Sauerkraut Beef Buns Recipe
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (27 ounces) sauerkraut, rinsed and drained
- 1 package (48 ounces) frozen bread dough dinner rolls, thawed
- Melted butter
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes.
- Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal.
- Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes.
- Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm. Yield: 4 dozen.
Reviews for Sauerkraut Beef Buns(5)
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the 1 tsp of salt and pepper is for the whole recipe ,not in each bun.
This is like my recipe, but I use salt and pepper(1tsp of each)and 1 Tbsp of shredded mozerella cheese on top of the filling in each bun.They are awesome!
I JUST MADE THESE AND I LIKE THE IDEA OF THEM BECAUSE I LOVE SAUERKRAUT BUT THEY ARE A LITTLE DRY. THEY NEED SOMETHING IN THEM TO GIVE THEM A LITTLE MOISTURE. I THOUGHT MAYBE A LITTLE SLICE OF CHEESE IN EACH ONE.
I USED THE 40 MINUTE HAMBURGER BUN RECIPE FOR THE BREAD. THEY BROWNED BEAUTIFULLY. THEY ARE VERY TIME CONSUMING TO MAKE. I ONLY GOT 26 BUNS OUT OF IT. I PROBABLY PUT A LITTLE MORE THAN A TABLESPOON ON EACH ONE. I HAD JUST A SPOONFUL LEFT OVER. I WILL MAKE THEM AGAIN AND ADD SOME CHEESE. I THINK IT WOULD MAKE THEM EASIER TO PINCH THE BUN TOGETHER TOO. DONALEE2
We really loved this. My husband is Czech and eats sauerkraut out of the jar so i knew he would like it. We added some pepper to the mixture and then tried a Thai chili sauce for dipping. My son ate the bun straight.
I could only find a 36-ct dinner roll and I ended up with about half the beef/sauerkraut mixture leftover. These were delicious, but sort of a pain in the butt to make. Next time I'll make the way my mom always does...one long roll using a loaf of frozen bread dough.