don't like meat? Use mushrooms! It's worth making double batches, as these guys freeze super well. • • Video on how to make your own Sauerkraut • How to MAKE SAUERKRAUT from scratch ~... • • Makes 8 buns • The dough: • 1 cup warm milk or water or a combination thereof • 1 tablespoon dry yeast • 1 teaspoon sugar • 2 teaspoons salt • 1 egg - beaten • 2 tablespoons olive oil or melted butter • 3 1/2 cups all purpose flour • • The filling: • 1 pound ground beef or pork (pulled pork is delicious as well) • 2 cups sauerkraut (squeeze out the juice) Don't like sauerkraut? Use 4 cups shredded cabbage • 1 cup finely chopped onion • 1 tablespoon mustard • salt, pepper, cumin to taste • • Topping:1 egg, beaten • Seeds (optional) • • Mix warm milk with a spoonful of flour, sugar and yeast. Let sit for 15 minutes • Combine dough ingredients in large bowl, add yeast-milk and knead until dough is very smooth, and no longer sticky. Add more flour if needed. Cover dough ball with oil and let rise. After it has doubled in size, punch dough down, knead again and let rise again for another 30 minutes. • Prepare filling by sautéing onions until translucent. Add meat and brown, add sauerkraut. Sauté until mixture no longer contains excess liquid. Let mixture cool. • Divide dough and mixture into 8 portions each. Roll out dough balls approximately 1/4 inch thick, with the outside edge being thinner. Add filling and fold outside edge up to the center to cover filling. • Place on baking sheet folded side down. Baste top and side of buns with egg wash and add seeds if desired. • Bake at 350F for 20 - 25 minutes or until top is golden brown. • To freeze, wrap each bun tightly in cling wrap and freeze in freezer bag. • ENJOY! :)
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