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Sauerkraut Beef Buns Recipe
Sauerkraut Beef Buns Recipe photo by Taste of Home

Sauerkraut Beef Buns Recipe

Read Reviews (5)
4.25 5
Publisher Photo
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:48 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 48 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 45 calories, 1 g fat (trace saturated fat), 5 mg cholesterol, 149 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes.
  4. Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm. Yield: 4 dozen.
Leftover Sauerkraut Beef Buns can be frozen. Cool, then wrap individually in heavy-duty foil and place in a large resealable plastic bag. Freeze for up to 3 months. To reheat, bake foil-wrapped buns at 350° for 30-35 minutes or until heated through.
Originally published as Sauerkraut Beef Buns in Taste of Home Ground Beef Cookbook 1999, p76

Nutritional Facts

1 serving (1 each) equals 45 calories, 1 g fat (trace saturated fat), 5 mg cholesterol, 149 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Sauerkraut Beef Buns(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 23, 2012

the 1 tsp of salt and pepper is for the whole recipe ,not in each bun.

MY REVIEW
Reviewed Sep. 23, 2012

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!

MY REVIEW
Reviewed Jul. 31, 2012

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

MY REVIEW
Reviewed Oct. 22, 2011

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.

MY REVIEW
Reviewed Jan. 16, 2011

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.

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