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

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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
Featured In: 19 Reuben Recipes
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 each: 45 calories, 1g fat (0 saturated fat), 5mg cholesterol, 149mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 3g 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


Reviews for Sauerkraut Beef Buns

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Michelleap23 User ID: 7886962 83545
Reviewed Jul. 13, 2014

"My mom always made these when I was little but not too often because she made it seem like it was difficult. Now I make them much more often. I make sure not to drain the sauerkraut and add a little corn starch to thicken the mixture so it doesn't fall out on the first bite. I also add chopped green pepper and a pinch of sugar. Yum yum!"

MY REVIEW
pattigeorge1 User ID: 2964872 27376
Reviewed Sep. 23, 2012

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

MY REVIEW
pattigeorge1 User ID: 2964872 88637
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
Donalee2 User ID: 1654265 29077
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
scsvatek User ID: 4971420 33268
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
asabot User ID: 620927 107062
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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