Myrtle's Cabbage Buns

by

Thanks; Myrtle!

Yeast Mixture:

  • 2 packages yeast (active)
  • 1 1/2 tablespoon white sugar
  • 1/2 cup water
  1. Let stand in a warm place for 10 minutes to activate

Wet Mixture:

  • 1 cup 2% milk boiled and cooled to lukewarm
  • 1 cup water (warm)
  • 2 eggs beaten
  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  1. Mix and blend together
  2. Add mixture to the Yeast Mixture.

Dough Mixture:

  • 6-7 cups flour
  1. Add Flour to the Wet mixture.  Turn dough on a well floured surface. Knead well.  This is a very soft dough
  2. Wrap in tea towel and Let rise 1 hour. Punch down and let rise 1/2 hour.
  3. Stuff with filling.  Pinch and fold under like a bun not like a perogy
  4. Brush on oil or butter before putting in oven.
  5. Bake 350 for 15 to 20 minutes. The bottom of the buns will be brown.
  6. Brush again with oil/butter when you remove from the oven.

Filling:

  • 2 jars sauerkraut (we like Kuhne brand 720ml)
  • 12 slices of fried bacon crumbled into small pieces
  • 2 small onion chopped
  1. squeeze and rinse sauerkraut
  2. fry together in 1/4 cup butter.

2 jars of sauerkraut makes approximately 12 dozen buns 

if you have dough left over, you can freeze it.